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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    18th Oct, 2008
    it looks amazing
    3rd Aug, 2008
    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?
    22nd May, 2008
    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!
    3rd Apr, 2008
    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.
    29th Feb, 2008
    I love it Everything was perfect but what else can you expect form a millionare chef


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