Summer berry meringues

Summer berry meringues

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(10 ratings)

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
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    For the meringue nests

    • 3 egg whites
    • 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.)

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    Comments, questions and tips

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    Baldock 46
    15th May, 2016
    To whisk the creme fraiche, use high fat and which in a chilled metal bowl
    michelle_30's picture
    6th Jun, 2015
    I made the merginue only and boy I'm impressed with myself!!! It made only 6 but i think that my nozzle was wide. They are really crisp with a good chew on them considering no vinegar and cornflower. Really simply and eat, will try will addictional flavourings.... Hazelnuts, chocolate... Def wont buy shop brought again!
    28th Dec, 2014
    *This review is for the meringue only as I filled simply with whipped cream and red fruit.* I had 2 spare egg whites. The recipe reduces down perfectly. Didn't bother with lemon juice and it worked fine, they were beautiful. This mixture made 4 meringues, each 10cm in diameter. They were 2 cm thick with a 'wall' 4 cm high, so a good 2cm height to hold plenty of filling in. Had I made a 3 egg white mixture I think I could have stretched it to 9 smaller (as in the recipe) meringues....but they would have been quite mini.
    16th Sep, 2012
    I also forgot to mention that I did not use the filling in this recipe it didn't appeal to me and looked like some people having problems with it. I simply whisked some whipping cream (fresh cream not Elmlea yuck!) and topped it with whole small sweet British strawberries and have also made more since using fresh rasberries and others with black cherries. Plain and simple, quick and easy to do and everyone is amazed by them.
    16th Sep, 2012
    Looking at the step by step pictures it shows a mixing bowl almost overflowing. Then it shows at least 9 meringue nests all pretty tall with at least three rings. I dont know how you can make 9 nests from the whites of 3 eggs I have tried and tried the 1st attempt 4 nests and the 2nd attempt 6 smaller nests. Having said the above the recipe does not state how many nests it makes but I have to admit they are pretty spectacular in taste and texture.
    6th Dec, 2011
    my foster child and my self made them for the first time and they came out great. we have been looking up recipes as my foster child would like to be a chef and is hoping to start college next year
    28th Aug, 2011
    Did this recipe last night! used an electric whisk and still the creme freche was not behaving didnt go very stiff at all (lol) But it did taste nice when put together. I personally cannot stand ginger so did not put that in. but it tasted nice even if it was a tad sloppy.
    18th Jun, 2011
    I made this last night, the meringues were the best. I did not use a food mixer however, I used my trusty electric whisk which did the trick. For the filling I halved the recipe. I did find that the creme fraiche was stiff before I began to whisk, but the more I whisked the softer it got, so next time I would just fold in the yoghurt and fruit mix and not whisk beforehand.
    7th Jan, 2011
    I did this last night, but due to increased numbers decided at the last minute to make it one big meringue nest instead of little ones -- 2 hrs at 90c in my fan oven was definitely not enough ... perhaps because of the one large nest. Also had same prob as everyone else -- creme fraiche beautifully stiff before adding yoghurt/berries. Going to up the proportion of creme fraiche to yoghurt next time and see if that helps. Also have to say I don't think I really noticed the ginger - so will try grating a much larger bit next time. Anyway, due to taking it out of oven before ready it was all a big disaster looks-wise, but in the end I broke up the large nest and just made a large gooey Eton mess with it, which seemed to go down ok with everyone. Not a fail-safe recipe, but will try again, because it was yummy.
    9th Sep, 2010
    It makes 9 nests, Valerie


    10th Feb, 2015
    I want to make something similar for a dinner party - can anyone tell me the egg size, I can't find where this is mentioned? Thanks in anticipation
    goodfoodteam's picture
    10th Feb, 2015
    Hi gaokeeffe. Thank you for your question. All our recipes are with large eggs unless otherwise stated. Thanks 
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