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Cranberry meringue

A delightfully refreshing, tangy meringue that can be used both fresh and dried.

Makes 1100g.

Allergens & dietary requirements

  • Egg
  • Vegetarian


  • 300 egg white
  • 100 icing sugar
  • 20 citric acid
  • 500 sugar
  • 250 cranberry coulis
  • 100 cranberry coulis

Preparation method

  • Beat the egg whites in a food mixer until soft peaks start to form and then add the icing sugar and citric acid.
  • Beat again until soft peaks start to form.
  • Heat the sugar and 250g cranberry coulis to 115°C and pour immediately on to the egg-white mixture while the mixer turns.
  • Beat at medium speed until the mixture starts to form soft peaks again.
  • Now, fold in 100g of the cranberry coulis to give the meringue its wonderful zesty flavour.
  • Use it immediately, as shown in the photograph, with or without caramelising it with a blow torch.


  • Grease the silicone mats with baking spray.
  • Spread the meringue onto the mats or pipe into the desired shape.
  • Dry in the oven at 79°C on a low fan speed for 6 hours, leaving the steamvalve of the oven open.
  • Store in an airtight container.

Serving suggestions

  • Delicious in a dessert with white chocolate, beetroot, and hazelnuts.
  • Combines well with cinnamon, caramel, and whipping cream.
  • Perfect in a dish featuring almonds, dark chocolate, and orange.