MERINGUE CAKE RECIPES

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MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES RECIPE ...



Meringue Cake with Whipped Cream and Raspberries Recipe ... image

Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!

Provided by Ben S.

Categories     Desserts    Specialty Dessert Recipes    Pavlova Recipes

Yield 10 servings

Number Of Ingredients 10

1 cup confectioners' sugar
½ cup granulated sugar, plus
1 tablespoon granulated sugar
1 tablespoon cornstarch
4 large egg whites, at room temperature
½ teaspoon cream of tartar
2 cups heavy cream
1 teaspoon vanilla extract
1 pint fresh raspberries
NOTE: You will need parchment paper for this recipe.

Steps:

  • The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
  • Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
  • Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
  • In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
  • Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
  • Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
  • No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

Nutrition Facts : Calories 282.9 calories, CarbohydrateContent 29.7 g, CholesterolContent 65.2 mg, FatContent 17.8 g, FiberContent 2.1 g, ProteinContent 2.7 g, SaturatedFatContent 11 g, SodiumContent 40.6 mg, SugarContent 25.2 g

GOOD MERINGUE RECIPE | ALLRECIPES



Good Meringue Recipe | Allrecipes image

Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.

Provided by sal

Categories     Desserts    Frostings and Icings

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 3

3 egg whites
¼ teaspoon cream of tartar
¾ cup white sugar

Steps:

  • In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

Nutrition Facts : Calories 78.8 calories, CarbohydrateContent 18.9 g, ProteinContent 1.4 g, SodiumContent 20.8 mg, SugarContent 18.8 g

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