Frozen Meringue Cake

Name: Frozen Meringue Cake
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters balsamic vinegar; 0 teaspoons cream of tartar; 4 larges egg whites, at room temperature; 473 milliliters heavy whipping cream; 3 Tbsps maple syrup; 2 Tbsps powdered sugar; 118 milliliters fresh raspberries, for garnish, optional; 170 grams 1/2 cups fresh raspberries; 1 pinch Pinch fine sea salt; 177 milliliters superfine bakers sugar; 0 teaspoons pure vanilla extract; 1 teaspoons pure vanilla extract

Frozen Meringue Cake might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 8. One portion of this dish contains roughly 4g of protein, 22g of fat, and a total of 369 calories. Head to the store and pick up sea salt, raspberries, superfine baker's sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 8 hours.

Instructions

Watch how to make this recipe.

Special equipment: One piping bag fitted with a plain 1/2-inch tip

Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract.

Ingredients you will need

Cream Of Tartar

Superfine Sugar

Vanilla Extract

Egg Whites

Salt

Equipment you will use

Stand Mixer

Whisk

Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide.

Equipment you will use

Baking Sheet

Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

Equipment you will use

Oven

For the cream: Beat the cream on high speed until thick using an electric hand mixer.

Ingredients you will need

Cream

Equipment you will use

Hand Mixer

Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks.

Ingredients you will need

Vanilla Extract

Powdered Sugar

Cream

Add the raspberries and beat until incorporated into the cream.

Ingredients you will need

Raspberries

Cream

Spread one-third of the cream over each meringue circle.

Ingredients you will need

Spread

Cream

Place 1 circle on top of the other to create 2 layers.

Spread the remaining cream on the sides of the cake.

Ingredients you will need

Spread

Cream

Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.

Ingredients you will need

Raspberries

Mix the raspberries, vinegar and maple syrup in a small saucepan. Lightly mash the raspberries using a fork. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook until thick, 25 to 30 minutes. Strain the mixture through a fine sieve and allow to cool.

Ingredients you will need

Maple Syrup