Crispy Mini Berry Meringue topped with a creamy whipped cream and juicy berries! A meringue-based dessert that is elegant and delicious!
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These cookies or nest, as some call them, are really a lot easier to make than you think! Your kitchen tools such as your mixer and oven do most of the work! They are perfect for a summer celebration!
So I really can’t understand why it’s taken me so long to make meringue again? I used to make it all of the time and then I got into the habit of using store bought cookies! That’s ok, because now that I’ve made these I will definitely be baking them again soon!
I originally wanted these to be berry pavlova but there is a key ingredient in pavlova that is missing from these. Cornstarch. I read that cornstarch helps pavlova keeps its soft center with a crunchy crust. These are crispy through and through.
What is Meringue?
These little desserts or candy are made by whipping your egg whites and adding sugar to them. You can add flavorings as well. You can find different cultures making them such as the French, Swiss, Polish, and definitely the Italians! Italian meringue is nothing like I have ever had. It’s crunchier and typically smaller in shape, in my opinion.
HOW TO MAKE MINI BERRY MERINGUE:
INGREDIENTS:
FOR THE MERINGUE:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
FOR THE TOPPING:
- 1/2 cup strawberries, chopped
- 1/2 cup blueberries
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice, optional
- 1 cup heavy whipping cream
DIRECTIONS:
For the Meringue:
- Preheat your oven to 250F and line a large baking sheet with parchment paper or a silpat mat.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed until the egg whites become foamy– about 15 seconds.
- With the mixer on medium-low speed, slowly add the sugar (about 1 tablespoon at a time). Adding all of the sugar should take about 2 minutes.
- Once all of the sugar has been added, turn the mixer to high speed and beat until the egg whites form a stiff peak.
- Add the vanilla and mix to combine– scrape down the sides of the bowl as needed.
- Pipe or spoon the mixture onto the baking sheet. I used a Wilton 1M tip to pipe 3” Meringue.
- Bake for 1 hour, then turn the oven off (but leave the meringue inside) and allow it to cool for one hour.
For the Topping
- In a small bowl, combine the strawberries, blueberries, sugar, and lemon juice. Set them aside to macerate for 10 minutes.
- Using a hand mixer whip cream until stiff peaks.
To Serve:
-
- To serve, fill each meringue with whipped cream and top with macerated berries. Enjoy immediately.
NOTES
HOW TO STORE: Store any leftover/unfilled meringue in an airtight container at room temperature for up to two days. Once the meringue are filled, I don’t recommend storing them (they’ll become soggy as the whipped cream soaks in).
INGREDIENT NOTES:
- The egg whites will whip into a light and fluffy meringue– make sure to use size large eggs. They don’t need to be at room temperature- straight from the fridge it fine.
- Granulated sugar sweetens the meringue and helps the egg whites hold their shape.
- Vanilla gives the meringue a subtle sweetness.
Ingredient Notes – Toppings
- Strawberries and blueberries are perfect for red white and blue, but feel free to use whatever berries you’d like.
- The sugar helps the berries soften and creates a delicious syrup.
- The lemon helps add a bit of freshness and citrus– it also helps in the maceration process.
- The whipped cream adds a creaminess that pairs perfectly with the crisp meringue.
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Mini Berry Meringue
Equipment
Ingredients
For the meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
For the topping:
- 1/2 cup strawberries chopped
- 1/2 cup blueberries
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice optional
- 1 cup heavy whipping cream
Instructions
- For the Meringue:
- Preheat your oven to 250F and line a large baking sheet with parchment paper or a silpat mat.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed until the egg whites become foamy-- about 15 seconds.
- With the mixer on medium-low speed, slowly add the sugar (about 1 tablespoon at a time). Adding all of the sugar should take about 2 minutes.
- Once all of the sugar has been added, turn the mixer to high speed and beat until the egg whites form a stiff peak.
- Add the vanilla and mix to combine-- scrape down the sides of the bowl as needed.
- Pipe or spoon the mixture onto the baking sheet. I used a Wilton 1M tip to pipe 3” Meringue.
- Bake for 1 hour, then turn the oven off (but leave the meringue inside) and allow it to cool for one hour.
- For the Topping
- In a small bowl, combine the strawberries, blueberries, sugar, and lemon juice. Set them aside to macerate for 10 minutes.
- Using a hand mixer whip cream until stiff peaks.
- To Serve:
- To serve, fill each meringue with whipped cream and top with macerated berries. Enjoy immediately.
Notes
- The egg whites will whip into a light and fluffy meringue-- make sure to use size large eggs. They don’t need to be at room temperature- straight from the fridge it fine.
- Granulated sugar sweetens the meringue and helps the egg whites hold their shape.
- Vanilla gives the meringue a subtle sweetness.
- Strawberries and blueberries are perfect for red white and blue, but feel free to use whatever berries you’d like.
- The sugar helps the berries soften and creates a delicious syrup.
- The lemon helps add a bit of freshness and citrus-- it also helps in the maceration process.
- The whipped cream adds a creaminess that pairs perfectly with the crisp meringue.
Nutrition
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