Perfect Meringues with Strawberry Cream


The main reason I made meringues yesterday was because I wanted an excuse to try out the bottle method of separating eggs I had seen. So first up, here is my son demonstrating that method, with me filming and commentating…

Pretty cool huh? Now it may seem a bit big-headed of me to have named these meringues “perfect” but what can I say, they were!


– 4 Large Egg Whites (Yes I know there were only 3 in the video, but after filming it I decided to upsize the recipe, and added another one)

– 250g Caster Sugar (aka super-fine sugar)

– 1/2 Teaspoon Cream of Tartar (this isn’t essential but as I had some in the cupboard I thought I may as well use it. It stabilises the eggs or something. Not sure how much you’re meant to use so I just guessed half a teaspoon)

– 10 fluid oz (284ml) Double or Whipping Cream

– 2 Large Rounded Tablespoons Strawberry Jam


1) Ensure your bowl and mixing blades are completely grease-free or you will have trouble. Beat the egg whites with an electric mixer until they form stiff peaks.

2) Mix the cream of tartar into the sugar, then one dessertspoon at at time add the sugar into the eggs, beating on low speed each time until just combined. Your final mixture should be thick and glossy.

3) Spoon dollops of the mixture onto a baking sheet lined with baking paper. This mixture makes 10.

Meringues uncooked

4) Cook them at 70C/150F for 6 hours. I wasn’t overly thrilled about leaving my oven on for 6 hours, and there are other methods of cooking them that involves having the oven on for less time, but I had heard this was the best way, so I went for it this time. The long slow way is more a process of drying them out than anything, and they keep their whiteness this way.

5) Remove carefully and cool them on a rack.

6) Whisk the cream until desired thickness is achieved. Add the jam and whisk until combined. Sandwich the cooled meringues with the cream. This actually makes more strawberry cream than you will need for the meringues, so you will be forced to keep some of the cream in a tub in the fridge to eat with a spoon in the middle of the night. You could of course just make less of it, but where’s the fun in that?

Happy meringue making everyone!


24 responses to “Perfect Meringues with Strawberry Cream

  1. Those look fantastic! And isn’t that egg separation trick cool? I saw that a while back and thought I’d give it a try the next time I needed the white and the yolk separate. Glad to see it works.


  2. Holy moly. I’ve never seen that egg separation trick. Can’t wait to try it. Wish my mother was around. She’d love this.
    Your meringues are so glossy, Vanessa. I reached up to grab one and broke a nail on my laptop screen. Ha ha.


    • I think I’ve only made them once or twice before that I can remember (not counting meringue topping on a lemon meringue pie!), but I think previously when I made actual meringues, I did the quicker cooking method which results in a texture that isn’t quite so good and a colour that isn’t so white anymore! You know you want to try the egg separating! 🙂


  3. I’ve never seen that bottle trick for separating eggs, but what a neat idea! When I make eggnog, I have to separate a dozen eggs, and I do it the old-fashioned way. Next Christmas, maybe I’ll try the bottle!

    Lovely meringues, by the way!


  4. That bottle method looks like a fun excuse to separate eggs. 🙂 I probably shouldn’t admit that I’m not all that fond of meringues for some reason. But yours looked tempting!


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