If you asked me which dessert I could never give up, I would have no doubts: the Classic Meringue Cake. For me, it’s not just a dessert, but my birthday cake, the one I choose every year to celebrate and that always brings a smile with the first bite.
Imagine the perfect contrast between the light crispiness of the homemade meringue and the enveloping softness of whipped cream: a simple but absolutely irresistible combination.
Many think that making it at home is complicated, but I assure you that with the right timing and a few little tricks, you’ll achieve a bakery-worthy result.
In this post, I have gathered all my secrets for impeccable success, from the slow cooking of the meringue to the final assembly.
Whether for a special occasion or just to treat yourself, follow my step-by-step guide and let yourself be won over by its sweetness. Are you ready to prepare it with me?
See you soon with the next recipe, Ana Amalia!
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Meringue Cake Ingredients
- 6 egg whites
- 1 cup oz granulated sugar
- 1 1/2 cups oz powdered sugar
- 1 2/3 cups oz fresh liquid cream
- 1/2 cup oz powdered sugar
Tools
- 1 Stand Mixer
- 1 Ring 18 cm removable
- 2 Bowls
Meringue Cake Preparation
To achieve a glossy and stable meringue, carefully follow the order in which sugars are added.
. Start by pouring the egg whites into the stand mixer (or a bowl if using an electric whisk) along with 1/3 cup of granulated sugar.
. Whip at maximum speed: it will take about 2 minutes with the stand mixer or up to 8 minutes with the electric whisk.
. Gradually add the remaining granulated sugar while continuing to whip until the mixture is glossy and very stiff.
. Finally, incorporate the powdered sugar (reserving a couple of tablespoons) mixing at low speed to avoid deflating the mixture.
. Preheat the static oven to 250°F. In the meantime, transfer the meringue to a piping bag.
. On a sheet of parchment paper, draw two circles of 7 inches in diameter. Starting from the center, create spiral discs with the meringue, ensuring no empty spaces and maintaining a height of about 0.8 inches.
. With the remaining meringue, create small meringues or spikes on the tray: they will be perfect for the final decoration.
. Bake and immediately lower the temperature to 210°F. Let dry for 2 hours.
. The final touch: During the last 20 minutes, insert a ball of aluminum foil between the door and the oven to allow moisture to escape.
. Turn off the oven and let the meringues rest inside with the door ajar for at least 12 hours (it’s ideal to prepare them in the evening for the next morning).Once the bases are perfectly dry and cold, you can proceed with the heart of the dessert.
. Prepare the cream: Whip the fresh liquid cream with the reserved powdered sugar until very firm. Store it in the refrigerator until ready to use.
. Assemble the cake: Place the first meringue disc inside a removable metal ring. Fill with a generous layer of whipped cream, leveling well with a spatula.
. Rest: Cover with the second meringue disc and place in the freezer for 3 or 4 hours to solidify the structure.
. Remove the cake from the freezer and carefully remove the metal ring.
. Cover the edges and surface with a thin layer of whipped cream.. Coarsely crumble the small meringues and use them to cover the sides of the cake.
. Finish the top with dollops of cream and the remaining whole meringues for an elegant and artisanal look.
Tips for Perfect Success
To achieve an impeccable meringue, pay attention to a few small details:
Clean tools: Ensure the bowl and whisk are perfectly clean and grease-free, otherwise the egg whites won’t whip properly.
Egg white temperature: Use room temperature egg whites; they incorporate air much more easily than cold ones from the fridge.
The secret against moisture: If you want the meringue to stay crisp longer in contact with the cream, you can brush the inside surface of the discs with melted cocoa butter or melted white chocolate before filling. This will create an “insulating effect”.
How to Store the Meringue Cake
The meringue cake is sensitive to moisture, so it must be handled with care:
In the freezer: The best way to store it is in the freezer. Thanks to the structure of the meringue and the cream, the cake never freezes completely and can be served almost immediately. It keeps well for 10-15 days in an airtight container or under a cake cover.
In the refrigerator: If you prefer a softer texture, you can keep it in the fridge, but consume it within 24 hours. Beyond this time, the meringue will start to absorb the moisture from the cream, losing its characteristic crispness.
Serving tip: Remove the cake from the freezer about 10-15 minutes before serving, so that the cream reaches the ideal creaminess.
Delicious Variations
You can customize your meringue cake starting from the basic recipe:
Chocolate Meringue: Add dark chocolate chips or coarsely chopped chocolate inside the whipped cream during assembly.
Berry Meringue: Alternate the layer of cream with fresh raspberries or blueberries. The acidity of the fruits perfectly balances the sweetness of the meringue.
Caramel Meringue: Drizzle salted caramel over the first layer of cream before closing with the second meringue disc for a surprising contrast of flavors.
Classic Meringue Cake, Other Recipes
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FAQ (Questions and Answers) for the Meringue Cake
Why did my meringues turn yellow or dark?
If the meringue darkens, it means the oven temperature was too high or the thermostat is not accurate. The meringue should not cook, but “dry.” If you notice it coloring too quickly, lower the oven to 175-195°F and slightly extend the cooking time.
Can I prepare the meringue discs well in advance?
Absolutely yes! Meringues, if well dried, keep perfectly for 1-2 weeks. The important thing is to store them in an airtight container or a tin box and keep them in a cool, dry place away from the kitchen’s humidity.
What can I do if the cream doesn’t whip well?
For perfect whipped cream, both the cream and the bowl (and whisk) should be very cold from the fridge. If the cream is plant-based, it whips more easily, but for an authentic flavor, I always recommend fresh liquid cream, making sure not to overwork it to prevent it from turning into butter.
Why does the meringue crumble when I cut the cake?
It’s entirely normal, part of the charm of this dessert! However, for a cleaner cut, use a smooth blade knife (not serrated) and slightly heat the blade under hot water, drying it well before slicing.
Can I use pasteurized egg whites in the carton?
Yes, you can use them, but keep in mind that fresh egg whites tend to have a more stable structure and whip with more volume. If you use pasteurized ones, make sure they are at room temperature and add a pinch of cream of tartar to help stabilize them.
