Merengón is a traditional and easy Colombian dessert. It has a couple layers of meringue filled with whipped cream and fresh fruit.
What is Merengón?
It is a traditional Colombian based meringue dessert. The classic Merengón is filled with whipped cream and guanabana, a popular Colombian fruit. It’s very easy to make and it doesn’t require a lot of ingredients.
There are other variations of this dessert as well that are filled with various fresh fruits, such as strawberries, peaches and Colombian blackberries (mora).
This dessert is light, sweet, with a crispy crust and soft inside. It’s the perfect summer dessert.
Merengón de Fresas is a wonderful dessert. Just imagine, layers of crunchy and sweet meringue, creamy whipped cream, and juicy and tangy strawberries. It has the perfect combination of textures and flavors.
You can use a combination of your favorite fruits to make this merengón recipe. Seasonal fruits like peaches, tangerine, kiwi, mango and passion fruit are wonderful options.
Ingredients to Make this Dessert
You’ll find the complete printable recipe card with directions and exact amounts below.
Egg whites: Separate them carefully, you can’t get any yolk in them, because it’ll stop the egg whites from whipping up.
Sugar: Granulated sugar to make the meringue and the rest to mix with the whipped cream.
Cream of Tartar: You will find it in supermarkets at the baking aisle or condiments. If you don’t have it, just use ½ tablespoon of lemon juice. Acid will stabilize the egg whites.
Vanilla Extract: This adds a wonderful flavor to the merengón.
Powdered Sugar: To add sweetness to the heavy cream you can adjust the amount to your taste.
Heavy Cream: To fill the merengón
Strawberries: You can choose a different fruit depending on the season or your taste.
How to Make Merengón
- Place a rack in the center of the oven and preheat to 250 F degrees. Line two small, or one large, baking sheets with parchment and set aside.
- Place the egg whites in a bowl and with and electric mixer, whisk until soft peaks form.
- Increase speed to high and gradually add 1 and ½ cups of granulated sugar, about 3 tablespoons at a time, add the creme of tartar and keep whisking until stiff peaks form. The whites should be firm but moist. Occasionally scrape down the side of the bowl.
- Spoon half of the meringue onto the prepared baking sheet, flatten with a spatula making sure the base of the meringue is not too thin. Place the rest of the meringue on another baking sheet.
- Bake the for about 1 hour and 15 minutes until the meringue is crispy. Turn the oven off and leave the meringue in the oven, with the door ajar until cooled completely about 2 hours. Do not remove it from the oven when it is still warm.
- To make the filling: Place the strawberries in a bowl with the rest of granulated sugar to macerate until the meringue is ready.
- Whisk the whipped cream with the vanilla and powdered sugar until stiff and fluffy.
- To assemble: Using a spatula, spread the whipped cream over the meringue, add strawberries then place the second meringue on top. Spread another cream layer and add the rest of the strawberries on top.
Tips and Notes
Assemble the merengón just before serving, because the whipped cream and berries will dissolve the meringue.
The merengón has to be completely cool before decorating with cream and fruit.
The meringue base can be made up to 2 days in advance and kept in an airtight container once completely cool. However, once it has been topped and filled with the whipped cream and fruit, it needs to be served immediately, as the meringue will start to soften.
More Dessert Recipes
Rice Pudding (Arroz con Leche)
Watermelon Popsicles (Paletas de Sandia)
Fruit Popsicles (Paletas de Salpicón)
Dulce de Leche Cookie Sandwiches (Alfajores)
Merengón de Fresas Recipe (Colombian Strawberry Meringue Dessert)
Ingredients
- 5 large egg whites at room temperature
- 2 cups cup of granulated sugar divided
- ½ tablespoon of creme of tartar
- ¼ teaspoons of vanilla extract
- 3 cups of fresh strawberries sliced
- 1 cup of heavy cream
- 1 teaspoons of vanilla extract
- 2 tablespoons of powder sugar
Instructions
-
Place a rack in the center of the oven and preheat to 250 F degrees. Line two small, or one large, baking sheets with parchment and set aside.
-
Place the egg whites in a bowl and with and electric mixer, whisk until soft peaks form.
-
Increase speed to high and gradually add 1 and ½ cups of granulated sugar, about 3 tablespoons at a time, add the creme of tartar and keep whisking until stiff peaks form. The whites should be firm but moist. Occasionally scrape down the side of the bowl.
-
Spoon half of the meringue onto the prepared baking sheet, flatten with a spatula making sure the base of the meringue is not too thin. Place the rest of the meringue on another baking sheet.
-
Bake the for about 1 hour and 15 minutes until the meringue is crispy. Turn the oven off and leave the meringue in the oven, with the door ajar until cooled completely about 2 hours. Do not remove it from the oven when it is still warm.
-
To make the filling: Place the strawberries in a bowl with the rest of granulated sugar to macerate until the meringue is ready.
-
Whisk the whipped cream with the vanilla and powdered sugar until stiff and fluffy.
-
To assemble: Using a spatula, spread the whipped cream over the meringue, add strawberries then place the second meringue on top. Spread another cream layer and add the rest of the strawberries on top.
Nutrition
Calories: 1561kcalCarbohydrates: 350gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 83mgPotassium: 294mgFiber: 2gSugar: 345gVitamin A: 889IUVitamin C: 64mgCalcium: 63mgIron: 1mg
