These beauties are crunchy, soft and incredibly delicious. They are super fun and easy to make but melt so quickly in your mouth. You can make them any size, shapes (circular or square) and decorate in endless ways.
The baskets are similar to Pavlova or the Boccone Dolce cake. I actually use my Boccone Dolce meringue recipe to make these. I’ve made them countless times and the recipe never fails. They may be decorated with any fruit, filled with any cream you like, and drizzled with chocolate. However, if you use a cream containing sour cream or Greek yogurt, you should fill the baskets right before serving as they may soften the meringue.
This is my
… favorite dessert of all time; I just love meringue! I’ll be honest with you, I have the hardest time not going for seconds. All my family absolutely loves them just as much as the Boccone Dolce Cake. Since these are much quicker and easier to make, I make them more frequently than the cake. I have no doubt that they will become your favorite as well! 🙂
Ingredients:
10 – egg whites (large eggs)
3 cups (725 g) – baker’s sugar (or granulated sugar)
5 cups (1200 ml) – heavy cream
1 cup (225 g) – confectioners’ sugar
Instructions:
1. Preheat oven to 270 F (132 C). Beat egg whites and sugar on high for 10 minutes. Scrape down the sides of the mixer bowl with a rubber spatula, and mix again on high for 5 more minutes.
2. Pipe out the baskets in a circular motion using 1M large cupcake tip attachment.
3. Use a flat Insulated Aluminum Cookie Sheet to transfer parchment paper with piped meringue baskets directly onto the oven wire racks. Bake for 7 minutes at 270 F (132 C), then reduce the heat to 220 (105 C) and allow them to bake/dry for 1 hour and 30 minutes more. Then turn the oven off and let the meringues cool completely in the oven. (Do not open the oven door while they’re cooling as the temperature will drastically change and cause the meringue to crack.)
Cream Instructions:
Beat cream and confectioners’ sugar for a minute or just as soon as it becomes thick. Do not over beat.
Pipe cream into cooled meringue baskets all the way to the top. Decorate baskets with the fruit of your choice. (I used frosted cranberries this time. Kiwi and strawberry, raspberry, blueberry, and blackberry tend to be popular choices.)
- 10 - egg whites large room temperature eggs
- 3 cups 725 g – baker’s sugar (or granulated sugar)
- 5 cups 1200 ml – heavy cream
- 1 cup 225 g – confectioners’ sugar
- Fruits for decorations
- Preheat oven to 270 F (132 C). Beat egg whites and sugar on high for 10 minutes. Scrape down the sides of the mixer bowl with a rubber spatula, and mix again on high for 5 more minutes.
- Pipe out the baskets in a circular motion using 1M large cupcake tip attachment.
- Use a flat Insulated Aluminum Cookie Sheet to transfer parchment paper with piped meringue baskets directly onto the oven wire racks. Bake for 7 minutes at 270 F (132 C), then reduce the heat to 220 (105 C) and allow them to bake/dry for 1 hour and 30 minutes more. Then turn the oven off and let the meringues cool completely in the oven. (Do not open the oven door while they're cooling as the temperature will drastically change and cause the meringue to crack.)
- Cream Instructions:
- Beat cream and confectioners’ sugar for a minute or just as soon as it becomes thick. Do not over beat.
- Pipe cream into cooled meringue baskets all the way to the top. Decorate baskets with the fruit of your choice. (I used frosted cranberries this time. Kiwi and strawberry, raspberry, blueberry, and blackberry tend to be popular choices.)
Store them in the fridge uncovered. (Covering will soften the meringue.) If you decorate with Frosty Cranberries, be sure to decorate immediately before serving (as the cranberries are sugared, and the sugar will dissolve in the moist of the cream). The rest of the fruit is fine to decorate with at the time of cream piping.With the right cream, they keep well in the fridge. (I’ve had them refrigerated for as long as 2 days before and they stay the same, except for some discoloring of the fruit.) Have fun making these!
If you make this Meringue Fruit Baskets recipe please share a picture with me on Snapchat, Instagram or Pinterest. Tag with #valyastasteofhome,. I’d love to see your creations! 🙂
Need mere individual beautiful dessert recipes? Here are some to choose from:
EDIBLE DESSERT BASKETS
OLD STUMP DESSERT
Kitchen items I used in making this recipe:
(If you need any of these items, simply press on the picture to order)
These are absolutely gorgeous!!! I will be making them soon. Thanks for sharing the recipe.
Thank you Natasha! They are so delicious as well. Let me know how they turn out for you. Thank you for stopping by and commenting. 🙂
I’ll be making these for a dinner party Dec 4. I’ll be doing something a tad different for my dairy-free friends, but most of them will be as per your glorious recipe!!
That’s awesome! What is the dairy substitute you are going to use? Come back and share your feedback with me. Thank you very much for commenting and have fun making these Joy 🙂
Do these refrigerate well? Or will they become very soft from the refrigerator?
They refrigerate well. Do not cover them, just leave them on a platter or a box as they are. Covering them with a lid will make the meringue soft. Thank you for asking Kristina 🙂
Valechka these look soooo good! I really want to try making them! ?Quick question, do egg whites have to be room temperature? And do you bake them without a pan, just on parchment paper? Thanks?
Hi dear. I mentioned in the post that the eggs need to be room temperature. The egg whites wheat up better that way. Also, I use cookie baking sheet to transfer parchment paper with piped meringue baskets directly onto oven wire racks (so the baskets are baked directly on parchment paper not on a pan). I hope this clarifies bit more. Thank you very much for asking 🙂
I’ll make it as soon as possible! Cant’t wait anymore! The explanations are very clear. Thank you
Hi Manuela! I’m glad you find my recipe instructions easy to follow. Let me know how these meringue baskets turn out for you. And thank you very much for kind words! 🙂
Your photo’s are fabulous! My late mom used to make these and add in a splash of vanilla extract and a teaspoon of vinegar – they were exceptional and her guests used to wolf them down.
Thank you Wendy. Adding vanilla is a good idea, I’ll will try it next time I make it. I’m not sure why would she added vinegar. Let me know, I’m just curious. Thank you very much for stopping by and commenting 🙂
I’m not sure why she used it either! Maybe to ‘cut through the extreme sweetness’ – she also used it in other baking recipes sometimes and she was a star baker! Her meringues were lighter than air and so crisp – so maybe that was why.
Omg wow Vala yo these look very stunning and so very yummmm these meringues totally scream winter maybe for chanukah or just a random winter day great job sweetheart gotta try cheers
Thank you very much dear 🙂
Can these be shipped for a thanksgiving gift?
I wouldn’t ship it decorated. Dry meringues should be fine to ship.
Hi, I made these today, and they are very hard. I thought they are supposed to be crispy on the outside and soft on the inside?
Hi Karina. I guess I don’t know what you mean by hard. They are pretty crispy after baking and they soften a little after they stay filled with cream for at least 4 hours in the fridge. The entire basket shell is crispy not soft inside like a regular meringue cookie would be.
Oh ,ok thanks for clarifying, I thought they were supposed to be like Pavlovas.
You are very welcome Karina 🙂
These look absolutely gorgeous!! I have my meringue in the oven now, making these as a refreshing dessert for tomorrow’s Thanksgiving dinner! First time ever making meringue myself, and with a little difficulty, managed to get them piped and in the oven. Excited to see how they turn out!
That’s awesome Holly! I’m excited for you! Let me know how they turn out for you and how you like them. Have a very blessed Thanksgiving! 🙂
Hello Valya!
I made your boccone dolce cake several times and it turned out AMAZING. Thank you for wonderful recipes. Ltitle pavlovas are I the oven right now, but I have a question: what can I make with left over yolk? Feel bad just throwing them away. Thank you. Have a blessed Thanksgiving.
Hi Yulya. I am so happy to hear that Boccone Dolce cake turned out amazing. I use egg yokes to make Lemon Pie https://www.valyastasteofhome.com/super-easy-lemon-pie-recipe/ and some other recipes I will post later. Thank you for awesome review. Have a blessed Thanksgiving as well! 🙂
Valechka I made your meringue baskets for Thanksgiving dessert and everyone loved it! They stayed nice and crispy! I’ll be making these often now, since its hubbys favorite dessert! Thank you Valechka as always for simple, great recipe! Your rcipes never failed me! ?
Wow! That’s quite a compliment! Thank you very much for such an amazing review! It’s one of our family favorites too. They are so cute and simple to make. Have a wonderful Christmas dear! 🙂
I tried these last night but just couldn’t get my meringue thick enough to set in baskets. I don’t have a mixer so I used my hand mixer. It thickened, but nothing to what I needed to be, and it mixed much longer than 15 min… Any suggestions? Thanks.
Yes, it was not beaten enough. Hand mixer will take about 45 minutes to beat to get this consistency and even then I don’t even know if it will. You need to beat it with very powerful mixer. Any stand mixer or Kitchen Aid does perfect job.
These are gorgeous! They are so festive for Christmas and don’t look complicated.
Thank you! You can use any summer berries for the fruit topping and it can be a summer dessert 😉
Valya, can I add chopped up toasted nuts to my meringue before I bake them?
Hi Marina. You sure can.
These are stunning! I think I’m going to try them with something seasonal like raspberries!
Hi Julie! Yes, you can top it with fruit of your choice. Enjoy!
Just wondering if you have ever frozen the baskets without the filling? Thanks.
No, I have not. The meringue will soften after thawing. I hope that helps. Thank you!
They look amazing❤
For people who asked if they can freeze the meringue; sure they stay crispy. I have done that many times and for more than a month, they stayed perfectly crispy as fresh! I put some orange zest in air_tight container with the meringue to avoid the smell of the egg ????
I hope this helps ????
Wow! Thank you for experimenting that. That will help many so much! I really appreciate you coming back and leaving such an amazing tip! 🙂
I guess for my first time I shouldn’t be surprised they don’t look like yours! Perfect!!!! But they were a success. Topped with lemon curd and fresh blueberries! Can’t wait to try again!
Practice makes perfect! Im happy to hear that this recipe was a success for you. Meringue, lemon curd, and blueberries are the perfect combination. I would love to see the picture of your beautiful creation. You can share it with my private Facebook group or any other social media. Thank you for sharing your experience with me! 🙂
I’ve been dying to try a meringue dessert since traveling to Europe and I think this is it! Please tell me what you did to the fruit to make it glisten so! Thank you.
Here is the recipe for Frosty Cranberries
Hi Valya, these look awesome! Can the recipe be halved?
Thanks, Judy
Yes, simple half the ingredients. Thank you!
Hi, I tried these yesterday and they went in bright white and came out a a little brown. How do I fix that??
Hi Wendi! So, sounds like your oven is much stronger than mine. Try to reduce the temperature to 200 and baking time to 1 hour and 15 minutes instead (also, do not bake on convention settings as it’s too powerful for meringue). They will not be bright white after baking as before baking. They should be more of a off white color after baking. I hope this help! 🙂
Thank you and I was using convection. They still tased good 😉
I’m glad you found out the solution! Practice makes perfect. Thank you for your comments! 🙂
Any different with time baking and mixing if you cut recipes in half? Thanks!
Not in mixing, but I would cut making the time a bit (to about 15 minutes) due to the smaller amount of them in the oven. Let me know how it goes!
I can’t wait to try this recipe! I love the look of the cranberries but haven’t ever worked with them before. How do you process them? Cook them or raw? How do you get the sugar to stick?
Here is the recipe of HOW TO MAKE FROSTY CRANBERRIES. Cant wait to hear back from you how you like the recipe.