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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Meringata (Cream-filled Meringue Gateaux)

Difficulty 3/5 Ingredients 7 Steps 14

Meringata (literally "meringued") refers to any type of cake or dessert with a meringue topping or meringue mixed into it such as meringata di limone (lemon meringue pie) or meringata di panna (meringue cream gateaux, pie, or other dessert). The name covers many entirely different confections, one of which is similar to pavlova, an Australian/New Zealand meringue cake consisting of wheels of meringue layered with…

Ingredients

Meringues

  • 8 oz (1 cup / 400 g) egg whites
  • 16 oz (2 cups / 800 g) superfine sugar

Filling

  • 1 cup crème pâtissière
  • 2 ea. (75 g) egg whites
  • 5 oz (150 g) sugar
  • 3 Tbsp (50 ml) water
  • 2 cups heavy cream

Steps

Meringue

  1. Whisk egg whites and sugar in bowl over simmering water until 120°F (50°C).
  2. Remove from heat. Whip until meringue is cool and stiff.
  3. Line baking sheet with parchment. Draw two 10-inch circles.
  4. Pipe a spiral with pastry bag from centre outwards to form a disc about ½ inch thick.
  5. Repeat with other circle.
  6. Pipe 20 small meringues with star tip from remaining meringue.
  7. Bake 2–2½ hours at 200–225°F (110°C) until crisp but not brown. For whiter meringue, bake at 180°F (80°C) overnight.

Filling

  1. Make 1 cup crème pâtissière with leftover egg yolks. Chill well.
  2. Make Italian meringue with egg whites, sugar and water. Refrigerate until thoroughly cool.
  3. Whip cream to medium peaks. Fold in 1 cup cold pastry cream and Italian meringue. Refrigerate until assembly.
  1. Spread half the filling on one meringue disc.
  2. Place second disc on top. Cover with remaining filling.
  3. Arrange small meringues in concentric circles on top.
  4. Refrigerate 2 hours before serving.

Source. Adapted from “Cookbook:Meringata (Cream-filled Meringue Gateaux)” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.