Meringues with berries and yoghurt cream

Total time: 2hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 331 Kcal, 5g Protein, 36g Carbohydrates, 17g Fat


  • Meringues
  • 2 fresh egg white
  • 1 pinch salt
  • 100 g finest sugar
  • Berry compote
  • 125 g red currants
  • 250 g raspberries
  • 1 parcel vanilla sugar
  • To assemble
  • 1.5 dl full cream, whipped until stiff
  • 150 g plain greek yoghurt

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  • Meringues

    Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites become very stiff and glossy. Add the remainder of the sugar and briefly continue to beat. Spoon the mixture into 8 oval mounds on a baking tray lined with baking paper, form peaks with a fork.
  • To bake/dry

    Place the meringues in the lower half of an oven preheated to 120°C, reduce the heat to 100°C and allow to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door open.
  • Berry compote

    Bring the berries and vanilla sugar to the boil, then reduce the heat, cover and simmer for approx. 2 mins. until soft, leave to cool.
  • To assemble

    Carefully mix the whipped cream into the yoghurt. Serve the meringues with the berry compote and yoghurt cream.
  • Prepare:

    Prepare the meringues approx. 1 day in advance, store in an airtight container.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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