For the Meringue:
- 4 large egg whites (120 g / approx. 1.2 dl)
- 1 cup (2.5 dl / 250 g) granulated sugar
For the filling:
- 1 1/4 cup (3 dl) whipped cream
- 1 tsp vanilla extract
- Berries( raspberries, strawberries, blueberries)
- Sprinkles
Directions
- Make the Meringue:
Preheat your oven to 100°C (210°F) and line a baking tray with parchment paper.
In a clean, grease-free bowl, whisk the egg whites on medium speed until soft peaks form.
Start adding the sugar gradually, 1 tablespoon at a time, while continuing to whisk.
Once all the sugar is added, increase the speed and beat until stiff, glossy peaks form and the mixture feels smooth between your fingers (no sugar grains).
Transfer the meringue to a piping bag fitted with a large star or round tip.
Pipe shell shapes or nests onto your prepared tray, leaving a little hollow in the center for the filling.
Bake for 1 hour and 15 minutes, then turn off the oven and let the meringues cool inside with the door slightly open. - Prepare the Filling:
In a cold mixing bowl, whisk the cream and vanilla until soft peaks form. Don’t overwhip.
Wash and chop the berries if needed. - Assemble:
Once the meringues are fully cooled, spoon or pipe the whipped cream into the centers.
Top with fresh berries and finish with a few sprinkles if you’d like.
Serve right away for the perfect light, crunchy, and creamy dessert.