A sweet puffy cloud, crunchy on the outside and soft on the inside.




Angie Halten
A sweet puffy cloud, crunchy on the outside and soft on the inside.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 8



  • 1 1/2 tsp vanilla
  • 1/2 tsp cream of tartar
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 cups sugar
  • 3/4 cup about 6 egg whites, room temperature
  • Pinch salt


  • 1 1/2 cups whipped cream
  • 1/4 cup sugar
  • 2 pints fresh berries


  • Preheat oven to 275°F.
  • Beat egg whites, cream of tartar and salt until soft peaks form. Continue beating while gradually adding sugar and cornstarch.
  • Once meringue is glossy, and stiff peaks form fold in vanilla.
  • On a parchment lined baking sheet, spread the meringue into 8-10" round mounds. Build up sides, leaving a slight depression in the center for the filling (like a pizza).
  • Place baking sheet in the oven, and immediately reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringue is crisp to the touch on the outside, and white (not tan-colored or cracked).
  • The interiors should have a marshmallow-like consistency.
  • If they appear to be taking on color or cracking, reduce temperature 25°F, and rotate pan .
  • Gently lift from the baking sheet and cool on a wire rack.
  • Once cool, keep in an air tight container until ready to fill and serve.
  • To serve, whip cream with sugar and spread over meringue. Top with fresh fruit.


Additional Topping Suggestions: lemon curd, raspberry or blueberry sauce, drizzle chocolate.
Tried this recipe?Let us know how it was!
See also
Crème Fraiche Chocolate Pots (Pot de crème au chocolat)


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