Never Ending Meringue Tranche (1.6 metres / 5.2 ft)

Name: Never Ending Meringue Tranche (1.6 metres / 5.2 ft)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 16 - 20 people
Ingredients: 180 ml / 6 oz egg; 300 g / 10 oz caster sugar; 600 ml / 20 oz heavy whipping cream; 1 tsp vanilla extract; 3 tbsp caster sugar; 2 Mango; 500 g / 1 lb strawberries; 450 g / 15 oz raspberry; 450 g / 15 oz Blueberry; icing sugar; mint

User Reviews

5

52 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings
16 - 20 people
Calories
201 kcal
Course
Dessert, Baked Goods
Cuisine
American, Canadian, gluten-free

Never Ending Meringue Tranche (1.6 metres / 5.2 ft)

Kai Walton

Report

This recipe details a very long meringue tart topped with whipped cream, vanilla, mango, strawberries, raspberries, and blueberries. The meringue is made by whipping egg whites and sugar into a glossy mixture, piped into large rectangular shapes and baked at low heat. Once cooled, it's topped with lightly sweetened vanilla cream and fresh fruit, creating a large dessert with a crisp exterior and soft center.

Description

The Never Ending Meringue Tranche features a substantial meringue base crafted from carefully measured egg whites and caster sugar whipped to a glossy glossiness without sugar grit. The meringue is piped into long rectangles and baked at low temperature to achieve a delicate crisp outer shell with a tender interior. The accompanying topping includes heavy cream whipped with vanilla and sugar to a soft peak consistency, spread atop the cooled meringue.

The fresh fruit topping—a mix of mango, strawberries, raspberries, and blueberries—adds bright color and juicy contrast to the sweet cream and crisp meringue. The assembly before serving preserves the texture balance, as the meringue softens when combined with cream and fruit over time. This dessert serves as a centerpiece for large gatherings, given its impressive length and volume.

For storage, the meringue base keeps well in airtight containers or a turned-off oven for multiple days, with shorter recommended times in hot weather. Alternatives like yoghurt or custard may replace cream to vary the flavor and texture. Transporting and assembling the large tart requires planning with appropriate surfaces or trays.

Share:

I Made This!

4 people made this

Print

150 people printed this

Save this

21 people saved this

Ingredients

Servings

Meringue:

180 ml / 6 oz egg 5 to 6 eggs (Note 1, white
300 g / 10 oz caster sugar (superfine sugar)

Toppings:

600 ml / 20 oz heavy whipping cream
1 tsp vanilla extract
3 tbsp caster sugar (superfine sugar)
2 Mango large
500 g / 1 lb strawberries (2 punnets)
450 g / 15 oz raspberry mix and match, 3 Aus punnets in total together
450 g / 15 oz Blueberry mix and match, 3 Aus punnets in total together

Optional:

icing sugar for dusting (optional, aka powdered sugar
mint chopped, fresh

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Prep:

Preheat oven to 120C/250F (standard) or 100C/210F (fan/convection).
Mark 2 rectangles 11 x 40 cm / 4.5 x 15" on a sheet of baking paper using pencil, with 2.5cm / 1" between each outline. Repeat with another sheet of paper (so 4 outlines).
Find 2 baking trays large enough so the outline fits on the tray surface when the tray is turned upside down (rim gets in way of piping).
Fit a large piping bag with a 11mm / 0.5" round nozzle. (Ziplock: Note 2)

Meringue:

Separate the egg whites while the eggs are fridge cold.
Place whites in a large clean, dry bowl. Whip until it all turns into foam and there's no liquid whites left (1 minute on speed 8 with KitchenAide).
With the beater still going, add the sugar one heaped tablespoon at a time - about 1 minute.
After the sugar is added, crank the beater up to speed 10 and whip for 1 minute. Fluff should be glossy and when you rub between fingers, there should be barely any sugar grit - a bit is ok.

Tart (video is helpful):

Spoon half the meringue into piping bag (Note 3).
Dab small amount on the corner of an upside down baking tray. Place paper on tray pencil marking side down.
Pipe filling inside the lines - don't worry if there are gaps (loads in my video). Use dessert spoon to smooth surface - the base should be about 1/2 cm thick (rises to ~7 mm cooked).
Pipe blobs along one short end (to make tart ends) and all along both long sides. Do this to both on Tray 1. Place in oven.
Repeat with remaining meringues on Tray 2, but do not pipe blobs along the short end (these will be the middle pieces). Place in oven on shelf just below Tray 1.
Use any remaining meringue to make extra small blobs (good for repairs / decoration / nibbling). Place this tray on the floor of oven.
Bake for 45 minutes, then swap the two trays (tray with blobs not a priority, leave it!).
Bake for further 30 minutes, then turn off the oven, keep door closed and leave to cool (can keep in oven even for days). Meringue should be dry and crisp, able to lift off paper.

Assembling:

Place cream, vanilla and sugar in a bowl and whip until soft peaks form.
Trim joining ends of meringues with knife so they are straight.
Dab cream on cut end and join meringues. Assemble where you plan to serve.
Spread over cream, top with fruit, dust with sugar. Serve immediately, and puff up with pride when lavished with compliments!

Notes

Measure egg whites by volume (180 ml for 5–6 eggs) to ensure consistent meringue texture.
Separate eggs carefully into individual bowls to avoid yolk contamination, which prevents whites from whipping properly.
If lacking a piping bag, use a large ziplock bag with the corner cut for easy meringue shaping.
Assemble the dessert just before serving to maintain crispness of the meringue; it softens after about 1.5 hours once topped with cream and fruit.
Store meringue in airtight containers or a turned-off oven for 3–7 days depending on temperature.
Consider using alternate toppings like yoghurt, custard, or different fruits for variation.