Meringue cake
Published on 22 April 2015
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
Meringues (French Meringue blog recipe)
1 litre fresh whipping cream
3 tablespoons sugar
Strawberries to garnish
Chocolate shavings
With leftover whites, I make assorted meringues to create quick, delicious, impressive desserts when needed.
I store in airtight glass jars to retain crispness.
I line a tin with parchment. and crumble meringues into a firm bottom layer.
I add three tablespoons icing sugar.to well-chilled cream.
I whip softly.
I pour into a piping bag. 
I cover meringue with a generous cream layer.
I add another crumbled meringue layer.
More cream., reserving some for final decoration. 
Decorate as desired: I put meringue centrally and smaller meringues around, alternating with cream swirls.
I freeze a couple of hours, then garnish with reserved cream and halved strawberries before serving.and chocolate shavings. I avoid freezing strawberries, which become soft.
Fresh, indulgent and quick with prepared meringues, sure to impress!
This serves 8; I used a 24 cm springform tin.
Meringues (French Meringue blog recipe)
1 litre fresh whipping cream
3 tablespoons sugar
Strawberries to garnish
Chocolate shavings
With leftover whites, I make assorted meringues to create quick, delicious, impressive desserts when needed.
I store in airtight glass jars to retain crispness.
I line a tin with parchment. and crumble meringues into a firm bottom layer.
I add three tablespoons icing sugar.to well-chilled cream.
I whip softly.
I pour into a piping bag. 
I cover meringue with a generous cream layer.
I add another crumbled meringue layer.
More cream., reserving some for final decoration. 
Decorate as desired: I put meringue centrally and smaller meringues around, alternating with cream swirls.
I freeze a couple of hours, then garnish with reserved cream and halved strawberries before serving.and chocolate shavings. I avoid freezing strawberries, which become soft.
Fresh, indulgent and quick with prepared meringues, sure to impress!
This serves 8; I used a 24 cm springform tin.
Original source: https://incucinaconlilly.com/2015/04/22/meringata/
Reserved advertising space · no adverts are active