egg whites
2 pc
white sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
corn starch
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
Blackberry filling
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
fresh blackberry puree
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
corn starch
1 g
0.04 oz
0.03 fl oz
egg yolks
2 pc
vanilla paste / extract
1 tsp
4.92 ml
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
water for the gelatin
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
cream 35% for the mousse
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz


The meringue dessert is familiar to many of you. It’s a French delicacy that captivates many with its fragility and sweetness. It becomes the base or the filling for many other desserts, but this time we’d like to offer a recipe of a separate meringue dish.


  1. Pour the egg whites at a room temperature into the mixer bowl and mix them at the slowest speed for 4 to 5 minutes using the “Whisk” attachment.
  2. Mix the sugar with the starch. Increase the speed to the medium one, and keep whipping until a smooth foam. Without increasing the mixer speed, add the sugar mixture to the egg whites, 1 tablespoon every 15 seconds.
  3. Whip the foam for another 2 to 3 minutes, then increase the speed and whip for another minute.
  4. Place the meringue in a pastry bag with a simple 16mm (0.63 inch) nozzle. Place the meringue on a perforated silicone mat in circles, 3 cm (1.2 inch) high. Using a teaspoon, make the dimples about 2 cm (0.8 inch) deep. Form the meringue tops if you wish.
  5. Preheat the oven to 95C (203F). Dry the meringues in a convection mode for about 1 hour. Move the meringues carefully away from the rug. Cool them down.

Blackberry curd

  1. Put the butter and the puree in a saucepan, add the sugar and the starch. While stirring, heat the mass until the sugar gets completely dissolved.
  2. Soak the gelatin in cold water.
  3. Whip the yolks until slightly lightened, then pour in a small amount of the hot mixture and the puree, and whip well. Pour the curd back into the saucepan. Boil it over a medium heat, constantly whisking, until 84C (183F).
  4. Remove the curd from the heat; add the gelatin, and dissolve it. Strain the curd into a bowl and refrigerate for 30 to 40 minutes, stirring carefully so that the curd thickens evenly.
  5. When the curd cools off, set one aside. Fill the meringue with the other half almost to the top. Put them  in the fridge just like this.

Blackberry mousse

  1. Pour the cold cream in the second half of the curd, and gradually increasing the speed of the mixer, whip until fluffy and smooth. Place the mousse in a pastry bag and cover the curd tops of the meringue clouds. Refrigerate again to stabilize.
  2. Sprinkle the meringues with some freeze-dried blackberry crumbs before serving. Decorate the dessert with fresh berries. Store in a tightly sealed container.