Girls, girls, girls!
The Meringue Girls story began in 2012. Founders Stacey O’Gorman & Alex Hoffler met while working in a hot, male dominated restaurant kitchen in East London. “We bonded over our love of sweet things and saw a gap in the market with meringues. The market was crying out for an innovative, inspirational, colourful, girl power baking brand.”
The pair initially baked from Alex’s home kitchen in Hackney and were a regular fixture in London’s booming street food scene (KERB, Street Feast, Broadway Market), meeting a lot of influential foodies along the way.
One such person was David Loftus (Jamie Oliver’s food photographer) who agreed to take some photos for the Meringue Girls website. He Instagrammed a few photos and before the girls knew it, they had the top pick of London’s leading department stores knocking at the kitchen door wanting to stock their tasty treats. To cope with orders, the girls upscaled into a low cost shared production kitchen, where they baked nights (and worked their other jobs during the day).
The Girls were causing a storm in the fashion and PR world generating a huge amount of press and a rapidly growing following on social media. Private orders flooded in from high-end fashion brands and press events, all wanting to get a piece of the action. Clients included Dior, Chanel, Christian Louboutin, Stella McCartney, Brides Magazine, Alexander McQueen, Agent Provocateur, Adidas, Nike, Jo Malone, Elizabeth Arden, Topshop, Clinique and Jimmy Choo.
In 2013 they were approached by top publisher, Random House to write a meringue based cookbook. Meringue Girls Cookbook , which has now been published all over the world, from Italy and Germany, to America and New Zealand. In 2015, they released cookbook two ‘Meringue Girls Everything Sweet.’ Full of unusual edible gifts, cool confectionary and delicious things in all the colours of the rainbow.
Three years on, the Girls have their own bakery in the bustling foodie hub of Broadway Market and employ a team of Meringue Girls (and boys!) to cope with large weekly orders. They also use the bakery to run weekly meringue and cake baking classes, which have been rated by the Evening Standard as one of the best London based foodie masterclasses.
Some highlights to date have been: working with Selfridges to create an iconic Oxford Street shop window display of mountainous meringues; working with photographer Tim Walker on Italian Vogue to create an abstract, living, lemon meringue pie; creating an edible aztec rug for Tate & Lyle’s edible hotel; fashioning a rainbow meringue bellini bar for Quaglino’s; curating a high tea for Gizzi Erskine’s chefs club in a field; running a pop up in Oxford Street’s flagship Topshop store; flying out to Sydney for a meringue demonstration and catering star-studded weddings in Puglia, Florence and Vienna and baking 100 giant cakes for the Children in Need bake off.