This is a print preview of "Cream meringues" recipe.

Cream meringues Recipe
by elisa negri

Cream meringues
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 8 people


  • 8 large egg whites
  • 230 grams of granulated sugar
  • 230 grams of powdered sugar
  • 1 double cream jar
  • 1 optional basket of raspberries and blueberries


  1. First, take all the ingredients dosed and together ready for cooking.
  2. Then, beat the egg whites until they form a thick, creamy mixture that can form peaks.
  3. Now add the sugar, one spoon at a time, and whip, maintaining the same consistency.
  4. Then sift the icing sugar on the meringue mixture and gently incorporate.
  5. With a sac à poche and a large spout pour the meringue mixture on a pan lined with a non-stick coating. The meringues must have a diameter of 3-4 cm.
  6. At this point, bake the meringues in a preheated oven at 110 % C / 100 % C ventilated for 75 minutes, or until the meringue base is firm and golden. Remove and cool on a wire rack.
  7. At this point, mount the cream and add it to a return tube with a large smooth spout. Pour the cream on the base of a meringue and make a sandwich with another. Repeat until all the meringues are used up.
  8. Garnish with fresh raspberries and blueberries and sifted powdered sugar.