Blush meringues

Blush meringues

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(12 ratings)

Ready in about 2 hours

More effort

Makes 9 filled meringues
Perfect with a glass of rosé or pink champagne - delicious and simple.

Nutrition and extra info

Nutrition: per filled meringue

  • kcal380
  • fat30g
  • saturates19g
  • carbs25g
  • sugars24g
  • fibre0g
  • protein3g
  • salt0.3g
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  • 4 egg whites



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • edible pink food colouring
  • 200g caster sugar

For the filling

  • 250g tub mascarpone
  • 284ml carton double cream
  • 1 tbsp icing sugar
  • couple of handfuls of fresh or frozen (thawed) mixed berries, lightly crushed


  1. Heat the oven to 140C/fan120C/gas 1. Line two baking sheets with baking parchment or non-stick sheets. Whisk the egg whites and a generous touch of pink colouring (it will go very pale as it whisks) with an electric hand whisk, until stiff. Continue whisking as you sprinkle in the sugar, a tablespoon at a time, then whisk until the mixture is thick and glossy, and stiff peaks form as the whisks are removed from the mixture.

  2. Using two tablespoons, make 18 large ‘quenelle’ shapes, spaced well apart on the baking sheets. Bake for about 11⁄2 hrs until they are crisp and will peel easily from the lining. Leave to cool in the oven for 30 mins with the door slightly ajar. They will keep in an airtight tin for up to a week.

  3. When ready to serve, beat the mascarpone until smooth. Pour in the cream, add the sugar and whisk again to soft peaks. Very lightly stir in the fruit so it is rippled through the cream. Sandwich the meringues together with fruit cream. Pile onto a plate and eat the day they are made.

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Comments, questions and tips

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28th Sep, 2014
I used this filling between another batch of meringues I made, and it was perfect! The slightly sour edge from the mascarpone really helped cut into the sweetness of the meringues!
2nd Sep, 2012
Natassa - double cream and mascarpone (usually from a tub). It wouldn't go wrong to use just cream or even half cream and half cream cheese (like Philadelphia) but wouldn't be as firm. They were nice and crisp and easy to make - but I obviously need to put MORE colouring in as once cooked they were very pale.
18th Jul, 2012
I really like this recipe and want to try it out ASAP. So can anyone tell me whether we are using cheese or cream mascarpone in it? I am new to it...
1st Apr, 2012
made these for my little girls party and went down really well - yummy & very easy to make
1st Apr, 2012
made these for my little girls party and went down really well - yummy & very easy to make
1st Jan, 2012
Made these for my New Years Eve party and they were gone in minutes. Everybody commented how good they were, and I must say, they were right. Very simple to make, and the pink colouring makes them very striking. Will definitely be putting these on my party table again.
24th Dec, 2011
i made these for christmas, and they have come out fab u lous, i attempted meringues before and have always have been dissappointed with the results, these were so amazin , i ran round to my friend to offer her a one!!! just follow the receipe excately, cant go wrong, and they look so special too.. x
6th Mar, 2011
really crisp and light gorgeous!!!
6th Dec, 2010
I've been loving recipes from this site for almost 2yrs but this one had actually made me register to be able to leave a comment! I've made these for a week-end breakfast and they turned out perfect! All the ladies (young and old) told me they could never get their meringues right, i found it really easy though, with this recipe! It does take a lot of whisking, 20 mins on max speed :-D. I would recommend chilling them in the fridge for an hr or so too, for the filling to solidify otherwise it's a bit runny :-)
2nd Jul, 2009
Made these for a morning tea with friends,they looked so pretty and tasted really good.Very easy to make.


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