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.
Heather @girlichef
I always gravitate towards meringues...I don't what it is...they're just so pretty and airy. And yours is definitely pulling me its way. Lovely!
Scarlet
Se me hizo agua la boca! yummmm... I'm definitely trying this recipe. I love merengon. Its being so long since the last time I had one! Thank you!
Tatiana-QueCocinar
Me recuerda en las carreteras cerca de Bogota, que uno para a comer mazorca y un merengon de fresa o guanabana. uuuuhhhhmmm.... Que delicia y que viejos recuerdos... Gracias por traerlos a mi mente,
Silvia
Merengon de Renault 4!! El merengon tambien a mi me trae recuerdos de infancia! Asados en el norte y despues el merengon (o ir a Alpina....me acuerdo de unas fresas con crema increibles....la crema era de una densidad impresionante).
Belinda @zomppa
Is this Sunday dessert?? I'm in!!
Kim
Gorgeous! I'd love a bite of this right now 🙂
Anonymous
Can you replace the heavy cream with something else for lactose intolerant people?
Conny Nichols
No hay domingo en Bogotá en el las calles se llenen de vehículos privados con gente vendiendo merengón casero. Esuna tradición deliciosa. Tambien los he comidomcon kiwi, mzcla de frutas y todos son deliciosos.
Carol @ Always Thyme to Cook
Love this! I can just imagine the delicious crunch of the meringue and the sweet berries and cream. Fantastic dessert!
grace
what a lovely treat, erica! fluffy, light, and fantastic, plus those strawberries look perfectly ripe. 🙂
Joanne
I love how you added strawberries in-between the meringue layers! Delicious.
Norma-Platanos, Mangoes and Me!
When you mentuoned guanabanas my mouth watered. I have not tasted that fruit in so very long. I once in a while buy the juice bu Goya. Dame un merengon y estoy contenta...todo muy lindo...
Leticia
This was amazing. I made it with mixed berries and I could not stop eating it. Delicious.
Erica
Thank you everyone for all your nice comments!
Lyna
Is whipped cream and "crema de leche" the same thing? How do you buy normal heavy cream in Colombia? I'm having trouble finding it.
Erica Dinho
Lyna- Crema de leche fresca.
Lyna
Thank you! 🙂
Gloria C.
La preparamos y nos encanto, gracias por la receta.
We are loving all the good treats that bring us the sweet Colombia close to us 🙂
Anonymous
cool
Randy Le
Does 11/2 mean 1 1/2 ?
Erica Dinho
Yes.
Nubia Gagne
Simplemente delicioso me encanta!!.nu
Angela
This is an absolutely divine dessert. Could you please give instructions on how to do it with guanabana? I can find it frozen in San Diego. Thank you very much I’m advance <3
Mimi
¿De verdad el merengue necesita DOS HORAS en el horno a la máxima temperatura (250 grados?). Me daría la impresión de que en mucho menos tiempo y con ese nivel de calor el merengue se chamuscaría y saldría hecho carbón del horno. ¿Podría aclararme esta inquietud? Mil gracias.
Anonymous
Nope. That’s right. I made it