Around the world in classic dishes


Meringue Cakes with Nuts, Cream and Berries

Meringue Cakes with Nuts, Cream and Berries

by Petra Hola-Schneider (Holla die Kochfee)


For 12 small cakes each measuring around 8cm across

4 large egg whites
200 g sugar
1 packet of vanilla sugar
1 tsp. lemon juice
1 tbsp. cornflour
50 g nuts (walnut, pecan, cashew)

200 ml cream
200 g frozen unsweetened mixed berries
1 tbsp. lemon juice
A handful of fresh berries for decoration (optional)


Preheat the oven to 110° (fan-assisted) and cover two baking trays with baking paper.
Finely chop the nuts in a blender 
Beat the egg whites (preferably cold from the fridge) in an ungreased bowl until creamy and stiff.
Add the sugar and the vanilla sugar one spoon at a time and keep beating until dissolved before stirring in the lemon juice. Add the nuts and sieve the cornflour on top. Carefully fold in both ingredients with a pastry scraper.
Fill a large piping bag with a large star-shaped nozzle and pipe the cakes by first creating a circle and then piping an edge around it.
Bake for 45 minutes, briefly opening the oven several times to allow steam to escape. Turn off the oven and open the door slightly ajar and allow the cakes to completely cool. They are perfect when crispy on the outside and soft on the inside! 

Allow the berries to thaw and squeeze the lemon juice.
Beat the cream until stiff. Because the meringue is already sweetened, no additional sugar is needed. Add the thawed berries, along with the juice resulting from them thawing, and the lemon juice to a blender and finely blend. Add a spoon of cream to each meringue cake and garnish with the pureed berries. Adding a couple of fresh berries makes a wonderful addition! 


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