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Meringue Baskets with Blackberries

Classic meringue recipe filled with chocolate topped with blackberries on a glass cake platter.
Miniature versions of the Boccone Dolce are always a hit at parties with no messy cake cutting . Cousins of the Pavlova dessert they are slightly crunchy meringue baskets filled with Chantilly Cream, Berries and Chocolate Ganache. Yum!
I had a ton of leftover egg whites from another dessert and what’s better use for egg whites than these refreshingly delicious and light on the tongue Meringue Baskets with Blackberries?

Meringue baskets with Chantilly cream & blackberries on a glass platter.
If you remember the cake, you will notice that these meringues are much whiter in color then the above-mentioned cake. That is because I used my countertop oven to bake the meringue which  goes as low as 150F if needed. It takes more time to dry them, but the reward for your patience is the snow-white color of the meringues. If you don’t really care if it’s that white or not, you can dry them at 200F, or even 220F (these are more cream colored than white) for less time.

You don’t want to make the baskets too small or they will absorb the moisture from the cream too quickly and become neither crunchy, nor soft (like Pavlova), but kind of soggy, so stick to the size mentioned in the recipe.

Try these other Desserts:

Meringue Baskets with Chantilly Cream & Blackberries

5 from 2 votes

A simple meringue recipe made with a chocolate ganache filling and blackberries.

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: meringue
Calories: 424 kcal
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 Meringue Baskets


Meringue Baskets

  • 3 egg whites
  • 1 cup sugar
  • pinch cream of tartar

Chantilly Cream

  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 tblsp vanilla extract


  • 200-300 grams berries of choice Blackberry, Raspberry, Blueberry, Strawberry

Chocolate Ganache

  • 50 grams chocolate finely chopped
  • 50 mls heavy cream almost boiling


Meringue Baskets

  1. Prepare a pastry bag, fitted with a plain round 1/4 tip, or a star tip. Drape the pastry bag over a tall glass.
  2. Line a baking sheet with parchment paper, set aside.
  3. Turn the oven to 150F (or 200F if your oven doesn’t go to 150F).
  4. With a mixer fitted with whisk attachment, start whipping 3 egg whites at lower speeds (KitchenAid speed 3-4).

  5. When they have tripled in volume, look white and foamy, start adding 1 cup sugar, one tablespoon at a time. Continue whipping for about 10-15 minutes, until the meringue is thick, white and glossy (dip the whisk attachment into the meringue, quickly pull it up, now put the whisk upside down and only the top 1 cm of the tip should ‘droop’).

  6. Transfer the meringue into the prepared pastry bag, twist the end closed.
  7. On prepared parchment paper, make 2 inch circles, by piping out a swirl, then go around the edge 2 times, creating a ‘rim’ to your basket.
  8. Bake for 2-3 hours at 150F, or 1.5 hours at 200F. Make sure the meringues are dry before you remove them from the oven. To check, remove one meringue from the oven and let it cool. If it feels weightless and when you knock on it, it sounds hallow, then it’s ready. If not, just place it back in the oven and let it finish drying.

Chocolate Ganache

  1. When the meringues have baked, pour 50 mls hot heavy cream over 50 grams chopped chocolate, and let sit for 1-2 minutes. With a whisk or spoon, mix until smooth. Drizzle on the inside of each meringue baskets, allowing for some drizzles on the sides of the baskets.

Chantilly Cream

  1. With a mixer, fitted with a whisk attachment, whip 2 cups chilled heavy cream and 1 tbsp vanilla extract until thick and smooth, add 1/2 cup sugar and mix for another couple of seconds, taking care not to overbeat. Refrigerate until ready to use.


  1. Spoon the Chantilly Cream into each meringue basket.
  2. Top with fruit.
  3. Serve within 2-3 hours from the time the Chantilly Cream was added.
Nutrition Facts
Meringue Baskets with Chantilly Cream & Blackberries
Amount Per Serving (1 g)
Calories 424 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 90mg30%
Sodium 45mg2%
Potassium 105mg3%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 43g48%
Protein 3g6%
Vitamin A 980IU20%
Vitamin C 3mg4%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Natasha

    Hello! I’m wondering if you use convection bake or bake?
    Thank you!

    · Reply
  • Tanya

    Hi, I was hoping to make these for Christmas and was wondering at what point do you add the cream of tartar? Also, can these be made with a hand mixer, as I do not own a stand mixer? And lastly, for the star tip, is it a large one or a small one, because i only have the wilton 1D and 2M?

    · Reply
    • Cream of tartar is added at the beginning when you start whipping the egg whites.
      Yes, you can make them with any mixer as long as it whips the egg whites 🙂

      Any tip works fine as long as you can pipe a circle with it 🙂

      · Reply
  • Ziz'ka

    ok. I haven’t made it, but one girl from our church made them. what can I say, it was delicious. .. i will keep this recipe and i will try to make those delicious meringues for my daughter’s birthday. definetly a keeper…

    · Reply
  • Tanya

    Do you think that this recipe can easily be doubled if I need to make more at a time?

    · Reply
    • Yeap, you can double it without a problem as long as you’re able to bake them all at the same time. If they don’t fit in the oven at once then you need to whip two separate batches, otherwise they will deflate by the time the first batch is dry.

      · Reply
  • Julie

    hey I was wondering when do you add the pinch of cream of tarter? after the egg whites triple and before you add the sugar or after you add the sugar? I did your recipe twice and first time I added it towards the end with sugar and they turned out perfect and the second time I added them before beating the whites and for some reason it took so long to dry them and yet some were still a bit sticky underneath.

    · Reply
    • You should add it to unwrapped egg whites, so that when they foam up, they hold shape. Longer drying temperature and stickiness is usually caused by over shipped egg whites, or a very humid day.

      · Reply
  • Tanya

    How many days in advance do you think I can make the meringue baskets themselves?

    · Reply
    • Probably a day or two, but then keep them in a closed container away from moisture.

      · Reply
  • Anastasia

    What a beautiful photo! Blackberries are very photogenic, don’t you think!? 😉 Glad I found your webiste!

    · Reply
    • Oh, I think all berries are good models))
      I’m glad you visited, because now I know about your blog as well!

      · Reply
  • Inessa at

    Oh my!!! What a beauty 🙂
    Absolutely Love meringue…

    · Reply
  • Julia |

    What a lovely dessert! I love meringue.

    · Reply

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