Merengón is one of those delightful desserts that feels like a cloud on your taste buds. With each fluffy layer, you have a blank slate ready to be topped with vibrant fruits and textures. Whether you prefer the classic taste of fresh berries or the exotic twist of tropical fruits, there’s a merengón to suit every occasion. Let’s explore some luscious recipes that will surely add a touch of sweetness to your dessert table.
Classic Merengón With Fresh Berries
Classic Merengón is a delightful dessert that showcases the airy texture of meringue, complemented by the sweetness of whipped cream and the tartness of fresh berries. This dish is a true showstopper, perfect for gatherings or special occasions. The combination of crispy meringue layers and luscious cream, adorned with vibrant berries, creates not only a feast for the taste buds but also for the eyes.
Making Classic Merengón is a rewarding process, as the meringue can be prepared in advance, allowing you to focus on assembling the dessert just before serving. The key to a successful meringue is to guarantee that your egg whites are at room temperature and that no traces of yolk are present to achieve the perfect volume and stability.
Once baked, the meringue layers will provide a crunchy exterior while remaining soft and chewy on the inside, creating a beautiful contrast when paired with the cream and berries.
Ingredients (Serves 4-6):
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 2 cups mixed fresh berries (such as strawberries, blueberries, and raspberries)
- Fresh mint leaves (for garnish, optional)
Instructions:
- Preheat the Oven: Start by preheating your oven to 225°F (110°C). This low temperature is essential for slowly drying out the meringue and preventing it from browning.
- Prepare the Baking Sheets: Line two baking sheets with parchment paper. You can trace circles on the parchment to create uniform meringue layers, typically about 8 inches in diameter.
- Whip the Egg Whites: In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, begin whipping the egg whites on medium speed until soft peaks form. This usually takes around 2-3 minutes.
- Add Sugar Gradually: Once soft peaks form, gradually add the granulated sugar, one tablespoon at a time, while continuing to whip on high speed. This process helps to dissolve the sugar and create a glossy meringue. Continue beating until stiff peaks form and the mixture is glossy and smooth.
- Incorporate Vanilla: Gently fold in the vanilla extract with a spatula, being careful not to deflate the meringue.
- Pipe the Meringue: Using a piping bag or a spatula, divide the meringue into the prepared circles on the parchment paper, creating two equal layers. Smooth the tops with a spatula if needed.
- Bake the Meringue: Place the baking sheets in the preheated oven and bake for about 1.5 to 2 hours, or until the meringues are dry to the touch and can easily lift off the parchment. Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.
- Prepare the Whipped Cream: In a separate bowl, whip the heavy cream with the powdered sugar and additional vanilla extract until soft peaks form. Be careful not to over-whip, as you want the cream to remain light and fluffy.
- Assemble the Merengón: Once the meringue layers have cooled, place one layer on a serving platter. Spread half of the whipped cream over the meringue, then top with a generous layer of mixed fresh berries. Place the second meringue layer on top and repeat the process with the remaining whipped cream and berries.
- Garnish and Serve: Optionally, garnish with fresh mint leaves for a pop of color. Slice and serve immediately, or refrigerate for a short period before serving.
Extra Tips:
When making your Classic Merengón, guarantee that your mixing bowl and beaters are completely clean and free of grease, as this can affect the meringue’s ability to whip properly.
Try to use fresh, high-quality berries for the best flavor, and feel free to mix and match your favorites. If you need to prepare the meringue in advance, store it in an airtight container at room temperature to maintain its crispness.
Enjoy this stunning dessert as a perfect conclusion to any meal!
Chocolate Hazelnut Merengón
Indulge in the heavenly delight of Chocolate Hazelnut Merengón, a dessert that combines the airy texture of meringue with the rich flavors of chocolate and hazelnut. This decadent treat is perfect for any occasion, whether it’s a special celebration or a cozy family gathering.
The blend of crunchy meringue and creamy chocolate hazelnut filling creates a delightful contrast that will leave your taste buds dancing with joy.
Creating a Chocolate Hazelnut Merengón is a rewarding experience that requires attention to detail and a bit of patience. This recipe will guide you through each step, guaranteeing that your meringue turns out perfectly fluffy and your filling is irresistibly smooth.
Once assembled, this dessert will impress your guests and satisfy your sweet cravings, making it a must-try for any dessert lover.
Ingredients (Serves 4-6):
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup heavy cream
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- 1/4 cup chopped hazelnuts (for garnish)
- 1 tablespoon cocoa powder (for dusting)
Cooking Instructions:
- Prepare the Meringue: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper. In a clean, dry mixing bowl, combine the egg whites and cream of tartar.
- Using an electric mixer, beat the egg whites on medium speed until they become frothy.
- Add Sugar Gradually: Once frothy, increase the mixer speed to high and slowly add the granulated sugar, one tablespoon at a time. Continue beating until the mixture becomes glossy and stiff peaks form, which should take about 5-7 minutes.
- Add the vanilla extract and mix briefly to incorporate.
- Shape the Meringue: Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circular disk about 10 inches in diameter. Use a spatula to create a slight well in the center for the filling.
- Bake in the preheated oven for 1.5 to 2 hours, or until the meringue is dry and can be easily lifted off the parchment paper. Turn off the oven and let the meringue cool inside with the door slightly ajar.
- Make the Filling: While the meringue is cooling, whip the heavy cream in a mixing bowl until soft peaks form. Gently fold in the chocolate hazelnut spread until well combined, being careful not to deflate the whipped cream.
- Assemble the Merengón: Once the meringue is completely cool, carefully transfer it to a serving platter. Spoon the chocolate hazelnut filling into the center of the meringue.
- Smooth the top with a spatula and sprinkle with chopped hazelnuts. Dust with cocoa powder to finish.
- Serve and Enjoy: Slice the Chocolate Hazelnut Merengón into wedges and serve immediately, or refrigerate for up to an hour before serving to allow the flavors to meld.
Extra Tips: For a more intense chocolate flavor, you can mix in some melted dark chocolate into the filling. If you prefer a more textured filling, consider adding crushed hazelnuts or chocolate shavings.
Confirm all utensils and bowls are free from grease, as this can affect the meringue’s ability to whip up properly. Finally, serve the merengón on the same day it’s made to enjoy the delightful contrast of textures between the crunchy meringue and the creamy filling.
Tropical Mango and Passion Fruit Merengón
Indulge in the tropical flavors of the Caribbean with this delightful Tropical Mango and Passion Fruit Merengón. This light and fluffy dessert features layers of crisp meringue, luscious mango puree, and tangy passion fruit curd, creating a revitalizing treat perfect for any occasion. The combination of sweet and tart flavors will transport your taste buds straight to a sun-kissed beach paradise.
Whether you’re celebrating a special occasion or simply treating yourself, this dessert is sure to impress.
To make this Tropical Mango and Passion Fruit Merengón, you’ll need to prepare the meringue, the mango puree, and the passion fruit curd separately before assembling the dish. The meringue should be crisp on the outside and soft on the inside, creating the ideal base for the rich and fruity toppings.
With its vibrant colors and delightful textures, this dessert is as beautiful as it’s delicious, making it the perfect centerpiece for your table.
Ingredients (serving size: 4-6 people)
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1/4 teaspoon cream of tartar
- 2 ripe mangoes, peeled and diced
- 1/2 cup heavy cream
- 1/4 cup passion fruit pulp (about 4-5 fresh passion fruits)
- 1/4 cup granulated sugar (for curd)
- 2 large egg yolks
- 2 tablespoons unsalted butter
- Mint leaves (for garnish, optional)
Cooking Instructions
- Preheat the Oven: Begin by preheating your oven to 225°F (110°C). This low temperature is essential for drying out the meringue slowly, guaranteeing that it becomes crisp without burning.
- Prepare the Meringue: In a clean mixing bowl, whip the egg whites using an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form. Add the vanilla extract, cornstarch, and cream of tartar, mixing until well combined.
- Bake the Meringue: Line a baking sheet with parchment paper. Spoon the meringue mixture onto the parchment, creating a circular shape with a slight indentation in the center to hold the fillings. Bake in the preheated oven for 1.5 to 2 hours until the meringue is dry to the touch and easily lifts off the parchment. Turn off the oven and allow the meringue to cool inside for another hour.
- Make the Passion Fruit Curd: In a small saucepan, whisk together the egg yolks, granulated sugar, and passion fruit pulp over medium-low heat. Stir continuously until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter until melted and smooth. Allow to cool.
- Prepare the Mango Puree: In a blender, puree the diced mangoes until smooth. If desired, strain the puree through a fine mesh sieve to remove any fibrous bits. Set aside.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the mango puree until well combined, creating a smooth and creamy mixture.
- Assemble the Merengón: Carefully transfer the cooled meringue to a serving platter. Spread the mango cream on top, followed by the passion fruit curd. Drizzle any remaining passion fruit pulp on top for an extra burst of flavor.
- Garnish and Serve: If desired, garnish the dessert with fresh mint leaves for added color and freshness. Slice and serve immediately to enjoy the delightful textures and flavors.
Extra Tips
When making the Tropical Mango and Passion Fruit Merengón, make certain that your mixing bowls and utensils are completely clean and free of grease, as any residue can hinder the egg whites from whipping properly.
For the freshest flavor, use ripe mangoes and fresh passion fruits. You can also experiment with other tropical fruits such as pineapple or guava for a unique twist.
Store any leftovers in an airtight container in the refrigerator, but be aware that the meringue may soften over time. Enjoy your tropical getaway with every bite!
Lemon Zest and Cream Merengón
Lemon Zest and Cream Merengón is a delightful dessert that combines the airy texture of meringue with the tangy brightness of lemon. This dish is perfect for warm days or whenever you need a revitalizing treat. The crispy exterior of the meringue contrasts beautifully with the creamy filling, creating a perfect balance of flavors and textures.
Whether you’re hosting a gathering or simply indulging in a sweet treat at home, this merengón is sure to impress. The combination of lemon zest and cream adds a vibrant touch to the traditional meringue, making it a standout dessert.
As the meringue bakes, it develops a delicate crust that crumbles satisfyingly upon the first bite, revealing the luscious cream inside. Preparing Lemon Zest and Cream Merengón may seem intimidating at first, but with a bit of patience and attention to detail, you’ll create a show-stopping dessert that everyone will love.
Ingredients (serving size: 4-6 people):
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 teaspoon cream of tartar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons lemon juice
- Fresh mint leaves (for garnish, optional)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 225°F (110°C). This low temperature is essential for slowly drying out the meringue, guaranteeing it becomes crispy without browning too much.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper. You can draw a circle on the parchment paper as a guide for the size of your meringue, usually about 9 inches in diameter.
- Whip the Egg Whites: In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This means the egg whites will hold a shape but will still be slightly droopy.
- Add Sugar Gradually: With the mixer still running, gradually add the granulated sugar, one tablespoon at a time. Continue to beat on high speed until the mixture reaches stiff peaks and is glossy. This may take about 5-7 minutes.
- Incorporate Flavorings: Gently fold in the vanilla extract and lemon zest into the meringue using a spatula. Be careful not to deflate the mixture; you want to maintain its airy structure.
- Shape the Meringue: Spoon the meringue onto the prepared baking sheet, using the drawn circle as a guide. Create a slight well in the center for the cream filling later.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for about 1 hour and 15 minutes. The meringue is ready when it feels dry to the touch and can be easily lifted off the parchment paper.
- Cool the Meringue: Once baked, turn off the oven and leave the door slightly ajar. Allow the meringue to cool completely in the oven for about an hour. This gentle cooling process helps prevent cracking.
- Whip the Cream: In a separate bowl, whip the heavy cream with the powdered sugar and lemon juice until soft peaks form. This will create a light, fluffy filling for your merengón.
- Assemble the Merengón: Once the meringue is completely cool, carefully transfer it to a serving plate. Spoon the whipped cream mixture into the well of the meringue, spreading it evenly.
- Garnish and Serve: Optionally, garnish with fresh mint leaves for a pop of color and extra flavor. Slice and serve your delightful Lemon Zest and Cream Merengón immediately.
Extra Tips:
When preparing your meringue, make certain that all utensils and bowls are completely clean and free of any grease, as even a small amount can prevent the egg whites from whipping properly.
If possible, use room temperature egg whites, as they tend to whip up better. Additionally, feel free to experiment with different citrus flavors, such as lime or orange, for a unique twist on this classic dessert!
Raspberry Whipped Cream Merengón
Raspberry Whipped Cream Merengón is a delightful dessert that combines the airy texture of meringue with the lusciousness of whipped cream and the tartness of fresh raspberries. This elegant treat is perfect for special occasions or simply to satisfy your sweet cravings.
The contrasting textures of the crunchy meringue and the smooth, creamy topping create a heavenly experience for your taste buds. With a vibrant raspberry flavor that bursts in every bite, this dessert is sure to impress your family and friends.
Making a Raspberry Whipped Cream Merengón isn’t only straightforward but also incredibly rewarding. The key to achieving the perfect meringue lies in the meticulous whipping of the egg whites, which should be done until stiff peaks form.
Pairing the meringue with fresh raspberries and a light whipped cream creates a beautiful harmony of flavors and textures. Get ready to indulge in a dessert that looks as stunning as it tastes!
Ingredients (Serves 4-6)
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
- 1 cup fresh raspberries (plus extra for garnish)
- Fresh mint leaves (for garnish, optional)
Cooking Instructions
- Prepare the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper, creating a circle about 8 inches in diameter as a guideline for your meringue.
- Whip the Egg Whites: In a large, clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, start beating the egg whites at medium speed. Once they become frothy, increase the speed to high and beat until soft peaks form.
- Add Sugar Gradually: With the mixer still running, gradually add the granulated sugar, one tablespoon at a time. Continue to beat the mixture until it reaches stiff peaks and is glossy. This process should take about 5-7 minutes. Add the vanilla extract and mix briefly until combined.
- Shape the Meringue: Spoon the meringue mixture onto the prepared baking sheet, using the circle as a guide. Shape it into a nest by creating a slight indentation in the center, which will hold the whipped cream and raspberries later.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for about 1 hour and 15 minutes, or until the meringue is dry to the touch and easily lifts off the parchment paper. Once done, turn off the oven and let the meringue cool completely inside with the door slightly ajar.
- Whip the Cream: In a separate mixing bowl, beat the heavy whipping cream and powdered sugar together with an electric mixer until soft peaks form. Add the vanilla extract and mix until well combined.
- Assemble the Merengón: Once the meringue has cooled, carefully transfer it to a serving plate. Spoon the whipped cream into the center of the meringue nest. Top with fresh raspberries, arranging them beautifully for presentation.
- Garnish and Serve: Finish with a few extra raspberries and optional mint leaves for garnish. Slice and enjoy your Raspberry Whipped Cream Merengón!
Extra Tips
When making meringue, verify that your mixing bowl and beaters are completely clean and free from any grease, as this can hinder the egg whites from whipping properly.
For added flavor, consider incorporating a touch of lemon zest or a splash of raspberry puree into the whipped cream. Serve the dessert immediately after assembly for the best texture, as the meringue will start to soften when exposed to moisture.
Enjoy this light and invigorating dessert at any gathering or as a treat for yourself!
Espresso and Chocolate Merengón
Indulge in the rich, harmonious flavors of the Espresso and Chocolate Merengón, a delightful dessert that combines the lightness of meringue with the robust taste of espresso and the sweetness of chocolate. This dessert not only looks stunning but also offers a unique taste experience that will impress your family and guests alike.
The fluffy meringue is baked to perfection, creating a crispy exterior that gives way to a soft, airy interior, while layers of espresso-infused cream and chocolate ganache add depth and decadence.
Perfect for any occasion, the Espresso and Chocolate Merengón is a showstopper that’s surprisingly easy to make. With just a few simple ingredients and straightforward steps, you can create a stunning dessert that will leave everyone asking for seconds.
Whether it’s a birthday celebration, a holiday gathering, or simply a treat to enjoy at home, this merengón is sure to become a favorite in your dessert repertoire.
Ingredients (Serves 4-6):
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 tablespoon white vinegar
- 1 tablespoon instant espresso powder
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar
- A pinch of salt
- Cocoa powder for dusting (optional)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 250°F (120°C). This low temperature is crucial for drying out the meringue and achieving the perfect texture without browning.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper. You can draw a circle on the parchment to help guide the shape of your meringue. This will be the base for your merengón.
- Make the Meringue: In a clean, dry mixing bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to whip until the mixture reaches stiff peaks and is glossy. This process can take about 7-10 minutes.
- Incorporate Flavorings: Once the meringue is at stiff peaks, gently fold in the vanilla extract, cornstarch, vinegar, and instant espresso powder using a spatula. Be careful not to deflate the meringue as you mix.
- Shape the Meringue: Spoon the meringue onto the prepared parchment paper, forming a circular shape with a slight well in the center to hold the filling. Use a spatula to create a smooth surface and decorative peaks if desired.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for 1 hour or until the meringue is dry to the touch and can lift easily from the parchment. Turn off the oven and let the meringue cool inside for at least an hour.
- Prepare the Chocolate Ganache: While the meringue cools, melt the semi-sweet chocolate chips in a heatproof bowl over simmering water or in the microwave in 30-second intervals until smooth. Set aside to cool slightly.
- Whip the Cream: In a separate bowl, whip the heavy cream with the powdered sugar and a pinch of salt until soft peaks form. Be careful not to overwhip.
- Assemble the Merengón: Once the meringue is completely cool, spread the whipped cream on top of it. Drizzle the cooled chocolate ganache over the whipped cream and use a spatula to swirl it gently.
- Serve: Dust the top with cocoa powder if desired, slice, and serve immediately. Enjoy the delightful layers of flavor and texture!
Extra Tips:
When making meringue, verify that your mixing bowl and whisk are completely clean and free of grease, as even a small amount can prevent the egg whites from whipping properly.
Additionally, for the best flavor, use high-quality chocolate and espresso powder. If you want to prepare the meringue ahead of time, you can bake it a day in advance and store it in an airtight container to maintain its crispiness.
Nutty Almond and Apricot Merengón
The Nutty Almond and Apricot Merengón is a delightful dessert that perfectly combines the airy texture of meringue with the rich flavors of almonds and the sweetness of apricots. This dessert isn’t just visually stunning but also offers a wonderful contrast of textures. The light, fluffy meringue provides a cloud-like base that cradles the chewy apricot and the nutty crunch of almonds, making it the perfect conclusion to any meal.
Creating this merengón might seem intimidating, but with a few careful steps, you can achieve a stunning dessert that will impress your guests. The key to a successful meringue is in the beating of the egg whites to the right consistency and verifying that no grease or yolk contaminates your mix. With a little patience and practice, you’ll have a show-stopping Nutty Almond and Apricot Merengón that tastes as good as it looks.
Ingredients (Serves 4-6):
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/2 cup finely chopped almonds
- 1/2 cup dried apricots, chopped
- 1/2 cup heavy cream
- Fresh apricot slices and almond slivers for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 250°F (120°C). This low temperature is essential for drying out the meringue slowly, which will yield a perfect, crispy exterior while keeping the inside soft and chewy.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper. This will prevent the meringue from sticking to the sheet and allow for easy removal once it’s baked. You can also draw a circle on the parchment as a guideline for shaping your meringue.
- Beat the Egg Whites: In a clean, dry bowl, use an electric mixer to beat the egg whites on medium speed until they become frothy. This should take about 2 minutes. Once frothy, add the cream of tartar, which helps stabilize the egg whites.
- Add Sugar Gradually: Increase the mixer speed to high and gradually add the granulated sugar, about 1 tablespoon at a time. Continue beating until the mixture forms stiff, glossy peaks. This process will take about 5-7 minutes.
- Incorporate Flavorings: Once the egg whites form stiff peaks, gently fold in the vanilla extract and the finely chopped almonds. Be careful not to deflate the meringue as you mix in the ingredients.
- Shape the Meringue: Use a spatula to transfer the meringue mixture onto the prepared baking sheet. Shape it into a circle (or oval) about 8 inches in diameter, creating a slight depression in the center to hold the filling later.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for about 1.5 hours. Turn off the oven and leave the meringue inside to cool completely, which will help prevent cracking.
- Prepare the Filling: While the meringue cools, whip the heavy cream in a separate bowl until soft peaks form. Fold in the chopped dried apricots gently until evenly distributed.
- Assemble the Merengón: Once the meringue has cooled completely, carefully lift it off the parchment paper and place it on a serving platter. Spoon the apricot cream mixture into the center of the meringue.
- Garnish and Serve: Optionally, decorate the top with fresh apricot slices and almond slivers for an added touch of elegance. Serve immediately and enjoy!
Extra Tips:
When making meringue, confirm that all your utensils are completely clean and free from grease, as even a small amount can prevent your egg whites from whipping properly.
Additionally, for a richer flavor, consider toasting the almonds lightly before folding them into the meringue mixture. This will enhance their nutty essence and add depth to your dessert.
Finally, remember that meringue is best enjoyed the day it’s made; if you need to prepare it ahead of time, store the baked meringue in an airtight container to maintain its texture.
Coconut Lime Merengón
Coconut Lime Merengón is a delightful twist on the traditional merengón, combining the tropical flavors of coconut and lime to create a light and airy dessert that’s perfect for any occasion. The crisp, sweet meringue layers are contrasted beautifully with a creamy coconut filling, and the zesty lime adds a revitalizing brightness that elevates the dish to new heights.
This dessert isn’t only visually stunning but also a crowd-pleaser, making it a perfect choice for parties, celebrations, or a special family dinner.
Making Coconut Lime Merengón is surprisingly simple, yet the results are impressive. With the right balance of flavors and textures, this dessert will leave your guests raving. Follow this recipe to create a fluffy, delicious merengón that’s sure to impress your family and friends. Gather your ingredients and let’s get started on this delightful treat!
Ingredients (serving size: 4-6 people):
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup heavy whipping cream
- 1 cup canned coconut milk
- 1/4 cup powdered sugar
- Zest of 2 limes
- 1/4 cup freshly squeezed lime juice
- Toasted coconut flakes (for garnish)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw two 8-inch circles on the parchment to guide the meringue layers.
- Prepare the Meringue: In a clean mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the mixture is glossy. This process should take about 5-7 minutes. Add the vanilla extract at the end and mix until just combined.
- Shape the Meringue: Carefully spoon the meringue mixture onto the prepared parchment paper, spreading it out to fill the circles evenly. Use a spatula to create a slight peak in the center of each layer for an elegant touch.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours, or until the meringue is completely dry to the touch and can be easily lifted off the parchment paper. Once done, turn off the oven and let the meringue cool inside with the door slightly ajar.
- Make the Coconut Filling: In a separate mixing bowl, beat the heavy whipping cream until soft peaks form. In another bowl, whisk together the coconut milk, powdered sugar, lime zest, and lime juice. Gently fold the whipped cream into the coconut mixture until well combined, being careful not to deflate the cream.
- Assemble the Merengón: Once the meringue layers are completely cool, carefully place one layer on a serving platter. Spread half of the coconut filling over the first layer. Top with the second meringue layer and then spread the remaining filling on top.
- Garnish and Chill: Finish by sprinkling toasted coconut flakes over the top for garnish. Refrigerate the assembled Coconut Lime Merengón for at least 1 hour before serving to allow the flavors to meld together.
Extra Tips: For the best results, make sure your mixing bowl and beaters are completely clean and dry before whipping the egg whites, as any grease can prevent them from whipping properly.
Additionally, feel free to adjust the lime juice and zest to suit your taste preferences; if you prefer a stronger lime flavor, add a bit more! Finally, be cautious when baking the meringue; low and slow is the key to achieving that perfect, crisp texture without browning. Enjoy your Coconut Lime Merengón!
Strawberry Shortcake Merengón
If you’re looking for a delightful dessert that combines the lightness of meringue with the sweetness of strawberries, then the Strawberry Shortcake Merengón is the perfect choice. This dish features layers of fluffy meringue, fresh strawberries, and whipped cream, creating a deliciously airy treat that’s bound to impress your family and friends. The combination of textures and flavors makes it a perfect dessert for any occasion, whether it be a summer picnic or a special celebration.
Making a Strawberry Shortcake Merengón isn’t only simple but also a fun activity that you can enjoy with loved ones. The meringue is baked to a crisp perfection and then layered with luscious whipped cream and juicy strawberries. This recipe serves 4-6 people, making it ideal for sharing. Get ready to whip up this delectable dessert that will have everyone coming back for seconds!
Ingredients (Serves 4-6)
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 2 cups fresh strawberries, hulled and sliced
- Fresh mint leaves (for garnish, optional)
Cooking Instructions
- Preheat the Oven: Begin by preheating your oven to 250°F (120°C). This low temperature is crucial for drying out the meringue and achieving that perfect crisp texture.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper. You can draw two 8-inch circles on the parchment to help guide the meringue when spreading. Flip the parchment over so the pencil side is down.
- Make the Meringue: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until the mixture reaches stiff peaks. This means the meringue should hold its shape and look glossy.
- Add Flavorings: Gently fold in the vanilla extract and cornstarch using a spatula. Be careful not to deflate the meringue; you want to keep it light and airy.
- Shape the Meringue: Divide the meringue evenly between the two circles drawn on the parchment paper. Spread the meringue within the circles, smoothing the tops with a spatula. You can create a slight well in the center for the filling.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for about 1.5 hours, or until the meringue is dry and crisp on the outside and can easily be lifted off the parchment without sticking. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
- Prepare the Whipped Cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be cautious not to overwhip, as you want a smooth and creamy texture.
- Assemble the Merengón: Once the meringue has cooled, carefully lift one layer and place it on a serving platter. Spread a layer of whipped cream over the first meringue layer, followed by a generous layer of sliced strawberries. Place the second meringue layer on top and repeat the process with whipped cream and strawberries.
- Garnish and Serve: Optionally, garnish with fresh mint leaves and serve immediately, or chill briefly before serving to allow the flavors to meld.
Extra Tips
When making the meringue, ascertain that your mixing bowl and beaters are completely clean and free from grease, as this can affect the egg whites’ ability to whip up properly. Additionally, using room temperature egg whites will yield better results.
For an extra flavor boost, consider adding a splash of lemon juice to the meringue or incorporating other fruits like blueberries or raspberries in between the layers. Enjoy your Strawberry Shortcake Merengón!
Matcha Green Tea Merengón
The Matcha Green Tea Merengón is a delightful twist on the traditional merengón, infusing the light, airy texture of meringue with the earthy, vibrant flavor of matcha green tea. This dessert isn’t only visually stunning with its pastel green hue, but it also offers a unique taste experience that’s both invigorating and indulgent.
Fluffy meringue layers are complemented by a rich matcha cream filling, creating a balance that’s sure to impress your guests and satisfy your sweet tooth.
Making a Matcha Green Tea Merengón is a rewarding process that requires patience and precision. The key to achieving the perfect meringue is to verify that your egg whites are at room temperature and that all utensils are free from grease. This dessert is perfect for a special occasion or as a show-stopping finish to a dinner party.
Get ready to whisk your way to a delectable treat that showcases the beauty of matcha!
Ingredients (Serves 4-6)
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon matcha green tea powder
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon matcha green tea powder (for whipping cream)
- Fresh berries (optional, for garnish)
Cooking Instructions
1. Preheat the Oven: Start by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw two circles (approximately 8 inches in diameter) on the parchment. This will serve as a guide for your meringue.
2. Prepare the Meringue: In a clean, dry mixing bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until soft peaks form, about 2-3 minutes. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat.
Once all the sugar is added, increase the speed to high and continue whipping until the meringue is glossy and stiff peaks form, about 5-7 minutes.
3. Add Flavoring: Gently fold in the vanilla extract, white vinegar, and matcha green tea powder using a spatula. Be careful not to deflate the meringue; you want to keep as much air in as possible.
4. Shape the Meringue: Divide the meringue evenly between the two circles drawn on the parchment paper. Smooth the tops with a spatula to create even layers. You can also create a slight dip in the center for the filling later.
5. Bake: Place the baking sheet in the preheated oven and Bake for 1 hour. After an hour, turn off the oven and leave the meringues in the oven to cool completely, about 1-2 hours. This will help them dry out and maintain their structure.
6. Prepare the Matcha Cream: In a separate mixing bowl, combine the heavy whipping cream, powdered sugar, and matcha green tea powder. Using a clean electric mixer, whip the mixture on medium-high speed until soft peaks form. Be cautious not to overwhip.
7. Assemble the Merengón: Once the meringue layers are cool, carefully remove them from the parchment paper. Place one layer on a serving platter and spread half of the matcha cream over the top. Gently place the second meringue layer on top and spread the remaining matcha cream evenly over the top.
8. Garnish and Serve: If desired, garnish with fresh berries for an extra pop of color and flavor. Serve immediately or refrigerate until ready to serve.
Extra Tips
When making your Matcha Green Tea Merengón, it’s crucial to keep an eye on your meringue while it’s baking. Every oven is different, so watch for a slight golden hue and verify the meringues are completely dry before removing them from the oven.
For added texture, consider folding in some finely chopped nuts or chocolate chips into the matcha cream. Finally, if you want a stronger matcha flavor, feel free to adjust the amount of matcha powder to your taste preference!
