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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! 

Scale

Ingredients

For the meringue:

For the raspberry sauce (optional):

For the decoration:

Instructions

  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. 

Notes

Nutrition