Meringue Whipped Cream Topping
A magical two-component topping combining crispy baked meringue chunks with fresh whipped cream. Perfect for coconut or banana cream pies and puddings.
20 mins
5 hrs
5 hrs 20 mins
Ingredients
Meringue
Whipped Cream
Equipment Needed
- electric mixer
- baking sheet
- parchment paper
Ingredients
Meringue
Whipped Cream
Equipment Needed
- electric mixer
- baking sheet
- parchment paper
Instructions
Make the Meringue (Night Before)
- 1
Whip egg whites
With an electric mixer, whip the egg whites and salt on medium speed until very frothy, about 1 minute.
- 2
Add sugar mixture
On medium-high speed, slowly add the sugar, cream of tartar and vanilla with an electric mixer until they begin to turn bright white.
- 3
Whip to stiff peaks
On highest speed, whip for about 5 minutes until stiff peaks hold.
- 4
Spread meringue
Spread the meringue out evenly over parchment paper-lined oven baking pan, about 1/2 inch to 2/3 inch thick.
- 5
Bake meringue
Bake at 300°F for 30 minutes, then at 290°F for another 30 minutes, then at 190°F for 2 hours.
- 6
Dry overnight
Turn the oven off. Leave the pan inside, and turn on the oven light so that it stays on overnight.
- 7
Store meringue
The next day, remove from oven, let cool, break into large chunks, and store in a sealed plastic bag (don't let it sit out because it will absorb moisture).
Make the Whipped Cream (Day of Serving)
- 1
Chill bowl
Put your glass or metal mixing bowl in the freezer for about 15 minutes to chill.
- 2
Whip cream
Beat the whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- 3
Combine and serve
Immediately before serving to guests, gently fold chunks of baked meringue into fresh whipped cream, and cover top of chilled pie. Sprinkle remaining toasted coconut on top for garnish.
Cook's Notes
This is an incredible topping for coconut cream pies or banana cream pies or puddings. The mixture of creamy whipped cream with the crunch of the meringue chunks is magical. BUT YOU MUST ONLY MIX THE TWO IMMEDIATELY BEFORE SERVING. Afterwards, the "thirsty" meringue will absorb any available liquid and turn "gummy". Option: sweeten with some liquid honey instead of sugar, plus a dash of fine sea salt and some cinnamon for hint of flavor.
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