Lashings of whipped double cream and chopped strawberries sandwiched between two meringues. Crisp crunchy meringue on the outside and slightly chewy and mallowy in the middle, these cream meringues are delish!
These cream meringues are a memory from growing up as my Godmother used to make fresh cream meringues on New Year’s Day for a dessert. It’s the only time we had meringues and so they were something that I always looked forward to. So this recipe is inspiration from Auntie Beryl’s New Year’s Day cream meringues.
Auntie Beryl’s meringues were full sugar meringues and so would be no good for a GD diet, but I’ve adapted the recipe to use xylitol to make sugar free meringues.
This is the same recipe as my sugar free meringue kisses used to make the eton mess and so I tend to make both types of meringue at the same time as the meringue recipe provides enough to make some tiny meringue kisses and larger meringue shells like these.
Meringues need to be made in advance and only added to the dessert once ready to serve. Ideally the meringues should be left overnight to dry out and crisp up. Once cream is added they do not stay crisp for long, so it is best to make the dessert and serve straight away to avoid them going soft
For this recipe I use xylitol which has been ground/blitzed into a finer texture. The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
*NOTE* The meringues need to be made in advance and only placed filled with cream when ready to serve
Preheat the oven to 85°c (fan) and line a baking tray with baking parchment paper
Blitz/grind the xylitol down so that it is a finer powder (like icing sugar)
Whisk the egg whites with the cream of tartar until very foamy and then add the xylitol in stages a spoonful at a time, whisking between each spoonful and until soft peaks form
Add the whisked egg whites to a piping bag with a piping nozzle if you have one (or a sandwich bag with corner cut off works too) and pipe out meringues by swirling round and around. Mine were approx. 5cm/2" wide with a peak on the top of each meringue. If you feel you cannot pipe out the meringues, you can spoon them out in dollops to create more rustic looking meringues. Leave a space between each meringue so that they do not touch on the baking parchment paper
Place the meringues into the oven and bake for 1 hour, checking on them regularly to ensure they are not browning. If they start to brown then turn the oven temp down and open the oven door slightly to reduce the cooking temp. (Please be mindful of the safety of children & pets with having the oven door open ajar) When cooking meringues you are drying them out more than actually cooking/baking them!
After one hour, turn off the oven but leave the meringue kisses inside the warm oven overnight to dry out. This is how I achieve a white meringue, by drying them out rather than overcooking them
By the next day the meringues should have dried out and crisped up enough that you can GENTLY lift them from the baking parchment paper to use. These larger meringues should be crisp on the outside but still have a slightly mallowy centre. Keep the meringues either in the oven until you use them, or place them in an airtight container
For the Cream Filling
Whip the double cream using a hand whisk or stand mixer until it holds together thickly (do not over-whip the cream or it will thicken too much and may split) The consistency should be slightly fairly thick so that it can sit well between the meringues
Chop the strawberries into small pieces approx. 1cm in size, or halve the raspberries and add to the whipped cream (if using blueberries they can be used whole) and stir well to combine
Spoon a good dollop of cream with fruit onto a meringue base and sandwich with another to serve
It is not advisable to use banana, mango or pineapple etc. as these fruits are much higher in carbs and are therefore much more difficult to tolerate without spiking blood glucose levels.
If you cannot source xylitol other sweeteners can be used such as erythritol, however I could not get the meringues to stop from browning when using this and the taste wasn't as good, so it really is worth using xylitol for this recipe if you can. If you want to use an artificial sweetener such as Splenda, then please look at my older recipe for sugar free meringues here.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.