Meringue Cake with Whipped Cream and Raspberries Recipes
Ingredients
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1 cup confectioners' sugar
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1/2 cup granulated sugar, plus
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1 tablespoon granulated sugar
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1 tablespoon cornstarch
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4 large egg whites, at room temperature
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1/2 teaspoon cream of tartar
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2 cups heavy cream
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1 teaspoon vanilla extract
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1 pint fresh raspberries
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NOTE: You will need parchment paper for this recipe.
Directions
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The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
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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.
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Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
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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.
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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.
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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.
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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.
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