Meringue with fruit

Ingredients for making meringues with fruits.

  1. Egg whites 3 pieces
  2. Sugar 1/2 cup
  3. Salt 1 pinch
  4. Cream cheese (Philadelphia, mascrapone) 125 grams
  5. Citric acid 2 teaspoons
  6. Sour cream (or fat cream) 150 grams
  7. Powdered sugar 3 tablespoons
  8. Fruits and berries (fresh or canned) optional
  • Main Ingredients Eggs, Cheese, Sour Cream, Sugar
  • Serving 12 Servings


Baking tray, mixer, baking parchment, tablespoon, spatula, deep plates, hot pot holders, a kitchen knife, cutting board.

Cooking meringues with fruits:

Step 1: beat the whites.

First you need to beat egg whites with a mixer with a pinch of salt. I always recommend starting whipping with slow revolutions, gradually adding speed so that the device does not overheat.

When the proteins turn into light airy foam, continuing to whisk, add sugar in small portions.

So gradually you need to achieve complete dissolution of sugar and hard peaks. Squirrels should turn into such a thick foam so that it continues to hold its shape. For example, you could scoop it up with a spoon, and then turn this spoon upside down, and the foam should remain motionless.

Step 2: bake the meringues.

Cover the baking sheet with baking parchment and lay the protein foam a short distance from each other, making a notch in the center of each meringue blank. If you have special appliances for this (a confectionery sleeve, for example), use them, so the dessert will turn out to be more beautiful and appetizing.

Place the whipped squirrel pan in a preheated pan until 150 degrees oven on 10 minutesby placing the pan on a medium level. Then gently move your meringues to a higher level, reducing the heat to 100 degrees. Keep drying your meringues yet 50-70 minutes. At the same time, slightly open the oven cover or turn on convection mode.
Meringues will be ready when their top has hardened and slightly cracked. Then you will need to turn off the oven completely and leave the sweets to cool inside.

Step 3: prepare the cream.

To prepare the cream, whip the cream cheese with citric acid and powdered sugar, and then gradually introduce the sour cream here, in no case ceasing to whip the cream with a mixer.
Arrange the resulting air mixture in baskets of meringue.

Step 4: add fruit.

Peel and cut the fruit into beautiful small slices, and then garnish with each cream-filled meringue.

Step 5: serve meringues with fruit.

Serve the meringues with fruit immediately after cooking, until the meringues and cream are fresh, and the fruits are not windy. This is a delicious dessert that creates a light summer mood at any time of the year.
Have a nice tea party!

Recipe Tips:

- Instead of cream, you can use just whipped cream or custard, other housewives just add sour cream mixed with jam.

- Before whipping the squirrels, make sure that all the dishes and the whisk of the mixer are low-fat.

- Ready meringues can be stored in a dry place for about 2 days, but fill them with cream and add fruits and berries immediately before serving.