Meringue with Light Yogurt Cream and Berries
Crisp on the outside and chewy at the center, this meringue is crowned with an airy yogurt cream and fresh berries — a dessert where the cloud-like meringue is balanced by the tartness of strawberry. It’s the pairing of baked egg white with cold cream-and-yogurt topping that delivers the textural contrast worth the hour and a half of slow drying in the oven.
Meringue traces back to the French and Swiss confectionery tradition, where egg whites and sugar are slowly dried at low heat rather than baked. The splash of amaretto with its almond note is no accident here: the liqueur echoes the slivered almonds in the garnish and underscores the sweetness of the berries.
Cook’s Notes
- Whip the whites in a perfectly clean, dry, grease-free bowl — otherwise the foam won’t hold.
- Add the sugar gradually, or the meringue will deflate and turn sticky after baking.
- The amaretto can be swapped for a few drops of almond extract or left out entirely for a kid-friendly version.
- In place of the layered yogurt, thick Greek yogurt with a spoonful of strawberry jam works well.
Serve right after assembling, while the meringue still has its crunch. Baked meringue shells keep in an airtight jar for several days, but add the cream and berries only just before serving.
Part of French cuisine — 22 more recipes in the section.
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Ingredients
Instructions
With a mixer, beat the egg whites, gradually increasing the speed, for 5–6 minutes. Slowly pour in 160 g of sugar while continuing to beat, until fully dissolved. Spoon the egg-white mixture onto a parchment-lined baking sheet, shaping the meringue into rounds. Bake for 1–1.5 hours at 100°C (210°F).
For the cream, whip the heavy cream with the remaining sugar into a firm, airy mass. Add the amaretto and strawberry yogurt and fold gently.
Serve the cooled meringue with the yogurt cream and berries, sprinkled with pumpkin seeds and slivered almonds.
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