Meringue Gateau Recipe
Fromage Blanc, Vanilla Creme Chantilly, Strawberry Compote
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meringue Layers
Vanilla Crème Chantilly
Strawberry Compote
Method
Meringue Preparation
- 1
Preheat the Oven
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
- 2
Whip Egg Whites
In a clean bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar, increasing to high speed, until stiff peaks form.
- 3
Incorporate Dry Ingredients
Gently fold in the cornstarch and vinegar until just combined.
- 4
Bake Meringues
Spoon or pipe the meringue mixture onto the prepared baking sheets, creating two equal-sized circles. Bake for 1.5 hours or until the meringues are dry and can easily be lifted off the parchment.
- 5
Cool Meringues
Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.
Vanilla Crème Chantilly
- 6
Whip Cream
In a chilled bowl, whip the heavy cream until it starts to thicken. Gradually add in the powdered sugar and vanilla extract while continuing to whip until soft peaks form.
Strawberry Compote
- 7
Cook Strawberries
In a small saucepan over medium heat, combine the strawberries, granulated sugar, and lemon juice. Cook for about 10 minutes or until the strawberries break down and the mixture thickens slightly.
- 8
Cool Compote
Remove from heat and let cool before using.
Assembly
- 9
Layer the Gateau
Place one meringue layer on a serving plate. Spread half of the vanilla crème chantilly over it, followed by half of the strawberry compote. Top with the second meringue layer and repeat the process.
- 10
Serve
Chill for at least 30 minutes before serving. Slice and enjoy your Meringue Gateau!