Fresh Strawberry Meringue Cake

Name: Fresh Strawberry Meringue Cake
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps cornstarch; 1 teaspoons cream of tartar; 7 egg whites, at room temperature; 454 grams mascarpone cheese; 237 milliliters chopped pecans; 0 teaspoons salt; 1 liters sliced fresh strawberries; 12 servings Halved fresh strawberries; 473 milliliters sugar, divided; 2 teaspoons vanilla extract; 710 milliliters whipping cream; 12 servings Masking tape

This recipe makes 12 servings with 641 calories, 8g of protein, and 46g of fat each. If $2.75 per serving falls in your budget, Fresh Strawberry Meringue Cake might be a tremendous gluten free and vegetarian recipe to try. Mother's Day will be even more special with this recipe. Head to the store and pick up strawberries, cream of tartar, masking tape, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

Ingredients you will need

Pecans

Equipment you will use

Oven

Frying Pan

Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 25

Equipment you will use

Oven

Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.

Equipment you will use

Baking Paper

Baking Sheet

Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.

Ingredients you will need

Corn Starch

Pecans

Sugar

Salt

Equipment you will use

Food Processor

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat).

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Hand Mixer

Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.

Ingredients you will need

Egg Whites

Pecans

Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.

Ingredients you will need

Egg Whites

Equipment you will use

Baking Paper

Bake at 250 for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.

Equipment you will use

Baking Sheet

Oven

Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.

Ingredients you will need

Mascarpone

Vanilla

Equipment you will use

Bowl

Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.

Ingredients you will need

Cream

Whipped Cream

Mascarpone

Sugar

Carefully remove 1 meringue from parchment paper; place on a serving plate.

Equipment you will use

Baking Paper

Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries.

Ingredients you will need

Strawberries