Berry Marshmallow Meringue Domes

ByThe Recipe Cravings

Ingredients

For the meringue:

  • 3 large egg whites, room temperature
  • ¾ cup (150 g) superfine/caster sugar
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 1 tsp lemon juice or white vinegar
  • Pinch of salt

For the berry filling:

  • 1 cup mixed berries — raspberries, blueberries & blackberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

For the creamy filling:

  • 1 cup (240 ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

For coating:

  • 200–250 g white chocolate
  • 1 tsp neutral oil or coconut oil, optional
  • Freeze-dried berries, crushed, optional

Instructions

1. Make the berry filling
Place the berries, sugar and lemon juice in a small saucepan. Cook over medium heat for about 4–5 minutes until the berries soften.

Mix the cornstarch with the water, add it to the berries and cook for another minute until slightly thickened. Let it cool completely.

2. Make the meringue
Preheat the oven to 110°C / 225°F and line a baking tray with parchment paper.

Beat the egg whites and salt until foamy. Gradually add the sugar while beating continuously. Continue beating until the meringue is very glossy and forms stiff peaks.

Add vanilla, cornstarch and lemon juice/vinegar and gently mix.

3. Shape the domes
Pipe the meringue into small tall domes, approximately 6–7 cm wide. Smooth the outside with a spoon or spatula.

Make a small opening underneath each dome if you want to fill them after baking.

4. Bake
Bake for approximately 1½ hours at 110°C / 225°F, until the outside feels dry and crisp.

Turn off the oven and leave the meringues inside for at least 1–2 hours with the door slightly open. This gradual cooling helps prevent cracking and keeps the center soft and marshmallow-like. 

5. Prepare the cream
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

6. Fill the domes
Carefully make a small hole in the bottom of each meringue. Pipe in a little berry sauce followed by whipped cream.

7. Coat with white chocolate
Melt the white chocolate gently. If desired, mix in a little neutral oil to make it easier to coat.

Dip or spoon the white chocolate over the outside of the domes and immediately sprinkle with crushed freeze-dried berries.

Let the chocolate set.

Final result

Crispy white chocolate shell + delicate meringue + soft marshmallow center + creamy filling + tangy berries. 🤍🫐

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