Mini Swedish Midsummer Meringue Cakes
Prep time
Cook time
Total time
These Mini Swedish Midsummer Meringue Cakes are perfect for everything from summer celebrations to afternoon coffee with friends. Delicious with summer ripe strawberries, but any berry works well. Serve them single layer or make a cake stack.
Recipe type: dessert
Cuisine: Swedish, Scandinavian
Serves: 6-12
  • CAKE layer
  • ⅓ cup sugar
  • 4 tablespoons softened butter
  • 2 egg yolks (save whites for meringue)
  • ¼ cup + 2 tablespoons almond flour or meal
  • ¼ cup GF oat flour (or use GF all-purpose flour)
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • MERINGUE layer
  • 2 egg whites
  • ⅓ cup sugar
  • ¼ cup slivered almonds (optional)
  • ½ cup heavy or whipping cream
  • FRUIT layer
  • ½ quart strawberries, sliced
  • cacao nibs or shaved dark chocolate
  1. Preheat oven to 300 degrees F.
  2. Line a baking sheet with parchment paper or a reusable baking mat.
  3. In a mixing bowl, beat sugar and butter with an electric whisk. Add egg yolks, 1 at a time.
  4. In a small bowl, combine flours and baking powder. Stir into the sugar-butter-egg mixture. Mix in the vanilla and milk.
  5. In another bowl, beat the egg whites and half the sugar with an electric whisk until stiff peaks start to form. Stir in the rest of the sugar.
  6. Using a small ice cream scooper or a spoon, scoop out cookie dough balls and place onto the parchment paper. Flatten with your palm and then top each one with a scoop of meringue. Spread the meringue to almost the edge of the cookie. Sprinkle with slivered almonds if desired and bake for about 20 minutes or until cookie and meringue are set.
  7. Meanwhile, pour whipping cream into a bowl and beat with a whisk until starting to hold its shape.
  8. Top each meringue cookie with whipped cream and strawberries. Make a double layer cake if you wish. Sprinkle the top with cacoa nibs or shaved dark chocolate.
Recipe by Hälsa Nutrition at