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    Home > Holidays and Seasonal > Christmas

    Meringue Fruit Baskets (Elegant Party Dessert!)

    Published: Dec 13, 2024 · Modified: Dec 12, 2024 by Valya's Taste of Home · This post may contain affiliate links · 81 Comments

    14.5K shares
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    Jump to Recipe Print Recipe

    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 these meringue fruit baskets or meringue nests any size, or shape (circular or square), and decorate them in endless ways.

    They may be decorated with any fruit, filled with any cream you like, and drizzled with chocolate.
    Table of Contents
    • How to Make the Meringue
    • How to Bake Meringue Basket Shells
    • How to Make the Cream
    • How to Assemble Meringue Fruit Baskets
    • Recipe Tips
    • Storing Suggestions
    • More Recipes You'll Enjoy
    • Recipe Card
    • Meringue Fruit Baskets (Elegant Party Dessert!)
    • Comments

    The baskets are similar to Pavlova or the Boccone Dolce cake. I 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 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 do not doubt that they will become your favorite as well! 🙂

    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.

    Meringue Fruit Baskets Ingredients

    • Large eggs (room temperature)
    • Baker's sugar
    Meringue Fruit Baskets
    • Heavy whipping cream
    • Confectioners’ sugar (also known as powdered sugar)
    Meringue Fruit Baskets

    How to Make the Meringue

    Preheat oven to 270 ℉. Separate egg yolks and whites.

    Using a whisk attachment whip sugar and egg whites on high speed for about 5. Scrape down the sides of the mixer bowl with a rubber spatula and mix again on high for 5 more minutes until the meringue forms a perfectly stiff soft peak.

    Meringue Fruit Baskets

    Spoon whipped meringue into a piping bag with a large 1M tip attachment and pipe out the baskets in a circular motion making an indent in the center.

    Meringue Fruit Baskets

    How to Bake Meringue Basket Shells

    Use a flat aluminum cookie baking tray to transfer parchment paper with piped meringue baskets directly onto the oven wire racks.

    Bake for 7 minutes at 270 ℉, then reduce the heat to 200 ℉ 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.

    How to Make the Cream

    Add cold heavy whipping cream and powdered sugar into a large bowl. Whip heavy whipping cream and confectioners’ sugar on a medium speed for a minute or just as soon as it becomes thick. Do not overbeat.

    Meringue Fruit Baskets

    How to Assemble Meringue Fruit Baskets

    Pipe cream into cooled meringue baskets to the top. Decorate baskets with the fresh fruit or berries of your choice. (I used candied cranberries, but kiwi, strawberry, raspberry, blueberry, or blackberry tend to be popular choices; use mango and pineapple to make tropical baskets for an amazing summer dessert). The rest of the fruit is fine to decorate with at the time of cream piping.

    Have fun making these and enjoy eating them! They are amazing gluten-free treats!

    You can make these Meringue Fruit Baskets any size, shape (circular or square), and decorate in endless ways.

    For a full list of ingredients and instructions, see the recipe card below.

    Recipe Tips

    • For a little aroma, you may add ½ teaspoon of vanilla extract or any other extract to the cream.
    • You may fill each well with fruit jam or lemon curd before piping the cream.
    • Use a large baking sheet to slide the parchment paper with piped baskets straight onto the oven rack for crunchier baskets.
    • Do not open the oven door while they're cooling as the temperature will drastically change and cause the meringue to crack.
    • If you decorate with Frosty Cranberries, be sure to decorate immediately before serving (the sugar will dissolve in the moisture of the cream).
    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 these Meringue Fruit Baskets any size, shape (circular or square), and decorate in endless ways.

    Storing Suggestions

    Store them in the fridge uncovered (covering them will soften the meringue). 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.

    These beauties are crunchy, soft, and incredibly delicious.

    More Recipes You'll Enjoy

    • Berry Meringue Baskets Recipe
    • Christmas Meringue Cookies (Beginner-Friendly Recipe)
    • Chocolate Meringue Cake Recipe (Piano Version)
    • Boccone Dolce Recipe
    • Classic Pavlova Cake (Super Easy to Make + Delicious!)

    See all Christmas desserts.

    Recipe Card

    You can make these Meringue Fruit Baskets any size, shape (circular or square), and decorate in endless ways.

    Meringue Fruit Baskets (Elegant Party Dessert!)

    Valya's Taste of Home
    These beauties are crunchy, soft, and incredibly delicious. They are super fun and easy to make but melt so quickly in your mouth.  
    4.66 from 29 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    4 hours hrs
    Total Time 5 hours hrs 50 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 30 baskets

    Ingredients
      

    For the Merinque Baskets

    • 6 egg whites (use large room temperature eggs)
    • 2 cups baker’s sugar (or processed granulated sugar)

    For the Cream

    • 2 cups heavy whipping cream
    • ½ cup confectioners’ sugar (also known as powdered sugar)
    • Fruit or berries your choice for decorations
    Read More

    Instructions
     

    How to Make the Meringue

    • Preheat oven to 270 ℉. Separate egg yolks and whites.
    • Using a whisk attachment whip sugar and egg whites on high speed for about 5. Scrape down the sides of the mixer bowl with a rubber spatula and mix again on high for 5 more minutes until the meringue forms a perfectly stiff soft peak.
    • Spoon whipped meringue into a piping bag with a large 1M tip attachment and pipe out the baskets in a circular motion making an indent in the center.

    How to Bake Meringue Basket Shells

    • Use a flat aluminum cookie baking tray to transfer parchment paper with piped meringue baskets directly onto the oven wire racks.
    • Bake for 7 minutes at 270 ℉, then reduce the heat to 200 ℉ 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.

    How to Make the Cream

    • Add cold heavy whipping cream and powdered sugar into a large bowl. Whip heavy whipping cream and confectioners’ sugar on a medium speed for a minute or just as soon as it becomes thick. Do not overbeat.

    How to Assemble Meringue Fruit Baskets

    • Pipe cream into cooled meringue baskets to the top. Decorate baskets with the fresh fruit or berries of your choice. (I used candied cranberries, but kiwi, strawberry, raspberry, blueberry, or blackberry tend to be popular choices; use mango and pineapple to make tropical baskets for an amazing summer dessert). The rest of the fruit is fine to decorate with at the time of cream piping.
    Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
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    Thank you for following me on Instagram, Facebook, and Pinterest!

    This recipe was originally posted on November 10, 2016 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.

    Meringue Fruit Baskets

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    Reader Interactions

    Comments

    1. Lillian says

      January 13, 2023 at 3:02 pm

      5 stars
      Is there a reason you don’t leave the parchment on the cookie sheet?

      Reply
      • Valya's Taste of Home says

        January 13, 2023 at 3:37 pm

        I'm sorry can you explain your question or what step in the recipe you're referring to?

        Reply
    2. Casey says

      December 06, 2021 at 11:13 am

      Hi! I’m curious, what size of circle are you making these in when piping? Or does it not matter?

      Reply
      • Valya's Taste of Home says

        December 06, 2021 at 7:58 pm

        It does not really matter, but I usually try to pipe them out about 2 inches in diameter.

        Reply
    3. Roxanne Miller says

      November 09, 2021 at 3:42 pm

      What are some non dairy options for filling the nests? Lime curd? Is there a chocolate kind of filling that doesn't require cream? I would still garnish with fruit on top. They look lovely.

      Reply
      • Valya's Taste of Home says

        November 10, 2021 at 5:42 pm

        You can buy dairy-free whipped cream at most natural stores. Also, you can use lemon curd instead of cream.

        Reply
    4. Lucy says

      October 09, 2021 at 10:22 pm

      5 stars
      I have made these many times and they worked out great, but after changing my oven to conventional and two ovens range, after baking for suggested time, they turn dark in color but still soft. What am I doing wrong , I know it’s whipped perfectly , it has a great shape , just seems raw after cooking it and letting it dry over night, leaves it sticky and soft. What could be wrong ?

      Reply
      • Valya's Taste of Home says

        October 10, 2021 at 10:30 pm

        The problem is in a conventional oven. Once I've baked them on a convention setting and they were exactly how you described it. I use regular settings not conventions and it turns out great. If you have the option on your oven to use a regular baking setting then try that if not you need to lower the baking temperature to 50 degrees. I hope this helps. Let me know how it goes.

        Reply
        • lucy says

          October 13, 2021 at 12:16 pm

          By 50 degrees, What do you mean by that ? I have made them this weekend again and turned it on regular setting, and it turned out exactly the same , dark in color , soft , had to dry for 2.5hrs and they were sticky. I never had an issue with this recipe, just recently after changing oven.

          Reply
          • Valya's Taste of Home says

            October 13, 2021 at 2:30 pm

            What kind of oven do you have now? Is it gas or electric?

            Reply
            • Lucy says

              October 16, 2021 at 11:00 am

              It is a double conventional electric oven. I have tried putting them on the top oven; then tried the bottom oven. They turn brown, soft, and dries for longer then 2-3 hrs and still sticky at the end.

            • Valya's Taste of Home says

              October 17, 2021 at 7:15 pm

              I don't know what to tell you, dear. Ovens differ one from another and can be very frustrating at times when you have to relearn how to make a certain recipe. I went through the same thing with my last oven and learned not to bake any meringue on a convention setting. Do not bake meringue on the baking sheet, slide parchment paper directly onto second from the bottom oven rack. Practice makes perfect!

    5. Irina says

      December 28, 2020 at 4:24 pm

      Hi Valya, for this recipe how much cranberries do I need. It says this recipe will make 50 baskets right?

      Reply
      • Valya of Valya's Taste of Home says

        December 28, 2020 at 4:32 pm

        If I remember correctly, I've used most of the cranberries using this Frosted Cranberries Recipe.

        Reply
        • Irina says

          December 28, 2020 at 7:05 pm

          Thank you! Also how big do make the baskets to get 50? I’m going to make them for new year’s party so I want to make sure it will be enough

          Reply
          • Valya of Valya's Taste of Home says

            December 28, 2020 at 9:23 pm

            I usually pipe them about 2" in diameter.

            Reply
    6. Carmen says

      January 21, 2020 at 11:44 am

      Hi! I´ll be making these lovely baskets next weekend. In step1 you say: "Beat egg whites and sugar on high for 10 minutes". Do you beat eggwhites first and then add the sugar, or you put everything at the same time?

      Reply
      • Valya of Valya's Taste of Home says

        January 21, 2020 at 9:08 pm

        I put everything into the bowl at the same time. Hope you like them as much as I do!;)

        Reply
    7. Rosa says

      December 07, 2019 at 10:10 am

      These look gorgeous but I'm so confused about the cranberries. The cranberries look amazing but I didn't realise you could eat raw cranberries. Aren't they reall hard??? I want to make them with the cranberries because they look so nice but I can't imagine eating an uncooked cranberry. Am I missing something???

      Reply
      • Valya of Valya's Taste of Home says

        December 08, 2019 at 7:26 pm

        Yes, you car eat them raw. Cranberries coated with syrup and sugar and sweet meringue blend so well together! Enjoy!

        Reply
    8. Angie says

      October 16, 2019 at 2:11 pm

      So I noticed green leaves between some of your cranberrys, what are those? It all looks wanderful but it will be a bit before I get to make them.

      Reply
      • Valya of Valya's Taste of Home says

        October 16, 2019 at 8:26 pm

        Hi Angie! Those are little mint leaves.

        Reply
    9. Kayla Arnold says

      July 18, 2019 at 6:30 pm

      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?

      Reply
      • Valya of Valya's Taste of Home says

        July 18, 2019 at 6:47 pm

        Here is the recipe of HOW TO MAKE FROSTY CRANBERRIES. Cant wait to hear back from you how you like the recipe.

        Reply
    10. N Z says

      July 18, 2019 at 6:41 am

      Any different with time baking and mixing if you cut recipes in half? Thanks!

      Reply
      • Valya of Valya's Taste of Home says

        July 18, 2019 at 12:14 pm

        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!

        Reply
    11. Wendi says

      March 28, 2019 at 7:32 am

      Hi, I tried these yesterday and they went in bright white and came out a a little brown. How do I fix that??

      Reply
      • Valya of Valya's Taste of Home says

        March 28, 2019 at 9:31 am

        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! 🙂

        Reply
        • Wendi says

          March 29, 2019 at 8:01 am

          Thank you and I was using convection. They still tased good 😉

          Reply
          • Valya of Valya's Taste of Home says

            March 29, 2019 at 1:32 pm

            I’m glad you found out the solution! Practice makes perfect. Thank you for your comments! 🙂

            Reply
    12. Judy Anderson says

      December 14, 2018 at 9:50 am

      5 stars
      Hi Valya, these look awesome! Can the recipe be halved?
      Thanks, Judy

      Reply
      • Valya of Valya's Taste of Home says

        December 14, 2018 at 10:52 am

        Yes, simple half the ingredients. Thank you!

        Reply
    13. Trudy says

      November 05, 2018 at 1:35 pm

      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.

      Reply
      • Valya of Valya's Taste of Home says

        November 05, 2018 at 10:56 pm

        Here is the recipe for Frosty Cranberries

        Reply
    14. Rachel says

      February 26, 2018 at 3:18 am

      5 stars
      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!

      Reply
      • www.valyastasteofhome.com says

        February 26, 2018 at 12:08 pm

        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! 🙂

        Reply
    15. Jane Miklovic says

      June 15, 2017 at 9:34 am

      Just wondering if you have ever frozen the baskets without the filling? Thanks.

      Reply
      • valya'stasteofhome.com says

        June 15, 2017 at 11:21 am

        No, I have not. The meringue will soften after thawing. I hope that helps. Thank you!

        Reply
        • Zinab says

          February 14, 2019 at 7:41 am

          5 stars
          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 ????

          Reply
          • Valya of Valya's Taste of Home says

            February 14, 2019 at 7:49 pm

            Wow! Thank you for experimenting that. That will help many so much! I really appreciate you coming back and leaving such an amazing tip! 🙂

            Reply
    16. Julie says

      May 07, 2017 at 8:44 am

      5 stars
      These are stunning! I think I'm going to try them with something seasonal like raspberries!

      Reply
      • valya'stasteofhome.com says

        May 07, 2017 at 10:01 am

        Hi Julie! Yes, you can top it with fruit of your choice. Enjoy!

        Reply
        • Barbara Evans says

          October 27, 2019 at 8:55 pm

          Hi Habla,
          These are so pretty. I would like to include the sugared cranberries. Can you give me directions ? Many thanks, Barbara

          Reply
          • Barbara says

            October 27, 2019 at 9:03 pm

            Valya, Please accept my apologies for the type-o on your name. It was difficult to see until it posted. So sorry

            Reply
            • Valya of Valya's Taste of Home says

              October 27, 2019 at 11:44 pm

              No worries. We all have those technical difficulty moments 😉

          • Valya of Valya's Taste of Home says

            October 27, 2019 at 11:43 pm

            HERE it is.

            Reply
    17. Miriam says

      March 21, 2017 at 3:02 pm

      Valya, can I add chopped up toasted nuts to my meringue before I bake them?

      Reply
      • valya'stasteofhome.com says

        March 21, 2017 at 4:24 pm

        Hi Marina. You sure can.

        Reply
    18. Oa never |No plate Like Home says

      January 30, 2017 at 1:51 pm

      5 stars
      These are gorgeous! They are so festive for Christmas and don't look complicated.

      Reply
      • valya'stasteofhome.com says

        January 31, 2017 at 4:41 pm

        Thank you! You can use any summer berries for the fruit topping and it can be a summer dessert 😉

        Reply
    19. Gabriele Harmon says

      December 08, 2016 at 6:16 am

      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.

      Reply
      • valya'stasteofhome.com says

        December 08, 2016 at 11:23 am

        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.

        Reply
    20. Olya says

      November 25, 2016 at 12:02 pm

      5 stars
      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! ?

      Reply
      • valya'stasteofhome.com says

        November 25, 2016 at 1:15 pm

        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! 🙂

        Reply
    21. Yulya says

      November 23, 2016 at 7:37 pm

      5 stars
      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.

      Reply
      • valya'stasteofhome.com says

        November 23, 2016 at 10:05 pm

        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! 🙂

        Reply
    22. Holly A says

      November 23, 2016 at 1:13 pm

      5 stars
      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!

      Reply
      • valya'stasteofhome.com says

        November 23, 2016 at 1:19 pm

        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! 🙂

        Reply
    23. Karina says

      November 22, 2016 at 11:01 pm

      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?

      Reply
      • valya'stasteofhome.com says

        November 23, 2016 at 10:55 am

        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.

        Reply
        • Karina says

          November 23, 2016 at 11:16 am

          Oh ,ok thanks for clarifying, I thought they were supposed to be like Pavlovas.

          Reply
          • valya'stasteofhome.com says

            November 23, 2016 at 11:35 am

            You are very welcome Karina 🙂

            Reply
    24. rose natalie says

      November 19, 2016 at 12:18 pm

      Can these be shipped for a thanksgiving gift?

      Reply
      • valya'stasteofhome.com says

        November 19, 2016 at 8:43 pm

        I wouldn't ship it decorated. Dry meringues should be fine to ship.

        Reply
    25. Tzivia says

      November 17, 2016 at 3:43 pm

      5 stars
      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

      Reply
      • valya'stasteofhome.com says

        November 17, 2016 at 4:11 pm

        Thank you very much dear 🙂

        Reply
    26. Wendy says

      November 17, 2016 at 5:33 am

      5 stars
      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.

      Reply
      • valya'stasteofhome.com says

        November 17, 2016 at 9:33 am

        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 🙂

        Reply
        • Wendy says

          November 17, 2016 at 9:47 pm

          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.

          Reply
    27. Manuela says

      November 14, 2016 at 11:48 pm

      I'll make it as soon as possible! Cant't wait anymore! The explanations are very clear. Thank you

      Reply
      • valya'stasteofhome.com says

        November 14, 2016 at 11:59 pm

        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! 🙂

        Reply
    28. Olya says

      November 12, 2016 at 11:17 am

      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?

      Reply
      • valya'stasteofhome.com says

        November 12, 2016 at 1:05 pm

        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 🙂

        Reply
    29. Kristina says

      November 11, 2016 at 4:06 pm

      Do these refrigerate well? Or will they become very soft from the refrigerator?

      Reply
      • valya'stasteofhome.com says

        November 11, 2016 at 4:21 pm

        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 🙂

        Reply
    30. Joy Lackey says

      November 11, 2016 at 2:24 pm

      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!!

      Reply
      • valya'stasteofhome.com says

        November 11, 2016 at 3:06 pm

        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 🙂

        Reply
    31. Natasha says

      November 11, 2016 at 1:23 pm

      5 stars
      These are absolutely gorgeous!!! I will be making them soon. Thanks for sharing the recipe.

      Reply
      • valya'stasteofhome.com says

        November 11, 2016 at 1:57 pm

        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. 🙂

        Reply
      • Sheila Bradford says

        July 19, 2020 at 7:28 am

        Hello, Im wondering what you used to put in the fruits. Is it just plain sugar, or the course sugars. Im doing a 4 tier cake and will be putting blueberries, red àzz nd black raspberries, red grapes. The picture show it looking pretty crystallized with sugars, just like the ones yiu have shown in your Meringue nest with grapes. Thanks for your help in advance. I will also be trying out your recipe sounds very tasty and beautiful for a luncheon.

        Reply
        • Valya of Valya's Taste of Home says

          July 21, 2020 at 3:28 pm

          You can make any fruit look frosty like the cranberries. See the recipe HERE.

          Reply
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