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.
For the meringue:
For the decoration:
* If needed, please refer to Baking Conversion Charts.
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.
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