• Emily Tyler

Meringues with Grand Mariner Cream and Berries


This is my all time favorite dessert.  I blogged last year about the Grand Mariner cream  http://dwellinginmiddleburg.com/2012/01/22/grand-marnier-sauce/ but I didn’t included a recipe for meringues.  The Grand mariner cream uses 6 egg yolks, so you are left with 6 whites – all you add is sugar and vanilla to create the perfect base for berries and cream.  I have tried many recipes for meringues and this one works the best.

6 egg whites at room temperature

1 1/2 cups granulated sugar

1 teaspoon vanilla

  1. Pre-heat the oven to 250 degrees

  2. Add the egg whites to the bowl of a standing mixer with the whisk attachment

  3. Mix on medium high for about 1 minute

  4. Start adding the sugar in quarter cups while the mixer is going until it is all incorporated

  5. Add the vanilla

  6. Continue beating until the whites hold soft peaks

  7. On a cookie sheet lined with a Silpat (a silicone baking sheet) divide the whites into 12 mounds – I use two large serving spoon

  8. Use a chop stick to gently swirl each mound until they are somewhat uniform

  9. Bake for 1 hour

  10. Turn off the oven and do not open – leave to dry for several hours or overnight

  11. Remove from the oven and keep in a air tight container at room temperature until ready to use (best that day)


This is what soft peaks look like – when you pull the whisk out, it holds it’s shape


You can see the trails the chop stick makes – this is what they look like after baking then cooling in the oven several hours

#meringues #grandmarinercream #dessert #Strawberries #Eggs

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