The meringue cake, an excellent and easy semifreddo dessert, is very delicious and doesn’t pose great challenges in preparation. We just need to be careful during the baking of the meringues. It’s a dessert that everyone loves; I prefer it over sponge cake types or similar things. The meringue melts in your mouth, it’s just the right sweetness, and you can customize it with chocolate chips, fresh seasonal fruit, or enjoy it as is.
A dessert I prepare every year for my birthday, the meringue cake gives me great satisfaction because it pleases everyone with few and simple ingredients and very little time besides baking the meringues which, if you prefer, you can buy ready-made from the pastry shop to significantly shorten the preparation time.
Below, I leave you some other fancy cake ideas to prepare, and then right after the photo, let’s discover how to make the meringue cake!
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Meringue Cake Ingredients
- 6 Egg whites
- 180 g granulated sugar
- 180 g Powdered sugar
- 14 oz Fresh liquid cream
- 60 g Powdered sugar
Meringue Cake Preparation
To prepare the meringue cake, start with the meringues. If you have a stand mixer, use it. Otherwise, any electric mixer will do.
Put 80 grams of granulated sugar together with the egg whites and beat at maximum speed in the stand mixer for 2 minutes or with an electric mixer for up to 8 minutes.Then add the remaining granulated sugar while continuing to beat at high speed and whip the egg whites to stiff peaks.
When they are well beaten, add the powdered sugar and mix at low speed to incorporate, leaving a few tablespoons of powdered sugar aside.Preheat the oven to 250°F, and while it reaches temperature, put the freshly prepared meringue in a piping bag.
On a sheet of parchment paper, draw two circles with a diameter of 7 inches, and starting from the center, fill the design with the meringue, making tight circles so that there are no empty spaces.The meringue discs should be at least 0.8 inches high. With the remaining meringue, make small meringues or peaks, which you will use to decorate the cake.
Lower the oven temperature to 212°F and bake the meringue for 2 hours, keeping an eye on your oven’s cooking level.
For the last 15 or 20 minutes, slightly open the oven door by placing a small ball of aluminum foil between the door and the oven to allow steam to escape.After the cooking time, turn off the oven, open the door, and let the meringues cool in the open oven for at least 12 hours (I made them in the evening and left them inside all night).
To prepare the filling, whip the fresh liquid cream with the powdered sugar to stiff peaks, and once well whipped, place it in the refrigerator until ready to use.
To assemble the meringue cake, place the first meringue disc inside an openable metal ring, fill with the whipped cream leveling the surface.
Cover with the second meringue disc and place in the freezer for 3 or 4 hours.When the meringue cake is solid, remove it from the freezer, remove the openable ring, and sprinkle the entire surface with whipped cream.
Crush the small meringues and sprinkle all around the meringue cake, leaving a few small meringues to decorate on top of the meringue cake, also making whipped cream peaks and…
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How to Store the Meringue Cake
The meringue cake should be stored in the freezer and taken out 30 minutes before serving. You can enrich the meringue cake with fresh strawberries, canned fruit, chocolate shavings, or enjoy it in its pure form as it is.
