Almond Meringue with Strawberries and Whipped Cream

Almond Meringue with Strawberries and Whipped Cream

Do you love meringues? You have to try this recipe! Meringue with toasted almonds, whipped cream, and fresh strawberries is the perfect dessert for special occasions and beyond.


  • Almonds: 130 g
  • Egg whites: 2
  • Powdered sugar: 130 g
  • Strawberries: 300 g
  • Heavy cream (30% fat): 300 ml
  • Fresh mint leaves: 10


Step 1: Toast the Almonds Spread the almonds on a baking sheet lined with parchment paper and toast them for about 10 minutes until they turn golden. Let them cool, then roughly chop them.

Reduce the oven temperature to 80-100°C (175-200°F) and turn on the convection setting if available.

Step 2: Beat the Meringue Beat the egg whites until stiff peaks form, gradually adding the powdered sugar until the meringue is smooth and glossy. Fold in the chopped almonds.

Step 3: Shape the Meringue Disks Draw two circles with a diameter of about 26 cm on parchment paper. Spread the meringue within the circles.

Step 4: Bake the Meringue Disks Brown the meringue disks with a kitchen torch. Place them in the oven and dry at 80-100°C (175-200°F) for about 40 minutes. Once done, set aside to cool.

Step 5: Assemble the Meringue Whip the cream and spread it over one of the meringue disks. Quarter the strawberries and arrange them on top of the whipped cream. Break the second meringue disk into medium-sized pieces and place them on top. Garnish with mint leaves.

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