google-site-verification: google15ff6d58c237ec1c.html
top of page

Cassis meringues with champagne cream - V

2 hrs 30 mins – some of this time is for cooling the meringues

12 Servings


Control P

Cassis meringues with champagne cream - V



We have made this for our Christmas Tastings it is a great and looks so festive.

Oven temperature

Pre-heat the oven to 150°c fan 130°c – 300°f - Reg 2.


  1. Whisk the egg whites in a stand mixer until stiff peaks form,

  2. Whisk in the sugar a couple of tablespoons at a time. Once all the sugar has been added, keep whisking for another 5 minutes

  3. Then whisk in the vinegar. You should have a very thick, glossy meringue.

  4. Using a large serving spoon and spatula, push spoonfuls of meringue at intervals onto 2 baking sheets lined with baking paper – they should fall off the spoon in oval shapes.

  5. Drizzle the cassis quickly over the meringues using a jug with a narrow pouring lip, and slide the trays straight into the oven.

  6. Bake for 5 minutes, then turn the heat down to 120°c fan 100°c – 230°f - Reg 1/2 and cook for a further 30 minutes, or until they have risen and feel set.

  7. Turn off the oven and leave them in for 30 minutes before cooling.

  8. Whip the cream to soft peaks, then whisk in the champagne.

  9. To assemble, arrange the meringues on a serving plate using the cream to fix them in place.

  10. Spoon some more cream between the meringues, then drizzle over more cassis and dot with the cherries and mint leaves.

Cooks tips

Don’t rush when making this it is very easy and looks brilliant but needs care and attention!

Serve with

Nothing extra needed!

Other Recipe

Wine pairing

Vegetarian information



  • 6 eggs whites

  • 350g caster sugar

  • 1 tsp white wine vinegar

  • 50ml cassis plus more for decoration

  • 1 pkt maraschino cherries (these are a darker red)

  • frosted mint leaves (dipped in egg white and then caster sugar and left to dry)

  • 300ml double cream

  • champagne or sparkling wine

Champagne Cream

  • 300ml double cream

  • 150 ml champagne

bottom of page