Meringues with Berries and Cream


Preparation info

  • Difficulty


  • Makes



Appears in

Real Irish Food

Real Irish Food

By David Bowers

Published 2014

  • About

If you have meringues, berries, and cream, you have a summertime dessert that takes seconds to prepare. In grocery stores in Ireland, you can readily buy little meringue rounds, perhaps 4 to 5 inches across, that are just waiting to be topped with whatever berries are freshest and have been macerating in sugar and perhaps a little liqueur, like Irish Mist, if kids are not among the diners. Spoon the juicy berries on top of the meringues, top with a dollop of whipped cream, and you’re done. If you don’t have an Irish supermarket nearby, however, you’ll have to make your own meringues.


  • 4 large egg whites
  • 1 cup confectioners’ sugar
  • 1 pound fresh berries (raspberries, blueberries, strawberries, blackberries, or a mixture)
  • 1 to 2 tablespoons sugar
  • 1 pint whipping cream


  1. Preheat the oven to 300 degrees F and line a rimless baking sheet with parchment paper (a little water or grease under each corner will help it stick).
  2. Using an electric mixer, beat the egg whites in a large bowl until frothy. With the beaters running, gradually beat in the confectioners’ sugar and continue beating on high until stiff peaks form. Pipe or spoon 6 circles of meringue on the prepared baking sheet, about ¾-inch high and 5 inches in diameter. (You can also make two larger meringues.) Bake for 50 to 55 minutes, until dry but not browned. Turn off the oven and leave the meringues to cool in the cooling oven. When completely cool, you can wrap the meringues tightly in an airtight ziplock bag.
  3. An hour before serving, put the berries in a serving dish and spoon a little sugar over them, 1 to 2 tablespoons or to taste. Let them rest, stirring once or twice, to draw some of the juices out. Whip the cream until soft peaks form.
  4. For each serving, lay one meringue on a serving plate. Top with a portion of berries and juice, and dollop whipped cream on top. Serve at once.