Meringues are one of my very favorite desserts. There is nothing better than this combination of sweet crunch, cold cream and fresh berries!

{ ingredients }


  • 3 egg whites
  • 3/4 cup of sugar


  • 2 cups of heavy whipping cream
  • 4 tbs. powdered sugar
  • 1 tsp. vanilla
  • 2 tbs. fresh mint, diced (if desired) – I add for extra freshness
  • 2 cups fresh berries, rinsed  (my favorites are strawberries, raspberries and blueberries)
  • Fresh mint leaves, chopped
  • Lemon zest from one lemon

{ directions }


  1. Beat whites until very stiff. I used an immersion blender with the whisk attachment or my stand mixer.
  2. Gradually add sugar and keep beating until mixture forms peaks.
  3. Cover pans with parchment paper, and tablespoon amounts on to the sheet about 2 inches apart. In the center, softly press a spoon print in each to create the perfect nest for the fresh cream.
  4. Place in preheated 225 degree oven on the middle rack and bake for 70 minutes. Check to see if the center of the cookie is dry for doneness. Time may vary with ovens. Cookies should be completely dry and cooked before you take them out. They should not be gooey at all and should pop right off the cookie sheet.

Topping & Assembly

  1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Taste and add more sugar if desired.
  2. To assemble, put a dollop of fresh whipped cream on top of meringue cookie and top with berries, a bit of mint and lemon zest. I usually assemble an hour or so before serving and put int he fridge. They are best when the cream starts to  soak into the cookie bit
  3. Enjoy! Yum!

{ Tips }

  • If meringues are dry, remove from oven and bang sheet- the cookies should jump off the sheet!
  • Do not brown the meringues. You want to remove from the oven as soon as they are cooked, before they brown.
  • Do not over whip the cream. If whipped too much it will become lumpy and butter-like.
  • Other topping ideas: chocolate shavings, berry or fruit emulsion or lemon curd

Makes about 8 servings, but beware, these disappear quickly!

{ Keep Cooking in Love & Light! }

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