Meringue Cake with Whipped Cream and Raspberries

4.9
(12)

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

1
Servings:
10
Yield:
10 servings

Ingredients

  • 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

Recommended:

  • NOTE: You will need parchment paper for this recipe.

Directions

  1. The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.

  2. 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.

  3. Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

283 Calories
18g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 283
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 65mg 22%
Sodium 41mg 2%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Total Sugars 25g
Protein 3g
Vitamin C 8mg 41%
Calcium 39mg 3%
Iron 0mg 1%
Potassium 131mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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