Fruit Meringue

A Fruit Meringue combines crisp, marshmallow-centred homemade meringue nests with velvety ice cream and fresh seasonal fruits for a dessert that’s both elegant and fun. It’s light, colourful, and easily adapted to any occasion or season.

Prep Time 20

Cook Time 1 15

Cooling/Drying 1

Total Time 2 35

Servings Meringues

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

Nutrition