Meringues with Nectarines or Strawberries and Cream

Updated: Jun 15



Serves: 4


Egg whites whip more easily, if they are not fresh as a daisy, about 5 -6 days old, is ideal. Use egg whites, at room temperature, for perfect meringues every time.

Cooked and cooled meringue shells keep in an airtight tin, in a cool place, for at least 3 weeks.

Strawberries at room temperature have far more sweet flavour than those taken straight from the fridge.


Carbohydrate, fat and protein are all present plus vitamins and fibre. A well balanced dessert.

You will need an electric mixer and a large, lined baking sheet.


Cook’s Tip

Egg whites freeze perfectly and once de-frosted overnight in fridge, then bought to room temperature, they can be used to make great meringues every time.

Egg yolks also freeze well, but always freeze whites and yolks in separate, labelled containers.

As 2 large egg whites make 8 meringue shells, I can’t see any point in making less!

Vary the fruits. Try raspberries and grapes or peaches and passion fruit.


Vegetable oil for greasing

2 large egg whites, at room temperature

100g golden caster sugar

100g strawberries, wiped clean and hulled

2 nectarines, sliced

300 ml chilled whipping cream


1. Pre-heat oven to 140C, 120Fan, Gas 1.

2. In a medium size, clean mixing bowl, and using an electric whisk, beat egg whites until cloud like and standing in soft peaks.

3. Whisk in the sugar, a tablespoon at a time and continue whisking until a stiff and glossy meringue results.

4. Arrange a sheet of non-stick baking parchment on a large baking sheet. Oil the paper lightly.

5. Using two dessert spoons, mould 8 meringue shells onto the prepared paper.

6. Bake for 1-11/4 hours, until crisp and dry and can be easily lifted from the paper.

7. Set aside until quite cold.

8. In a medium mixing bowl, and using an electric whisk, whip the cream, until stiff.

9. Set 4 small strawberries aside. Roughly chop remaining strawberries and stir into the cream.

10. Sandwich 2 of the meringue shells together, with a generous amount of the cream and fruit filling and place in a dessert bowl.

11. Repeat with remaining meringue shells.

12. Serve immediately, decorated with the reserved sliced strawberries, and or some sliced nectarine.


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