How to Make Meringue Cake with Whipped Cream and Raspberries - A Step-by-Step Guide

There's something truly magical about a delicate meringue cake. Its airy and crisp texture, combined with the lightness of whipped cream and the sweetness of fresh raspberries, creates a dessert that is both elegant and indulgent. Whether you're looking to impress your guests at a dinner party or simply want to treat yourself to a decadent treat, this Meringue Cake with Whipped Cream and Raspberries is sure to delight your taste buds and leave you craving for more.

This exquisite dess...

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

Information

  • Servings: 10
  • Yield: 10 servings

  • 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

    283 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 65mg
    • Sodium: 41mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 2g
    • Total Sugars: 25g
    • Protein: 3g
    • Vitamin C: 8mg
    • Calcium: 39mg
    • Iron: 0mg
    • Potassium: 131mg