Summer berry meringues

Prep: 40 mins Cook: 2 hrs

More effort

Gordon Ramsay gives us a masterclass in meringues – the perfect prepare-ahead pudding

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per meringue

  • kcal217
  • fat9g
  • saturates6g
  • carbs32g
  • sugars32g
  • fibre1g
  • protein3g
  • salt0.13g
Save to My Good Food
Please sign in or register to save recipes.


    For the meringue nests

    • 3 egg white
    • ½ tsp lemon juice
    • 150g caster sugar

    For the rippled cream

    • 200ml tub crème fraîche
    • 200ml natural yogurt
    • 300g strawberry, hulled



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 250g raspberry



      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • small bunch mint, leaves stripped and finely chopped



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • small knob fresh root ginger, peeled and finely grated
    • 5 tbsp icing sugar (you may not need it all)
    • 9 little sprigs of mint and icing sugar, to decorate



      There are several types of mint, each with its own subtle difference in flavour and appearance.…


    1. Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.

    2. Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.

    3. Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.

    4. To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (25)

    patrickyang's picture

    it looks amazing

    eaamey's picture

    The strawberry cream mix was a bit runny and didn't sit on the meringues. It tasted great but didn't look that great. Any tips?

    mira28's picture

    Absolutely stunning - I made these for a special birthday dinner for 18 people. Easy to prepare the meringues up to 2 days in advance and the filling the day before. Very light and just the right thing after a large meal! Will definitely do them again!

    zoe1588's picture

    These were just lovely. The tartness of the filling works wonderfully with the sweetness of the merginue. I made two batches and ate three before anyone else got a chance to see them! I did cheat the first time however and used shop bought meringue nests. I made proper ones in next batch and these were lighter but either way, they were lovely.

    domi194's picture

    I love it

    Everything was perfect but what else can you expect form a millionare chef


    Questions (2)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…