Festive fruit meringues

Festive fruit meringues

  • 400g Driscoll's strawberries
  • 125g Driscoll's raspberries
  • 125g Driscoll's blackberries
  • 125g Driscoll's blueberries
  • 50 gram of icing sugar
  • 40 gram flaked almonds
  • 4 egg whites
  • 1 teaspoon baking powder
  • 130 gram granulated sugar
  • 15 drops of almond extract
  • 2 tablespoons of granulated sugar
  • juice of ½ lemon
  • 150 ml whipping cream
  • 20 drops of vanilla extract
  • a few fresh mint leaves

60 min | 8 | dessert | holiday and events | difficult

Blackberry recipes



  • Spread the almonds on a baking sheet and put in a preheated oven on 200 C˚ until they are golden brown.
  • Leave the almonds to cool down entirely.
  • Turn the oven to 110 C˚.
  • Ground the almonds and icing sugar in a kitchen machine until the almonds are very fine.
  • Whisk the egg whites and baking powder with an electric mixer on low speed until the egg whites are foamy.
  • Add the almond extract and mix on high until stiff.
  • Add the granulated sugar, 1 tablespoon at a time, until the egg whites are shiny and firm. 
  • Fold the almonds gently through the egg whites.
  • Line 2 baking sheets with baking paper and using two spoons, make 8 little heaps of the mixture.
  • Spread each heap with the back of a large spoon so that it's about 3 inches wide.
  • Bake the meringues for 2½ hours. They should be crispy with a pale straw colour and should be lifted easily off the paper. 
  • Leave to cool on the baking sheet for 10 minutes, then gently peel them off the paper.
  • Mix the fruit, sugar and the lemon juice in a bowl.
  • Cover and leave to stand in the fridge for at least an hour.
  • Whisk the cream, icing sugar and vanilla in a medium bowl.
  • Place in the fridge.
  • Place a meringue on a plate and fill each with cream and fruit.
  • Garnish with some mint.


Leafs Strawberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.