Light, Crispy Concorde Pear Meringue Cake

White Concorde Meringue Cake is an elegant, airy dessert made from crisp meringue layers, light whipped cream, and a bounty of fresh berries. The meringue provides a delicate crunch that melts into the cream, while the bright, juicy berries add color and balance the sweetness. The finished cake is decorated with broken meringue shards for a bakery-style appearance — impressive to serve yet wonderfully light on the palate.

Sliced layered meringue cake filled with mixed berries and cream.

After the success of my Chocolate Concorde Cake at a recent gathering, I experimented with a white version — the light counterpart to the chocolate one. Although the method and ingredients are similar, the result is noticeably different: this version bakes up extra crisp, substantially lighter, and the flavor centers on the fresh berries and cream.

Key Ingredients and Why They Matter

You may have made meringue many times, but a few ingredient details matter a lot for this cake. During recipe testing I learned to respect these components:

Cornstarch. It stabilizes the meringue during whipping and helps preserve its crisp texture as the cake rests. Without enough cornstarch the meringue can absorb moisture from the filling and lose height and crunch.
Fresh berries. Fresh fruit provides the ideal texture and juiciness — they contrast with the crisp meringue and creamy filling. Frozen berries tend to release too much liquid and are less suitable for this assembly.
Lemon juice. A splash of lemon brightens the flavor and helps the berries stay plump while balancing the overall sweetness of the dessert.
Egg whites. Use large egg whites (about 30 g each on average). If you end up with extra yolks, save them for another recipe such as an enriched bread or custard.

Alternative Filling Ideas

When suggesting filling alternatives I mean alternatives to the berries — the cream acts as the structural “glue” and should remain.

Lemon curd. Use by itself for a tangy layer or combine it with fresh berries for extra brightness.
Apple compote. A great fall variation; choose tart apples so the filling doesn’t become overly sweet.
Fresh cherries. Pit and halve them, and treat them the same way you would the berries.
Other ideas. If you have a filling idea not listed here, experiment — and if you want feedback, leave a comment on the original recipe post so we can brainstorm together.

Baking Tips — Read Before You Start

Below are step-by-step photos for reference. Read these notes first: they collect the lessons learned during testing and will help you avoid common pitfalls.

Stay organized. Count and separate your eggs before you begin. It’s far easier to work with the exact number you need than to scramble mid-recipe.
Separate eggs while cold. Cold yolks are firmer and less likely to break when separating. I like using one bowl for yolks, one bowl for testing 1–2 whites at a time, and the mixer bowl for the confirmed whites.
Use a stand mixer if possible. This recipe requires a lot of whipping power. If your mixer is small, you may need to work in two batches.
When assembling, avoid pressing down on the meringue layers — they will crack. Gaps can be filled when you frost the cake.
Perfection isn’t required. A slightly imperfect assembly with broken meringue pieces gives this cake character and helps everything hold together.
Chill time matters. The cream needs time to set and the meringue benefits from softening slightly so slices hold their shape.
Slice with a serrated knife at a slight angle and lift the knife as you cut, as you would with bread, to keep slices intact.
Timing. Bake the meringue first. Prepare the berries and then whip the cream immediately before assembly. Check the recipe notes for make-ahead and storage guidance.

Step 1: Make the Meringue

Egg rack next to a bowl with egg yolks, and a bowl with egg whites. — Prep: separate the eggs while they are cold.

A food processor bowl with sugar and cornstarch. — Prep: separate the eggs while they are cold.

Step 2 & 3: Prepare the Filling and Assemble

A bowl with mixed berries and a spoon. — Toss berries with lemon juice and sugar to macerate.

A hand spreading cream over a meringue disk. — Toss berries with lemon juice and sugar to macerate.

Size Options

I used an 8-inch pan to trace the rounds and then shaped the meringue with an offset spatula. You can use a 9-inch pan and spread the meringue a little thinner if you prefer a shorter cake. A shorter cake is often easier to frost.

Recommendation: This cake is light and delicate, so serve generous, substantial slices rather than very thin pieces to avoid breakage.

White Concorde Meringue Cake

Crisp meringue layers filled with airy whipped cream and fresh berries — a light, elegant dessert with a satisfying balance of textures and flavors.

Prep Time
30 mins

Cook Time
3 hrs

Servings
8 slices

Author
Dikla Levy Frances

Ingredients

Meringue Cake

2 1/2 Cups (500 g) sugar
1/4 Cup (30 g) cornstarch
10 large egg whites (about 300 g)
1/2 teaspoon salt

Filling

4 Cups mixed fresh berries
2 Tablespoons lemon juice (about half a lemon)
3 Tablespoons sugar (about 37 g)
2 1/2 Cups (600 ml) heavy cream
1/2 Cup (60 g) powdered sugar

Instructions

Make the Meringue

Preheat the oven to 215°F and line two large baking sheets with parchment paper. Mark three 8-inch circles on the paper (two on one sheet and one on the other) and then flip the paper so the pencil marks are underneath.
Combine the sugar (500 g), cornstarch (30 g), and salt (1/2 teaspoon) in a food processor or by whisking until well mixed.
Whip the cold egg whites until they begin to foam.
With the mixer on high, add the sugar mixture gradually, about 1/4 cup at a time.
Continue whipping until the meringue is thick, glossy, and stable — typically 7–10 minutes depending on your mixer.
Spoon roughly one-quarter of the meringue into the center of each marked circle, then use an offset spatula to spread it into an even 8-inch round.
Fill a piping bag with the remaining meringue and pipe it into 8–10 inch logs to be broken later into decorative shards.
Bake for 3 hours, rotating the pans so their positions change every hour to ensure even drying.
Remove from the oven and allow the meringues to cool completely on the sheets.

Make the Filling

Wash the berries and drain thoroughly; place them in a large bowl.
If using strawberries, cut them to match the size of other berries so the texture is uniform. Toss the berries with the lemon juice and the 3 tablespoons of sugar, then let them sit for about 30 minutes to macerate.
Whip the heavy cream with the powdered sugar, starting on low and increasing speed, until thick and stable.

Assemble

Fill a large piping bag with most of the whipped cream. Keep a little aside for the final frosting and decoration.
Place one meringue disk on a serving plate. Spread about 1/2 cup of cream evenly over the disk.
Pipe a cream border around the edge to hold the berries in place.
Spoon a layer of the macerated berries into the center, trying to limit how much liquid reaches the meringue edge.
Top with a second disk and repeat the cream and berry layers. Finish with the final disk.
Use the remaining whipped cream to frost the top and sides of the cake, filling any gaps between layers.
Break the meringue logs into irregular pieces and press them into the sides and top of the cake for a rustic, decorative finish.
Refrigerate the assembled cake for 6–8 hours to set before slicing and serving.

Notes

Make-ahead and storage:

Once assembled, the cake keeps well in the refrigerator for up to three days because of the cream. For best texture, serve within this window.

You can bake the meringue 1–2 days in advance and store it at room temperature in a dry place; avoid humid conditions or the meringue will begin to soften.