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5 from 5 votes

Meringues Chantilly

Meringues Chantilly is one of the most elegant desserts that you could imagine. It's also one of the easiest desserts that you can make. Imagine light and crispy meringue shells filled with whipped cream and topped with fruit and a decadent raspberry sauce.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Drying Time1 day
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 299kcal


Meringue Shells

  • 2 extra large egg whites (See Tip 1)
  • teaspoon cream of tartar (See Tip 2)
  • Pinch of salt
  • ¼ cup granulated sugar, divided
  • ¼ teaspoon vanilla extract

Stabilized Whipped Cream with Grand Marnier

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • 2 Tablespoons confectioners' sugar
  • 1 teaspoon Grand Marnier (See Tip 3)

Grand Marnier Raspberry Sauce

  • 1 cup (½ pint) fresh raspberries (See Tip 4)
  • ½ cup (3.5 ounces) granulated sugar
  • ¼ cup water
  • 1 cup seedless raspberry jam
  • 1 Tablespoon Grand Marnier (See Tip 5)


Meringue Shells

  • Preheat oven to 175° F. (See Tip 6)
  • Draw 3-inch circles on underside of parchment paper. Place parchment paper on baking sheet, drawn circles or underside down. Set aside.
  • Add egg whites, cream of tartar and salt to glass or metal bowl. Beat on medium until frothy, about 1 minute. (See Tip 7)
  • Add 2 tablespoons of the granulated sugar. Beat on high until stiff peaks form, about 5 minutes. Add remaining 2 tablespoons of sugar and vanilla. Beat on high until well incorporated, about 1 minute.
  • Transfer meringue to pastry bag fitted with 1M star tip. Pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
  • Bake in preheated 175° F oven for 2 ½ hours. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Store in an airtight container at room temperature for several days or in the freezer for up to a month. Yield: 4 Meringue Shells. (See Tips 8 and 9)
  • To serve, fill shells with Stabilized Whipped Cream. Top with raspberries and blueberries. Spoon on Grand Marnier Raspberry Sauce.

Stabilized Whipped Cream

  • Add 1 teaspoon of unflavored gelatin to 4 teaspoons of cold water. Stir to combine; let sit for 5 minutes. After 5 minutes, heat in microwave at full power for 10 seconds or until gelatin is totally dissolved.
  • Add cream and confectioners' sugar to medium size bowl. Beat on high until medium peaks form. Add dissolved gelatin and Grand Marnier. Beat until well incorporated. Can be stored covered in refrigerator for up to 24 hours.

Grand Marnier Raspberry Sauce

  • Place raspberries, sugar and water in a small saucepan. Bring to a boil; lower heat and simmer for 6 minutes. Pour the cooked raspberries, the jam and Grand Marnier into the bowl of a food processor fitted with a steel blade and process until smooth, about 10 seconds. Strain through wire mesh strainer to remove seeds. Chill. Yield: 1 ¾ cups.


  1. I've consistently had good success making the meringue using cold egg whites. If in doubt however, let your egg whites come to room temperature.
  2. Cream of tartar is an acid. Adding it to the egg whites adds to the stability of the meringue. You can also use ⅛ teaspoon of vinegar or lemon juice if you don't have cream of tartar. 
  3. You could use ½ teaspoon vanilla extract in place of the Grand Marnier.
  4. You could also use frozen unsweetened raspberries. Don't however, use raspberries frozen in syrup.
  5. May use Chambord or raspberry liqueur in place of the Grand Marnier.
  6. If your oven cannot be set as low as 175° F, preheat it to the lowest temperature that it will go to.
  7. Avoid using a plastic bowl when making meringue. The reason is that plastic could contain minute amounts of oil or other items that will keep the meringue from achieving stiff peaks. Also, don't use a copper bowl if using cream or tartar or other acid. The acid will react with the copper and discolor the meringue.
  8. It's critical that you store the meringue shells in an airtight container. Otherwise, the meringue shells will become sticky and lose their crispness. I store my meringue shells in a Ziploc bag. To make it airtight, I seal the bag most of the way and insert a straw into the small opening. Then, I suck as much air out as I can, quickly withdraw the straw and seal the bag.
  9. This recipe can be easily scaled up. I use ¼ cup of granulated sugar per 2 egg whites to produce 4 meringue shells. If you want 8 meringue shells, use 4 egg whites, ½ cup of granulated sugar, ¼ teaspoon of cream of tartar, pinch of salt, and ½ teaspoon of vanilla extract.


Calories: 299kcal | Carbohydrates: 59g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 39mg | Potassium: 78mg | Sugar: 53g | Vitamin A: 220IU | Vitamin C: 3.9mg | Calcium: 14mg | Iron: 0.2mg