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Summer is here! The kiddos are out of school, the grill is all fired up and the pool beckons. Who wants to be stuck in the kitchen at a time like this? And yet summer is all about entertaining so you better make sure that you have some easy desserts under your belt to serve up after the hot dogs and burgers have been demolished. Here are some super easy and refreshing meringue desserts that we turn to every summer.

Our first go to is ALWAYS our Mini Pav shells that we fill with our favorite jams or curds, top off with a dollop of whipped cream or yogurt and some seasonal fruit. We filled this mini pavlova with homemade passion fruit curd ( you can purchase store bought - we won't tell!), a spoonful of creamy yogurt and topped it off with fresh ripe mangoes, a drizzle of fresh passion fruit pulp and topped with a passion fruit meringue.

If you want a dessert you can eat AND drink you can always whip up an iced frap and add a bunch of your favorite meringues. Blend any bottled iced coffee and ice, till you reach a creamy consistency much like a slushy; we add a splash of Baileys Liquor for a boozy kick! What takes this dessert to another level is the addition of your favorite meringues after you pour your frappuccino into glasses. We suggest using either Confetti Crunch, Chocolate or Rainbow Vanilla meringues because these pair best with the natural bitterness of coffee. Don't forget a fun straw and a spoon!

"You know what else everybody likes? Parfait." Donkey said it best in Shrek and we like to believe that he was referring to our meringue parfaits. Just layer whatever you have on hand, yogurt (plain or flavored), whipped cream or coconut cream, add a layer of ANY of our crushed meringues and a layer of your favorite fruit and viola! Instant dessert delivered in minutes. While literally any of our meringues are ideal for parfaits we have a few favorite parfait combos. We recommend using our Bulgarian Rose meringues to make a rose, raspberry and pistachio parfait or pairing Icelandic Skyr with fresh summer berries and Confetti Crunch or Rainbow Vanilla Meringues.

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Mini Pavlova and Eaton Mess with coconut cream
Dairy Free and Gluten Meringue Desserts

Dairy free whipped cream is easier than you might think and it has the added benefit of bringing a distinctively new flavor profile to any dessert. I prefer working with coconut milk to create my dairy free whipped cream.

Follow these fail safe tips to create your whipped coconut cream:

  • Use a can of coconut milk - do not use boxed coconut milk

  • Use full fat coconut milk.

  • Chill it overnight but DO NOT freeze

  • When you open the can DO NOT shake or tilt

  • Scoop out the hardened coconut milk solids and reserve for your recipe.

  • Chill your whisk and mixing bowl in the freezer for at least 10 minutes if not more.

  • Use an electric hand mixer or stand mixer. DO NOT attempt to whisk by hand

  • Sweeten with powdered sugar (1/4 cup/can of coconut milk). You can substitute with honey or a natural sweetener but note that whenever you add a liquid you will reduce the ability of the cream to set.

  • If you choose to add natural sugar like coconut or sugar in the raw, grind it fine before adding and then add a table spoon of sifted cornstarch to the mixture.

  • Mix on medium high with a wire whisk for 4-5 minutes. Do not fret if the mixture still appears to be too watery.

  • Place in refrigerator for at least four hours before use.

  • If for some reason your coconut cream has not set firmly after this time you may have had the misfortune of using a "dud" can. At this point you have the option of using gelatin or agar agar to set it up. Use one teaspoon of gelatin powder bloomed in 3 teaspoons of coconut water for 10 minutes. Gently heat this mixture to allow gelatin to dissolve. Do not bring it to a boil. Cool slightly. place coconut cream in the mixer and whisk on medium while adding the gelatin. Continue whisking till thickened.

Use your whipped coconut cream to fold in berries and meringues to make a dairy free Eton Mess or top your mini pavlovas with this healthy alternative to whipped cream. Remember though that a little goes a long way- coconut cream is very filling! This is perfect for those mini summer desserts.

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Dalgona Coffee with Délice Glacé Confetti Crunch Meringues
Meringue whipped Coffee

I love working in my commercial kitchen but my chaotic home kitchen is where the real magic happens. Every new recipe starts here, where my kids and I jostle for counter space and vie for time at the mixer. This meringue whipped coffee is a recipe that we all enjoyed working on together.

A few weeks back, my twelve year old got on the Whipped Coffee bandwagon and the created this Dalgona coffee for me but because he knows me well he decided to add some of my meringues to it. Genius! A perfect afternoon pick me up. If you love coffee, the combination of strong, hot whipped coffee with sweet crunchy meringues folded into it, scooped on top of ice cold milk will be your new favorite coffee dessert. This dessert is gluten free and can also be adapted to be dairy free and fat free depending on the type of milk you choose to use.

I should mention, that both my boys collaborated to make this video and that the gorgeous insta-worthy shot above was taken by Tahm @couleure_photography.


2 Tbs Instant Coffee

2 Tbs boiling water

2 Tbs granulated sugar

1 Cup ice cubes

1 Cup cold dairy or nondairy milk

1 Pack Confetti Crunch Meringues


Makes two servings.

Add the coffee, hot water and sugar and whip with a hand mixer or stand mixer. It takes some time so be patient and don't give up.

Once whipped to the desired consistency, add three quarters of the pack of Confetti Crunch meringues.

Divide the ice and milk between two glasses.

Spoon the whipped coffee and meringue mixture on top of the milk and top with the reserved meringues.

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