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.)

4.8 from 5 votes

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Meringue Fruit Baskets

Course: Dessert

Servings: 50 baskets

Author: Valya at Valya's Taste of Home

Ingredients

• 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

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.)
4. Cream Instructions:
5. Beat cream and confectioners’ sugar for a minute or just as soon as it becomes thick. Do not over beat.
6. 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)