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Brown Sugar Meringues with Gooseberry Compote & Cream Recipe

Brown Sugar Meringues with Gooseberry Compote & Cream Recipe

Photos of Brown Sugar Meringues with Gooseberry Compote & Cream Recipe

How To Make Brown Sugar Meringues with Gooseberry Compote & Cream

What better way is there to cool down from the summer heat than by indulging in a refreshing sweet treat? The best part is, you don’t have to look any further because you can easily achieve this yourself. Take the best seasonal ingredients and the best summer dessert recipes, and you’ll be well on your way to making a satisfying treat for yourself and the people around you. Explore this collection for a handful of cherry-picked dishes to try.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour and 20 minutes



  • 4 large egg whites
  • 1 cup brown sugar
  • 1/4 teaspoon cream of tartar
  • 1 cup gooseberries
  • 1/4 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

  2. In a clean mixing bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.

  3. Gradually add the brown sugar, a spoonful at a time, while continuing to beat the egg whites. Beat until stiff peaks form and the mixture is glossy.

  4. Spoon the meringue mixture onto the prepared baking sheet, forming 4 equal-sized mounds. Use the back of a spoon to create a small well in the center of each mound.

  5. Bake the meringues for 1 hour, or until they are crisp and dry. Turn off the oven, but leave the meringues in the oven for an additional 30 minutes to cool completely.

  6. Meanwhile, in a small saucepan, combine the gooseberries and sugar. Cook over medium heat, stirring occasionally, until the berries burst and a compote-like consistency is reached. Remove from heat and let cool.

  7. In a separate mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form.

  8. To serve, place a meringue on each plate. Fill the well in each meringue with gooseberry compote and top with a dollop of whipped cream.


  • Calories : 320kcal
  • Total Fat : 18g
  • Saturated Fat : 11g
  • Cholesterol : 60mg
  • Sodium : 20mg
  • Total Carbohydrates : 37g
  • Dietary Fiber : 1g
  • Sugar : 29g
  • Protein : 3g
Have you tried making these delectable Brown Sugar Meringues with Gooseberry Compote & Cream? Share your experience and discuss the recipe with fellow bakers in the Baking and Desserts forum!

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