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Mini meringue nests, with some cream and fresh berries, sitting on a tray.

Mini Meringues with Berries and Cream

These Mini Meringues with Berries and Cream are a guaranteed crowd-pleaser. The melt-in-the-mouth Meringue Nests are filled with whipped cream and topped with fresh berries. The sweet crunch of the meringue contrasts with the smooth whipped cream and the sweet tang of the berry. They are tantalisingly irresistible!
Course Dessert
Cuisine International
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 40 mini meringues
Calories 36kcal
Author Alexandra



  • 2 large egg whites
  • 120 g caster/superfine sugar


  • 1 cup whipping/thickened cream *
  • 250 g berries I used strawberries and blueberries


  • Preheat oven to 120 Degrees C (250F).
    Line 2 baking trays with baking paper.
  • Separate the egg yolks and whites. Save the egg yolks for another use.
    Place the egg whites in the bowl of a stand mixer or use a bowl and hand-held electric beaters. Beat on low speed until soft peaks form.
  • Gradually add the sugar*, a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks. 
  • To check if the sugar has dissolved, rub a small amount of meringue between your thumb and a finger to check if it’s gritty or smooth. If it’s gritty you will need to beat a little longer. And yes, you will be able to safely hold the bowl above your head without the meringue falling out.
  • Spoon the meringue into a piping bag fitted with a ½ cm-1cm/¼ “- ½” * small star nozzle.
  • Starting at the centre, pipe the meringue onto a prepared baking tray into small circles about 3 ½ cm/1 ½“ in diameter. Continue piping and build the meringues to 3 layers high. Leave some space between the meringues.
  • Bake for 50 minutes or until crisp.
    Turn the oven off. Leave the meringues to cool in the oven.
    Store the meringues in an airtight container.
  • Filling:
    Whip the cream in the bowl of a stand mixer fitted with the whisk attachment. Or, use hand-held electric beaters, whip until the cream has firm peaks and it is strong enough to hold its shape*.
  • Spoon some cream into each meringue case.
  • Decorate with the berries or fruit of your choice.



*Gradually adding the sugar ensures that you do not destroy the aeration of the whites that you have achieved through whisking, keeping them light and fluffy.
*I made small meringue nests, my star nozzle was ½ cm. If you’re making larger nests you may want to use a larger piping nozzle.
*It is not necessary to pipe the meringue. Just spoon the meringue onto a baking tray. Use a teaspoon to make an indent in the centre.
*Australian whipping/thickened creams contain 35% milk fat.
*Do not over-whip the cream or you will end up with butter.
* I have not added sugar to the cream as I feel the meringues are sufficiently sweet.


Calories: 36kcal | Carbohydrates: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 5mg | Potassium: 10mg | Sugar: 3g | Calcium: 4mg