7-Egg Giant Meringue Dessert Recipe

Giant meringue decorated with the piped cream, raspberries and nuts on a white plate

5 from 1 reviews

Enjoy this Giant Meringue (à la unshaped Pavlova) dessert recipe to make a mouthwatering treat decorated with whipped cream, raspberries, and pistachios. With its active, hands-on time of 20 minutes and up to ten servings, the recipe is a keeper! 



For the meringue:

For the raspberry sauce (optional):

For the decoration:


  1. Preheat oven to 245 F/120 C.
  2. To make the meringue, beat egg whites with an electric mixer (or a stand mixer) on medium speed until soft peaks form. Gradually add sugar and whisk until glossy peaks. Add powdered (icing) sugar and gently mix with a rubber spatula. Add half of the flaked almonds and combine them. 
  3. Place the meringue on a baking sheet covered with the parchment paper. Form a giant meringue, sprinkle it with the rest of the flaked almonds and bake for 2 hours. Let it cool.
  4. To make the raspberry sauce, place fresh berries with sugar in a saucepan and bring over medium heat. Add lemon juice and cook for 3 to 5 minutes. Remove from heat and press the sauce through a fine-mesh sieve to remove seeds. Let it cool to room temperature. 
  5. To decorate the giant meringue, whisk the whipping cream until firm. Place the meringue on a serving plate. Pipe the cream with your favorite tip or spoon it on top of the dessert. Arrange fresh raspberries and sprinkle with pistachios. Serve with the raspberry sauce aside.