How to make Cream Meringues

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Cream meringues are crisp, cloud-light meringue shells sandwiched with softly whipped double cream. You need just four everyday ingredients and about 75 minutes in a low oven.

Hey Yum Yummers!! These creamy little sweet bombs look impressive on a plate, yet they are genuinely easy to pull off. With Christmas coming up (and the diet penciled in for January 1st), why not indulge a little? It really is just making a meringue and turning it into a cream sandwich. C’mon, I’ll show you how.

1. Get the ingredients together

As always, do the prep first. It makes whatever you are cooking so much easier and less stressful. For this cream meringue recipe, and to make approximately 16 cream meringues, all you need is the whites from 8 large eggs, 230 grams of caster sugar, 230 grams of icing sugar, and a small tub of double cream.

2. Make the meringues

To make the meringue add the egg whites to a mixing bowl and whisk until the mixture is fluffy and light and makes peaks if you remove the whisk.

Once whisked add the sugar a spoonful at a time and whisk in. Now, sieve the icing sugar over the meringue and fold into the meringue gently. You want to avoid beating the air out of the meringue mixture.

Now, line two baking trays with non-stick liner ready for the baking.

Once all of the icing sugar has been folded into the meringue mixture and, using a piping bag, pipe the meringue mixture onto the baking trays in small domes, around 3-4 cm in diameter. I use a starred nozzle to get a more decorative effect. Once piped the meringues should look something like this:

Now, bake in a pre-heated oven at 110C / 100C Fan for around 75 minutes, or until the bases of the meringues have turned golden in colour. Then remove and cool. Make sure that you cool the meringues separately and do not stack them up on each other. If you do this they may stick together and lose their shape when you pull them apart.

3. Finish the cream meringues

Whilst the meringues are baking whip the double cream to a thick and creamy consistency, being careful not to over whip. Remember, if you do overwhip the cream and it becomes grainy, just add a couple of spoonfuls of un-whipped cream and stir in (there are a few facts about whipped cream you probably didn’t know). It should then be fine.

Once the meringues are cooled, and using a piping bag and a plain large nozzle, pipe cream onto the base of one meringue and make a sandwich with another. Repeat this until all meringues are used up.

I finished the meringues by adding some raspberries and a sprinkle of icing sugar but this is optional. One other variation is to add a little raspberry jam to the base of the meringues before you add the cream. Or any flavour jam depending on your taste.

My top tips for perfect cream meringues

A few small habits are the difference between crisp, glossy meringues and a weepy, cracked batch:

• Start with a spotlessly clean, grease-free bowl. Any trace of fat or egg yolk stops the whites whipping up. Wipe the bowl with a little lemon juice or vinegar if you are not sure.
• Bring the egg whites to room temperature first. They whip to a bigger, more stable volume than cold whites straight from the fridge.
• Add the caster sugar slowly, a spoonful at a time, and keep whisking. Rushing it is the usual reason a meringue turns weepy.
• Fold the icing sugar in gently rather than beating it. You are trying to keep the air in, not knock it out.
• Stop whipping the double cream while it still looks silky. It firms up a little more as you pipe, and over-whipped cream goes grainy.

Substitutions and variations

The plain cream-and-raspberry version is lovely, but this recipe takes to a change easily:

• Swap the raspberries for any soft fruit. Strawberries, blueberries or passion fruit all work.
• Spread a thin layer of jam on the base before the cream. Raspberry is classic; lemon curd is gorgeous too.
• Fold a spoonful of crushed freeze-dried raspberries through the cream for colour and a fruity tang.
• Sandwich with chocolate ganache instead of plain cream for a richer, more grown-up treat.

If you like this kind of cream-and-fruit pudding, my fluffy strawberry mousse and strawberry mousse stuffed brandy snaps use the same cream-and-berry trick.

How to store cream meringues

Unfilled meringue shells keep for a week or two in an airtight container at room temperature; once filled with cream they are best eaten the same day.

• Bake the shells ahead of time. They store well in an airtight tin away from any damp, as moisture is a meringue’s enemy and turns them sticky.
• Fill on the day you plan to serve. Filled meringues soften within a few hours as the cream moisture seeps in, so assemble close to serving time.
• If you do need to keep filled ones, pop them in the fridge and eat them within a few hours.
• To freeze, freeze the plain shells only, in a rigid box for up to a month. Cream-filled meringues turn watery once thawed.

Cream meringues make a lovely edible gift

I’ve already taken the time to bake up a batch of beautiful meringues, and I also love treats to give as gifts and share with neighbors, friends, and loved ones, especially during the holiday season. The meringues deserve to be wrapped in an equally nice package that looks as great as they taste! If you are looking for simple and unique ways to pack them, a plain box that includes the personalized best wishes written on the custom labels outside is enough.

Cream meringues FAQ

Why did my meringues crack or weep?

Weeping (little beads of sugar syrup) usually means the sugar wasn’t fully whisked in or the whites were overbeaten. Cracking comes from an oven that’s too hot or cooling them too quickly. Add the sugar slowly, bake low at 110C / 100C fan, and let them cool gradually.

Can I make cream meringues ahead of time?

Yes. Bake the meringue shells a week or two ahead and store them airtight. Whip the cream and sandwich them on the day you serve, as filled meringues soften within a few hours.

What’s the difference between the caster and icing sugar here?

The caster sugar is whisked in to build a stable, glossy meringue, while the icing sugar is folded in at the end for a smoother, lighter finish. Using both is what gives these their delicate texture.

Can I freeze cream meringues?

Freeze the plain shells only. They keep in a rigid airtight box for about a month. Cream-filled meringues turn watery once thawed, so always fill them fresh.

Why won’t my egg whites whip up?

Almost always grease or a trace of yolk in the bowl. Use a spotlessly clean, dry bowl, separate the eggs carefully, and bring the whites to room temperature before you start.

And that about it my Fine Foodie Friends!! I hope you like this little post on how to make cream meringues and give it a go yourselves. If you do, I’d love to know how you get on. Or check out some of my other delicious recipes like those below.

As always, many thanks for reading and until next time…Steve.

Steve Deacon

Founder & Writer

Hi, I'm Steve, founder of The Yum Yum Club. After years in the corporate rat race traveling the world, my wife Jen and I settled back in the UK to follow our true passion: great food and wine. Having worked in restaurant kitchens in my youth, I share honest home-cooked recipes, kitchen timing tips, and culinary discoveries.

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