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Large Meringue (Giant Meringue)

Giant meringue with redcurrant on top.
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This giant meringue (large meringue) is an easy egg white dessert made like an unshaped Pavlova, topped with mascarpone whipped cream and fresh berries. This large meringue recipe needs about 20 minutes of hands-on time and serves up to ten people.

Ingredients

Scale

For the meringue:

  • 7 1/2 large egg whites (250 g), room temperature
  • 1 cup + 2 tablespoons (250 g) granulated sugar
  • 2 cups (250 g) powdered (icing) sugar
  • 1.8 oz (50 g) toasted flaked almonds

For the decoration:

  • 1/3 cup + 1 1/2 tablespoons (100 g) heavy cream, 30% fat
  • 3.5 oz (100 g) mascarpone cheese
  • 7 oz (200 g) fresh berries

* If needed, please refer to Baking Conversion Charts.

Instructions

  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, whisking until glossy peaks form. Add powdered (icing) sugar and gently mix with a rubber spatula. Add half of the flaked almonds and combine.
  2. Place the meringue on a parchment-lined baking sheet. Form a large meringue, sprinkle it with the remaining flaked almonds, and bake for 2 hours. Let it cool.
  3. To make the cream, place the cold heavy cream and mascarpone in a chilled bowl and whisk until medium-stiff peaks form. 
  4. 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.

Notes

  1. 250 g egg whites, approximately equal to 7 1/2 raw fresh egg whites from large-size chicken eggs (or 1 cup egg whites)
  2. To get the highest meringue volume, use clean equipment: a metal or glass bowl and beaters.
  3. Make the meringue on a dry day. Avoid humid or rainy days, as meringue tends to absorb moisture.
  4. If you have time before serving, leave the meringue in the closed oven for 1 to 2 hours to cool, or overnight if you prefer.
  5. The meringue will be cracked after baking, which is normal. Arrange fresh berries along the cracks.
  6. Add one tablespoon of powdered (icing) sugar to the cream if desired.
  7. Serve it with berry coulis on the side. 

Nutrition

Find it online: https://www.bakinglikeachef.com/giant-meringue-alain-ducasse/