Large Meringue (Giant Meringue)

Enjoy this easy meringue recipe for the mouthwatering dessert - large meringue (aka giant meringue) - decorated with mascarpone whipped cream and fresh berries. With its active, hands-on time of 20 minutes and up to ten servings, the recipe is a keeper.

Are you looking for a simple, amazingly yummy, and delicious dessert? Add this egg white dessert recipe to your collection now.

The giant meringue (meringue géante in French) is made with a classic French meringue (meringue française) placed on a baking sheet without special shaping.

It is fun to make and eat: slice it or dig into the dessert.

Why you should try this recipe

• The giant meringue recipe is so simple that even a beginner baker will succeed.

• It is an easy meringue recipe that takes 20 minutes of hands-on time.

• This egg white dessert resembles a giant Pavlova but does not require shaping.

• Naturally, the meringue dessert is gluten-free.

• It is the perfect dessert for an entertaining party serving up to ten people.

Ingredients

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

• Egg whites: Take chilled eggs out of the fridge and separate egg yolks from egg whites. Make sure egg whites are free of any traces of egg yolk. Let egg whites come up to room temperature. If you are short on time, place chilled eggs in a bowl of warm tap water for a few minutes to warm them up.

Use old eggs that produce fluffier and higher meringues. Read about how to decode an egg carton.

• Sugar: Use caster or baker's sugar or process granulated sugar in a food processor for a few seconds to get superfine. It will help to whisk the meringue.

• Flaked almonds: Use store-bought toasted flaked nuts or toast almonds in the oven at 300°F (150°C) for 10 minutes.

• Heavy cream: Whisk cold heavy or heavy whipping cream with at least 30% fat content in a chilled metal bowl.

• Mascarpone cheese - no need to bring it to room temperature; use it from the fridge.

Recipe variations

Experiment with the meringue dessert recipe and bring your creativity up to decorate the meringue.

• Make sugar-free whipped cream or Chantilly cream. Keep the cream plain, or flavor it with a few drops of rose water, orange flower water, or almond extract. Instead, add 1 /2 teaspoon of vanilla extract.

• Use one type of fruit or a combination. The big meringue cracks during baking; it is typical for such a size meringue dessert. Arrange fresh fruit along cracks and around the dessert. Download this complimentary fruit flavor pairing chart to assist you with creating delicious fruit combinations.

• Finally, make giant meringue cookies instead of making a single dessert.

How to make a giant meringue

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).

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

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).

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.

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.

Storing and freezing

Store giant meringue under a cake dome in the refrigerator and consume it within 24 hours.

Can you freeze the meringue dessert? While it is possible to freeze the meringue, it is not what I would recommend. It is quite fragile and can attract moisture in the freezer. I highly recommend baking the meringue one day ahead instead of freezing.

Recipe FAQ

Love meringue desserts? Try these next!

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

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Recipe card

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.