Meringues Chantilly with Strawberries

ingredients for meringues
  • 2 egg whites in room temperature
  • 125gr white sugar refined
  • 1/2 tsp vanilla extract

ingredients for filling and garnish

  • 250ml cream
  • blueberry jam
  • strawberries
  • blueberries
  • fresh spearmint
  • powdered sugar


Preheat oven to 180C.
Beat egg whites in a metallic bowl with a hand mixer until frothy. Continue beating and add sugar, one tablespoon at a a time until egg whites form stiff peaks. Stop beating, add vanilla and mix gently with a spatula.
Line a pan with parchment paper and place spoonfulls of the meringue. You will have approximately 15 fluffy meringues.

Bake at 180C for 5 minutes. Reduce heat at 120C and continue baking for 20 minutes. Turn off the heat, leave the oven door a little bit open and allow the meringues to cool completely in the oven.

Beat cream with the mixer until you have a fluffy whipped cream. Transfer it in the refridgerator.
Add 1-2 tablespoon water to the bluebbery jam to thin it.
Transfer cool meringues in a platter. Crash slightly with the back of a spoon.

Spoon over the whipped cream,

and garnish with bluebbery jam, strawberries, blueberries and fresh spearmint leaves.

Dust with powdered sugar.

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