Meringue and berry crown

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  • 3 egg whites
  • A pinch of salt
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 17 fl oz whipping cream
  • 1/2 cup powdered sugar
  • 5.5 oz blueberries
  • 5.5 oz strawberries
  • 5.5 oz raspberries
  • 2 oz cherries

12 servings


First, preheat the oven to 300°F and cover an oven tray with a baking sheet.

On the baking sheet, draw a crown of approximately 12 inches in diameter, leaving a circle of about 4 inches in the middle.

In a large bowl, beat the egg whites until stiff peaks are formed.

Gradually, add 3/4 cups of sugar, beating constantly.

Mix the remaining sugar with the cornstarch and add it to the meringue.

Add the lemon juice gradually, in small amounts.

Pour the meringue on the inside of the crown drawn on the baking sheet using a pastry bag. It should be around 1-inch thick.

Bake at 300°F for one hour and turn off the oven, but do not take the meringue out, leave it there for 30 more minutes.

Meanwhile, you can beat the cream and add the powdered sugar.

To assemble the crown, put the meringue in a round plate, add the cream on top, and decorate with berries so that it looks like a crown.