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Photo of Sesame, poppy and orange meringues by WW

Sesame, poppy and orange meringues

Total Time
1 hr 40 min
25 min
1 hr 15 min



3 medium

Egg white

2 medium

Caster sugar

½ cup(s), (110g)


1 tsp

White wine vinegar

½ tsp

Sesame seeds

1 tbs

Poppy seeds

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)


  1. Preheat oven to 120°C or 100°C fan-forced. Line a baking tray with baking paper. Draw six 8cm rounds on baking paper.
  2. Finely grate 2 teaspoons rind from 1 orange. Set rind aside. Using a small, sharp knife, cut remaining rind and pith from orange. Cut rind and pith from remaining 2 oranges. Holding each orange over a bowl to catch any juice, cut the segments from between the membranes. Place segments in bowl with juice and place in fridge until required.
  3. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Gently fold in cornflour, vinegar, sesame seeds, poppy seeds and reserved grated rind.
  4. Spoon mixture into rounds on prepared tray. Bake for 1 hour 15 minutes. Turn off oven. Cool meringues in oven with door slightly ajar.
  5. Serve meringues topped with yoghurt, orange segments and drizzled with juice.


TIP: Suitable to store. Keep meringues (without toppings) in an airtight container for up to 2 days. Add it: ½ tsp ground cinnamon with seeds in Step 3. Swap it: Orange segments for 250g strawberries (sliced).