Meringue à la Reine

Said to be a favourite of Marie Antoinette, these meringue boats would make a luxurious dessert for Christmas. Save the egg yolks to make the Lobster Newburg
Prep Time15 minutes
Cook Time2 hours
Course: Dessert
Cuisine: French
Servings: 6


  • 3 egg whites
  • salt
  • 75 g granulated sugar
  • 75 g caster sugar
  • 25 g lightly toasted nibbed almonds
  • 300 ml cream
  • 3 tbsps sweet sherry
  • 3 tbsps orange juice
  • Crystallised fruit to garnish optional


  • Pre-heat oven to 140C, Gas 1.
  • In a warm, dry, grease free bowl, whisk the egg whites with a pinch of salt until stiff.
  • Add the granulated sugar and continue to whisk for a further 2 minutes until the meringue is stiff and glossy.
  • Gently fold in the caster sugar and almonds.
  • Spoon the meringue into a piping bag fitted with a 1cms rosette nozzle.
  • Pipe out 6 boat shapes about 6-8cms in length onto a lighltly floured baking sheet.
  • Bake in centre of oven for 1½-2 hours until turned lighltly beige.
  • Leave to cool on a wire rack.
  • Whip the cream and stir in the sherry and orange juice.
  • Fill the hollows in the boats with the cream mixture.
  • Garnish with crystallised fruit.