Chantilly Meringues

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

These light and fluffy meringues are perfect with fruit, such as a bowl of fresh summer berries, or the Slow Fudge Sauce on this page, or a drizzle of chocolate fondue: or perhaps more than one of these ...


For the meringues

  • 3 egg whites
  • 180 g unrefined caster sugar


    Heat the oven to 140°C/gas 1.

    Place the egg whites in a mixing bowl and beat with an electric whisk until stiff. (Or whisk by hand... until stiff.) Beat in half the sugar, then add the remaining sugar and beat.

    Line a baking tray with baking parchment and scoop the meringue mixture on to the paper in 12 spoonfuls. Bake for 2 hours. For perfect crisp and dry meringues, turn the oven off but leave the meringues to cool in there for a further 12 hours.

    Whisk the cream with the sugar and vanilla extract until it stands in soft peaks. Scoop cream on to 6 of the meringues, then sandwich the other 6 meringues on top of these. Chill before serving.