Meringue Cake with Whipped Cream and Raspberries

Name: Meringue Cake with Whipped Cream and Raspberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters confectioners sugar; 1 Tbsp cornstarch; 1 teaspoons cream of tartar; 4 larges egg whites, at room temperature; 118 milliliters granulated sugar, plus; 473 milliliters heavy cream; 1 pint fresh raspberries; 10 servings NOTE: You will need parchment paper for this recipe; 1 teaspoon vanilla extract

Meringue Cake with Whipped Cream and Raspberries might be a good recipe to expand your dessert recipe box. This recipe makes 10 servings with 288 calories, 3g of protein, and 18g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of note: you will need parchment paper, egg whites, raspberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Frying Pan

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

Ingredients you will need

Sugar

Corn Starch

Equipment you will use

Whisk

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.

Ingredients you will need

Marshmallow Cream

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Mounds Bar

Water

Equipment you will use

Offset Spatula

Spatula

Set meringues in oven, close door and turn oven off (but leave oven light on).

Equipment you will use

Oven

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.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Wire Rack

Aluminum Foil

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.

Ingredients you will need

Vanilla

Cream

Sugar

Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

Ingredients you will need

Berries