How long to cook a meringue

The cooking time for meringue is approximately 1 1/2-2 hours at a low temperature.

Can you make a giant meringue in advance?

You can bake the meringue one day in advance and leave it in the closed oven overnight. Decorate the dessert before serving.

Can you decorate a large meringue with frozen berries?

Frozen and fresh red fruits are mostly interchangeable in baking, but decorating the meringue dessert with frozen berries is not recommended. They tend to get a bit squished and juice running while thawing. In this case, frozen fruits are not an aesthetically pleasing option for this type of cake decoration.

Large Meringue (Giant Meringue)

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

This large meringue (aka giant meringue) is the easiest mouthwatering egg white dessert (à la unshaped Pavlova) 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.

Author: Irina Totterman
Total Time: 2 hours, 20 minutes
Yield: 8-10 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

For the meringue:

7 1/2 large egg whites (250 g) egg whites, 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.

Cook Mode Prevent your screen from going dark

Instructions

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

250 g egg whites approximately equal to 7 1/2 raw fresh egg whites from large size chicken eggs (or 1 cup egg whites)
To get the highest volume of the meringue, use clean equipment: a metal or glass bowl and beaters.
Make the meringue on a dry day. Avoid humid or rainy days since the meringue tends to absorb moisture.
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.
The meringue will be cracked after baking, which is normal. Arrange fresh berries along the cracks.
Add one tablespoon of powdered (icing) sugar to the cream if desired.
Serve it with berry coulis aside.

Nutrition

Serving Size: 1 slice
Calories: 341
Sugar: 57.5 g
Sodium: 54 mg
Fat: 8.8. g
Saturated Fat: 3.2 g
Carbohydrates: 62.4 g
Fiber: 3.5 g
Protein: 6.3 g
Cholesterol: 17 mg

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