Large Meringue (Giant Meringue)

Quick Summary: A large meringue (also called a giant meringue, or meringue géante in French) is a big meringue baked on a sheet with no special shaping, then topped with mascarpone whipped cream and fresh berries. It needs only egg whites, sugar, and about 20 minutes of hands-on time, serves up to ten people, and is naturally gluten-free. This recipe walks you through whisking the meringue, baking it low and slow, and decorating it.

What is a giant meringue?

A giant meringue, or meringue géante in French, is a single oversized French meringue baked on a flat sheet instead of being piped into small individual shapes. Because it is so large, it develops a crisp outer shell with a softer, marshmallow-like center.

It is close to a Pavlova but skips the shaping step, so you spread the meringue into one rustic mound. Cracks on the surface are normal at this size and get hidden under the cream and fruit topping.

What does a giant meringue taste like?

A giant meringue has a thin, crisp outer shell and a soft, marshmallow-like center. The longer, lower bake sets the outside while keeping the inside tender. For a fully crisp meringue all the way through, bake it a little longer at the same low temperature; for a softer, chewier center, keep the bake time shorter and let it cool in the oven.

Why you'll love this recipe

• Beginner-friendly: the giant meringue recipe is simple enough that even a first-time baker will succeed.
• Quick hands-on time: it takes only about 20 minutes of active work before baking.
• No shaping needed: this egg white dessert resembles a giant Pavlova but does not require piping or shaping.
• Naturally gluten-free: the meringue is made from egg whites and sugar, so it contains no flour.
• Made for a crowd: one large meringue serves up to ten people, so it is perfect for a party.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg whites: Bring them to room temperature and make sure they are free of any yolk; slightly older eggs whip fluffier and higher (here is how to decode an egg carton).

• Sugar: Use caster or superfine sugar, or pulse granulated sugar in a food processor so it dissolves cleanly into the meringue.

• Flaked almonds: Use store-bought toasted flaked almonds, or toast them yourself for extra crunch on top.

• Heavy cream: Chill it well; cream with at least 30% fat whips best for the mascarpone topping.

• Mascarpone cheese: Use it straight from the fridge, no need to soften it first.

Equipment

• Stand mixer or hand mixer: whips the egg whites to stiff peaks.
• Large baking sheet: holds the whole meringue in one piece.
• Parchment paper: keeps the meringue from sticking.
• Rubber spatula: folds in the powdered sugar without deflating the whites.
• Chilled metal bowl: helps the cream whip faster for the topping.

How to make a giant meringue

Step 1. Preheat oven to 245°F (120°C). To make the meringue, beat egg whites with an electric or stand mixer on medium speed until soft peaks form. Gradually add sugar and whisk until glossy peaks (photo 1).

Step 2. Add powdered (icing) sugar and gently mix with a rubber spatula. Add half of the flaked almonds and combine (photo 2). 

Step 3. Place the meringue on a baking sheet covered with parchment paper. Form a large meringue, sprinkle it with the rest of the flaked almonds (photo 3), and bake for 2 hours. Let it cool (photo 4).

Step 4. To make the cream, place cold heavy cream and mascarpone into a chilled bowl and whisk until medium-stiff peaks.

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 5. To decorate the large meringue, place the meringue on a serving plate. Pipe the cream with your favorite tip or spoon it into the dessert. Decorate with the fresh fruit of your choice.

Expert Tips

1. To get the highest volume of the meringue, use clean equipment: a metal or glass bowl and beaters.
2. Make the meringue on a dry day. Avoid humid or rainy days since the meringue tends to absorb moisture.
3. If you have time before serving, leave the meringue in the closed oven for 1 to 2 hours to let it cool, even overnight, if you desire.
4. The meringue will be cracked after baking, which is normal. Arrange fresh berries along the cracks.
5. Add one tablespoon of powdered (icing) sugar to the cream if desired.
6. Serve it with berry coulis aside.

Common meringue problems and how to fix them

A few simple issues can affect a meringue. Here is how to avoid the most common ones:

• Egg whites will not whip: even a trace of yolk or grease stops whites from forming peaks. Separate eggs carefully and use a clean, dry, grease-free bowl.

• Weeping or beading syrup: this happens when sugar is added too fast. Add the sugar gradually and whisk until the meringue is glossy and the sugar has dissolved.

• Cracks on the surface: cracking is normal for a meringue this size. Hide the cracks by arranging the cream and fruit over them.

• Browning meringue: if the meringue turns beige, your oven runs too hot. Lower the temperature and, if needed, prop the oven door open slightly.

• Soft or sticky meringue: underbaking or humidity leaves it tacky. Bake longer at a low temperature and cool it in the closed oven before decorating.

Recipe variations

• Change the cream: make sugar-free whipped cream or Chantilly cream, and flavor it with a few drops of rose water, orange flower water, almond extract, or ½ teaspoon of vanilla.
• Vary the fruit: use one fruit or a mix, and arrange it along the natural cracks; try this fruit flavor pairing chart for ideas.
• Make individual cookies: shape the same batter into giant meringue cookies instead of one large dessert.

Storing & freezing

Giant meringue is best enjoyed right after it is assembled. Store leftovers of the dessert in the refrigerator and consume within 24 hours.

Can you freeze it? I don't recommend freezing the assembled meringue, but you can freeze the meringue shell. First, place the cooled meringue on a tray lined with parchment and freeze for 3 hours or longer. Then place it in a freezer-safe bag, press out as much air as possible, seal and label the bag, and freeze for up to 3 months.

Recipe FAQ

What is a giant meringue?
A giant meringue, or meringue géante in French, is one large French meringue baked on a sheet without shaping, then topped with cream and fruit. It has a crisp shell and a soft center.

How long do you bake a large meringue?
Bake it low and slow, about 1 ½ to 2 hours at a low temperature, then let it cool in the closed oven.

Why did my big meringue crack?
Cracks are normal on a meringue this large and are nothing to worry about. Arrange the fruit along the cracks so they become part of the decoration.

Can you make a giant meringue in advance?
Yes. Bake the meringue one day ahead and leave it in the closed oven overnight, then decorate it just before serving.

How do you store a giant meringue?
Keep the decorated meringue under a cake dome in the refrigerator and enjoy it within 24 hours for the best texture.

Can you freeze the meringue dessert?
Freezing the assembled dessert is not recommended, but you can freeze the meringue itself for up to 3 months.

Can you decorate a large meringue with frozen berries?
Fresh berries are best. Frozen berries release juice as they thaw and can look squished, so they are not ideal for decorating.

Is a giant meringue gluten-free?
Yes. It is made only from egg whites and sugar, so a plain giant meringue contains no gluten.

Love meringue desserts? Try these next!

• Vanilla Meringue Cake
• Meringue Cake Merveilleux
• Meringue Spheres
• Meringue Mushrooms

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://madame.lefigaro.fr. It was originally published on July 29, 2018. The recipe has been revised to include improved content and photos.