Sometimes you find a recipe, and you just know that you won’t need to try another ever again. For me, this is the last meringue recipe I’ll ever try. I know that sounds really awful, especially for someone who loves being in the kitchen so much, but this gives me perfect results every time – and I thought I’d share it with you too. The secret of its success lies in a few, small changes made to an otherwise standard recipe – and the results are amazing.
This is a fantastically versatile recipe, and almost any fruit can be used instead of nectarines – stone fruit will work best, but you could even use orange or citrus fruit segments, and I still think it would taste spectacular. Make this for your next lazy Saturday lunch, and prepare to have everyone swooning at your feet. 
Perfect Meringue Recipe with Vanilla Bean Cream and Caramelised Nectarines
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
A perfectly crisp meringue with a marshmallow center, topped with gently whipped vanilla-scented cream and sweet, tangy caramelised nectarines.
Ingredients
- 225g (8 oz) caster or granulated sugar
- 4 egg whites
- 1 tsp cornflour
- 6 nectarines (or plums, peaches - any other stone fruit)
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 cup (240 ml) heavy cream
- 1 vanilla bean, seeds scraped
Instructions
- Preheat your oven to 150 degrees Celsius (300 degrees Fahrenheit).
- Place the egg whites and all of the sugar in a heatproof bowl. Heat a saucepan full of water on the stove, and when simmering, place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
- Whisk the egg whites and sugar over the simmering water until the sugar has dissolved and the mixture is warm to the touch.
- Remove the bowl from the heat and whisk the mixture on high speed until stiff peaks form and the mixture is glossy.
- Gently fold in the cornflour.
- Line a baking sheet with parchment paper and spoon the meringue mixture onto the sheet, shaping into a circle or individual portions as desired.
- Bake in the preheated oven for 1 hour and 30 minutes, or until the meringues are crisp and dry. Turn off the oven and leave the meringues to cool completely inside.
- For the caramelised nectarines, halve and pit the nectarines. Melt the butter in a pan over medium heat, add the brown sugar, and stir until dissolved.
- Add the nectarines to the pan, cut side down, and cook until they are caramelised and soft, about 5-7 minutes.
- For the vanilla cream, whip the heavy cream with the seeds of the vanilla bean until soft peaks form.
- To assemble, top the cooled meringue with the vanilla cream and arrange the caramelised nectarines on top. Serve immediately.
Notes
- This recipe is versatile; you can substitute nectarines with other stone fruits like plums or peaches.
- Ensure the meringues cool completely in the oven to maintain their crisp texture.
- The vanilla cream can be prepared in advance and stored in the refrigerator until needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35
- Sodium: 30
- Fat: 10
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 40
If You Liked This Recipe, You’ll Love These
- Classic Tarte Tatin with Rose-Infused Crème Fraîche
- Maritozzi con la Panna: Cream Filled Italian Buns
- Easy Homemade Banana Loaf – The Ultimate Classic Recipe
- Lemon Cream Cake: Light, Buttery, and Irresistible
Frequently Asked Questions
Why does this recipe heat the egg whites and sugar over simmering water before whisking?
This is the Swiss meringue method — warming the egg whites and all 225g of caster sugar together over simmering water dissolves the sugar granules before whipping. The result is a denser, glossier, more stable meringue that holds its shape better than a standard French meringue made by adding sugar to raw egg whites.
What role does the cornflour play in the meringue?
The 1 tsp of cornflour is folded gently into the stiff meringue just before baking. It helps the center stay soft and marshmallow-like even as the outside crisps during the 90-minute bake at 150°C — this contrast between crispy shell and soft interior is the defining quality the author calls out as the secret to the recipe’s success.
Why do the meringues cool inside the oven with the heat turned off?
The notes say to leave the meringues to cool completely inside the oven after turning it off. Moving them to room temperature while still warm causes rapid changes in humidity and temperature that can crack or collapse the shells. Letting them cool gradually inside the closed oven maintains the crisp exterior.
Can I use a fruit other than nectarines?
Yes — the article and notes both say almost any fruit can be substituted. Stone fruits like plums or peaches work best, but the author even suggests orange or citrus segments. The caramelising step uses 1 tbsp butter and 1 tbsp brown sugar, which works with any fruit that holds its shape when heated.
