meringue sheets filled with cream and raspberries

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  • 6 large egg whites at room temperature (8.5 oz)
  • 1 cup granulated sugar + 5 tbsp (9.1 oz)
  • A pinch of salt


  • Whipping cream
  • Raspberries


Before making the meringue, draw 4 circles about 8-10 inches in diameter on parchment paper and put in an oven tray.

Preheat the oven to 210°F.

Put the egg whites in a large bowl with salt and beat at medium speed until the egg whites form soft peaks and hold when lifted (they don’t fold). Add sugar slowly while you keep beating at medium speed, then continue beating at high speed for about 8-10 minutes until silky smooth and no sugar grains can be felt when you take some of the batter and rub it between your fingers.

Put the meringue in a plastic bag or a pastry bag with a round tip. If you use a bag, cut off one end, leaving a 0.4-inch opening. Put on top of the circle of paper and level with a knife or leave it just like that.

Bake for 1 hour and a half, the disks should feel dry to the touch, but not brown. Allow to cool in the oven.

Fill with whipped or Chantilly cream and raspberries.

Freeze the cake until 2 hours before serving.

Decorate with flowers if you want.

Recipe by: @lacocinadeangelesalamos