Caramel meringue pyramids

Makes 30 pyramids

Source: Rosemary Conley's Low Fat Cookbook p392 (ISBN 0712679642)

These golden gems with a chewy centre taste like caramel toffees — and no fat in sight!

Per pyramid 26kcal/ nil fat.

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  • 4 egg whites
  • pinch of salt
  • 8oz (225g) soft brown sugar


  1. Preheat the oven to 150°C, 300°F, Gas Mark 2.
  2. Line a baking sheet with silicone paper.
  3. Whisk the egg whites with a pinch of salt until they stand in stiff peaks. Gradually add the sugar, continuing to whisk for 1 minute. Place the mixture in a piping nozzle with a large star nozzle. Pipe 12 small pyramids onto the lined baking sheet.
  4. Place in the oven for 2 hours or until crisp.