• 2 egg whites
  • 100 grams (3.5 ounces) white sugar
  • 4 grams (0.14 ounces) corn starch

Blackberry Filling

  • 50 grams (1.76 ounces) butter
  • 50 grams (1.76 ounces) fresh blackberry puree
  • 45 grams (1.59 ounces) sugar
  • 1 gram (0.035 ounces) corn starch
  • 2 egg yolks
  • 1 teaspoon vanilla paste or extract
  • 2 grams (0.07 ounces) gelatin
  • 12 grams (0.42 ounces) water for gelatin
  • 70 grams (2.47 ounces) cream (35%) for the mousse


  • Stand Mixer with Whisk Attachment

    Essential for achieving perfect peaks in your meringue. Make sure to use room-temperature egg whites for best results.

  • Perforated Silicone Mat

    Helps your meringues dry evenly, preventing any cracks or burning. It's also a breeze to clean up afterwards!

  • Pastry Bags

    Perfect for piping both the meringue and the mousse elegantly. If you don't have one, a zip-lock bag with a corner snipped off works in a pinch.

  • Digital Food Thermometer

    Crucial for ensuring your blackberry curd reaches the correct temperature without overcooking.


Step 1

1. Pour the egg whites at room temperature into the mixer bowl and mix them at the slowest speed for 4 to 5 minutes using the “Whisk” attachment. Tip: Ensure no yolk traces are present as they can prevent the whites from whipping properly.

Step 2

2. Mix the sugar with the corn starch. Increase the speed to medium, and continue whipping until a smooth foam forms.

Step 3

3. Without increasing the mixer speed, add the sugar mixture to the egg whites, 1 tablespoon every 15 seconds. Tip: Add the sugar gradually to ensure it dissolves fully.

Step 4

4. Whip the foam for another 2 to 3 minutes, then increase the speed and whip for another minute.

Step 5

5. Place the meringue in a pastry bag with a simple 16mm (0.63 inch) nozzle. Pipe the meringue onto a perforated silicone mat in circles, 3 cm (1.2 inch) high. Using a teaspoon, make dimples about 2 cm (0.8 inch) deep. Tip: Form the meringue tops if desired for added presentation.

Step 6

6. Preheat the oven to 95°C (203°F). Dry the meringues in convection mode for about 1 hour. Carefully move the meringues away from the mat and let them cool down completely.

Step 7

7. For the blackberry filling, put the butter and the blackberry puree in a saucepan. Add the sugar and corn starch. While stirring, heat the mixture until the sugar gets completely dissolved.

Step 8

8. Soak the gelatin in cold water.

Step 9

9. Whisk the yolks until slightly lightened, then pour in a small amount of the hot puree mixture, and whisk well. Pour the mixture back into the saucepan.

Step 10

10. Cook over medium heat, constantly whisking, until 84°C (183°F). Remove from the heat, add the gelatin and dissolve it. Strain the curd into a bowl and refrigerate for 30 to 40 minutes, stirring occasionally so that it thickens evenly. Tip: Ensure the curd does not set completely; it should be thick but still pourable.

Step 11

11. Once cooled, set half the curd aside. Fill the meringue shells with the other half of the curd almost to the top. Refrigerate to set.

Step 12

12. Pour the cold cream into the second half of the curd and gradually increase the mixer speed, whipping until fluffy and smooth.

Step 13

13. Place the mousse in a pastry bag and cover the tops of the meringue clouds with the mousse. Refrigerate to stabilize. Tip: You can decorate with fresh berries and freeze-dried blackberry crumbs before serving.

Step 14

14. Store any remaining meringues in a tightly sealed container.


Serve these meringue clouds under the starry sky of a summer evening barbecue, arranged beautifully on a rustic wooden board sprinkled with freeze-dried blackberry crumbs for a pop of color. They also make a delightful addition to afternoon tea, presented on a tiered cake stand alongside dainty finger sandwiches and fragrant tea. For a luxurious twist, pair them with a glass of bubbly champagne; the light, crisp acidity complements the sweet and tangy blackberry filling beautifully. Feel free to go creative with presentation: a drizzle of raspberry coulis, a handful of fresh berries, or a shaving of white chocolate can transform the meringues into show-stopping centerpieces. Whether you’re treating yourself or impressing guests, these meringues are versatile and impeccably elegant.


For those on a gluten-free diet, rest assured, this recipe is naturally gluten-free! To make it vegan, swap out the egg whites with aquafaba (the liquid from a can of chickpeas), and replace the butter and cream with plant-based alternatives like coconut cream and vegan butter. Make sure to use agar-agar instead of gelatin for setting the filling. These substitutions provide a delightful vegan twist without compromising the overall taste and texture of this scrumptious dessert.


  • How do I know when my meringue is whipped enough?

    Your meringue is ready when it holds stiff peaks that stand up straight when you lift the whisk. It should be glossy and smooth.

  • Can I use frozen blackberries for the filling?

    Yes, you can use frozen blackberries. Just make sure to thaw them and puree them well before using.

  • How do I prevent my meringues from cracking?

    Keep the oven temperature low and avoid opening the oven door while they are baking to ensure a stable environment.

  • Why is my meringue not forming stiff peaks?

    Ensure that your mixing bowl and whisk are completely clean and free from any fat or grease. Any contamination can prevent the whites from forming peaks.

  • Can I make the meringue in advance?

    Yes, you can prepare meringues a day ahead. Store them in a tightly sealed container to keep them crisp.

  • How do I achieve a smooth blackberry curd?

    Strain the curd through a fine-mesh sieve after cooking to remove any lumps and get that perfectly smooth texture.

Nutrition facts

Meringue clouds with blackberry filling
Recipe Yield:4 servings
Calories:per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:28g
Total Sugars:25g