This week is the start of ‘Fairtrade Fortnight’ so we thought we’d share a recipe that uses an ingredient which is so readily available to buy Fairtrade, sugar.

About 80% of the worlds sugar comes from sugar cane, which is grown by millions of small scale farmers in some of the worlds poorest countries. Buying Fairtrade helps these farmers get a fair price for their cane, and gives the families and communities help and support. It is something that’s so simple for us to do, yet it can help those farmers and communities more than we can imagine.

Meringues are one of the things that we love to bake, so we’re sharing with you a fool proof recipe that’ll get you the PERFECT meringue each time – a crisp outer shell and a marshmallowy centre.


  • 100g free range egg whites (around 3 eggs)
  • 200g Fairtrade caster sugar
  • piping bag & nozzle (optional)
  1. Preheat your oven to 100 degrees, line two baking trays with baking paper – use a little blob of meringue mix in each corner of the trays to keep your baking paper from moving around when piping your meringues.
  2. In a clean bowl, whisk your egg whites. Starting off on a low speed, then bringing it up to a medium speed. Do this until they form stiff peaks.
  3. Now add your sugar to the egg whites a spoonful at a time, whilst continuing to whisk on a medium speed. Do this gradually, as if you add it in all at once or too quickly it will collapse the egg whites.
  4. Once all the sugar is added, whisk on high speed for around five minutes. When it’s ready your mixture should be stiff and glossy, and when you rub it between your fingers you shouldn’t be able to feel any grains of sugar. Now it’s ready to pipe.
  5. If you want to use a nozzle go for it, we use a star nozzle to get the swirl shape, but be creative! Or alternatively you can just cut a whole in the end of the piping bag to create kisses, or just simply use a tea spoon to do little blobs of fluffy meringue. Either way you decide, pipe/blob the meringues onto your prepared trays and place them in your preheated oven.
  6. Bake for 35 minutes, then turn off your oven and leave them in there with the door closed until completely cool. This will prevent them from cracking, which can happen if they have a sudden change in temperature.
  7. Once cooled, they’re ready to eat!

All information sourced from