Recipe courtesy of Gale Gand


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  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: 40 pieces or 20 sandwiches
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1 cup egg whites, room temperature

1 cup sugar

1 cup powdered sugar

2 cups heavy cream

2 teaspoons sugar

10 strawberries, cut in half

1 kiwi, peeled and sliced

20 blueberries

20 mint leaves


  1. Whip whites until foamy. Gradually add sugar and whip until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix!
  2. With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.
  3. Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.

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