Those little crisp shells with their marshmallow-soft centres look deceptively simple, but they bring so much joy to any dessert table. When you pair them with creamy ice cream and a tumble of fresh seasonal fruits, you end up with Fruit Meringues—a short, breezy name that perfectly sums up this delightful mix of soft, crisp, cold and juicy.
I fell in love with meringues in my early days of baking with my mum. You start with something as unremarkable as egg whites and sugar, then whip, shape, and bake them into edible clouds. There’s something deeply satisfying about that transformation. And the best part? Meringues don’t demand extravagance. They’re happy to be rustic, cracked, swirled, or perfectly piped—whatever style suits your mood or baking confidence.
Now, let me tell you why a simple Fruit Meringue is a true crowd-pleasers. First, the combination of textures is pure heaven. Picture this: the light crackle you hear when your spoon breaks into the meringue shell, followed by that fluffy, melt-in-the-mouth centre. Add a scoop of ice cream, which starts to slowly soften and trickle into the crevices, and then top it all off with ripe, colourful fruit. It’s the sort of dessert that looks like you planned for days, even if you pulled it together in an afternoon.
When it comes to fruit, I tend to follow the seasons. In summer, I love piling on strawberries, raspberries, blueberries, and the occasional slice of peach or nectarine. They add that lovely tang that balances the sweetness of the meringue and ice cream. In autumn, blackberries and figs make an appearance, and in winter, you can’t go wrong with jewel-like pomegranate seeds or poached pears. Spring is a celebration of anything bright and fresh—think early berries or slices of kiwi.
Ice cream is another chance to get creative. Vanilla is the classic choice and works beautifully with almost any fruit. Its gentle flavour doesn’t compete with the meringue, letting everything shine in harmony. But if you’re in the mood to play around, try a strawberry swirl, pistachio, honeycomb, or even coconut. I once paired chocolate ice cream with meringues and cherries, and the result was dangerously good—like a Black Forest gateau that had taken a holiday.
Another thing I love about Fruit Meringue is how flexible they are. You can make them look elegant and restaurant-worthy by carefully arranging everything in layers with a few sprigs of mint, or go rustic and generous with scoops and spoonful’s in mismatched bowls. Either way, nobody will complain. They also lend themselves well to entertaining because you can make the meringues ahead of time and store them in an airtight tin. When guests arrive, it’s simply a matter of assembling the components and enjoying the praise.
Even better, this dessert suits all ages and occasions. Children are mesmerised by the idea of eating “sweet clouds,” while grown-ups appreciate the delicate craft behind the crunchy shell and soft core. Birthday dinners, summer barbecues, cosy family evenings, or festive celebrations—all of them welcome Fruit Meringues with open arms (and spoons).
And let’s not ignore how forgiving fruit meringue are. If your meringues crack or don’t hold the shape you intended, nobody will care once they’re nestled next to a scoop of ice cream and crowned with fruit. In fact, slightly crumbly meringues are perfect for that rustic charm. You can even crumble them intentionally and layer them like an Eton mess if you fancy a different look.
I find that serving Fruit Meringue in individual portions makes everyone feel just a little bit special. It gives the sense that you crafted something just for them, and they’ll remember it long after the last bite. The lightness of the dessert means it doesn’t overwhelm, even after a hearty meal—but it still feels indulgent, thanks to the ice cream and the sweetness of the meringue.
If you’ve never combined all three elements before—meringue, ice cream, and fresh fruit—you’re in for a treat. Each bite offers contrast and comfort: crunchy and silky, cold and airy, sweet and tangy. A fruit meringue is the sort of dessert that makes you close your eyes for a moment and enjoy the harmony.
So, the next time you want to impress without stress, give Fruit Meringue a go. They’re charming, customisable, and above all, delicious. It’s a dessert that lets you play with flavours and colours while still feeling wonderfully homemade. And honestly, who can resist a bowl full of clouds?
Fruit Meringue
Ingredients
Meringue Ingredients:
- 4 large egg whites room temperature
- 200 g caster sugar
- 1 tsp cornflour optional, for extra chewiness
- 1 tsp white wine vinegar or lemon juice
- 1 tsp vanilla extract
To Serve:
- 1 litre ice cream
- 500 g fruit berries, peaches, kiwi, figs, etc.
- mint leaves optional
Instructions
- Preheat the oven to 110°C (90°C fan) / 230°F / Gas Mark ¼.
- Line two baking trays with parchment paper. You can draw 10–12 circles (about 8cm across) as a guide if you like, then turn the paper over.
- In a clean, grease-free mixing bowl, whisk the egg whites on medium speed until they form soft peaks.4 large egg whites
- Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the mixture is thick, glossy, and holds stiff peaks.200 g caster sugar
- Gently fold in the cornflour, vinegar or lemon juice, and vanilla extract (if using). This helps the centres stay soft.1 tsp cornflour, 1 tsp white wine vinegar, 1 tsp vanilla extract
- Spoon or pipe the mixture into 10–12 nests on the trays, leaving a slight dip in the centre of each to hold the ice cream and fruit later.
- Place in the oven and bake for 1 hour 15 minutes.
- Once baked, turn off the oven and leave the meringues inside with the door closed for another hour to dry out gently.
- Once completely cooled, store in an airtight container until ready to serve.
- Place one meringue nest on each serving plate or bowl.
- Add a generous scoop of ice cream into the centre.1 litre ice cream
- Scatter fresh seasonal fruits over and around the ice cream.500 g fruit
- Garnish each fruit meringue with mint leaves if desired and serve immediately.mint leaves
18 comments
The sweetness of the meringue balanced so well with the sharpness of the berries.
These Fruit Meringues are both pretty and practical. They look like something out of a magazine but don’t require loads of effort.
I loved that I could make the meringues the day before and just build the desserts when guests arrived.
I made these for a dinner party and they were an absolute showstopper.
The mix of crisp shell, creamy ice cream, and juicy fruit was perfection.
I’m not usually confident with desserts, but this one was simple to put together and tasted incredible.
These were a hit at my mum’s birthday lunch. Everyone thought they looked stunning and the portion size was just right after a big meal.
The combination of ice cream and fresh berries over the meringue nest is just dreamy.
Perfect dessert anytime of the year
So refreshing and elegant.
I swapped in coconut ice cream and tropical fruit for a twist, and it was amazing.
I’ve never had a dessert disappear so quickly!
This dessert is light but still feels indulgent.
The meringues came out beautifully chewy in the middle.
I made these with figs and pistachio ice cream and it felt restaurant-quality.
The combination of temperature and texture is what makes this dish a winner. Cold ice cream with the soft chew inside the meringue is just beautiful.
The kids loved the meringue shells and I loved how easy it was to assemble at the last minute.
I laid out different fruits and ice creams and let everyone build their own—big success!