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Meringues with Summer Fruits

Serves 10 people



  • Main


    • 8 egg whites

    • 500g caster sugar

    • 1 teasp. white wine vinegar

    • 1 teasp. vanilla extract.


Summer Fruits

  • 400g strawberries

  • 200g raspberries

  • 200g blueberries

  • 200g blackberries

  • 250g caster sugar

  • Juice of 1 lemon

  • Cream Filling

    • 500g mascarpone cheese

    • 250g Compsey Greek-style yoghurt

    • Grated rind of one lemon



For the meringues: Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits: Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling: Whisk the mascarpone, yoghurt and lemon rind together. To serve Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

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