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Christmas Meringue Spheres

Meringue spheres served on a black slate board with a dessert plate and flowers aside.
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5 from 7 reviews

Spoil Santa and yourself with this unique meringue spheres filled with the chestnut whipped cream. Resembling snowballs, they make a gorgeous Christmas dessert. Want to serve it all-year-round? There is such an option too!



For the meringue:

  • 3 egg whites
  • 1/3 cup + 5 1/2 teaspoons (100 g) granulated sugar (see note #1)
  • 2/3 cup + 2 tablespoons (100 g) icing (powdered) sugar

For the chestnut whipped cream:

  • 2.6 oz (75 g) chestnut cream
  • 2/3 cup (150 g) whipping cream
  • 1 1/2 teaspoons dark rum

For the decoration:

  • 1 tablespoon icing (powdered) sugar
  • 1 lime, zest

* If needed, please refer to Baking Conversion Charts.


  1. Preheat oven to 185 F/85 C.
  2. To make the meringue, beat egg whites in a stand mixer or using an electric mixer till they are mounted. Gradually add caster (granulated) sugar and whisk to get the glossy meringue. Stir in the icing (powdered) sugar with a rubber spatula. Place the meringue in a pastry bag with the cut end or Ateco plain pastry tip 806 and push it in the cavities of half-sphere molds. Smooth the meringue on the whole half-sphere with the back of a teaspoon, place silicone molds on the oven rack and bake for two hours. Take the meringues out of the oven and let cool down. Then carefully remove the meringue half-spheres from the molds.
  3. To make chestnut whipped cream, whip whipping cream to get whipped cream. Stir in the chestnut cream and dark rum using a rubber spatula. 
  4. To assemble meringue spheres, make a small dot with chestnut whipped cream on a serving platter and fix a meringue hemisphere. Garnish this and another hemisphere with cream and place one on top of another to form a ball. Sprinkle the meringue dessert with icing (powdered) sugar and lime zest. Assemble the rest of the baked hemispheres in the same way.


  1. Process granulated white sugar in a food processor for 1 to 2 minutes to make it superfine. 
  2. Please, read eight tips to make French meringue in the post.
  3. Bake meringue half-spheres, placing silicone molds on the oven racks, but not on a baking sheet.
  4. To even the base of meringue half-spheres, use a cheese or zester grater. This way, meringue hemispheres will match perfectly to each other while assembling the dessert.
  5. Make meringue half-spheres in advance and fill them with cream on the day of serving. 





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