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Meringue Cake with Whipped Cream and Raspberries

By: USA WEEKEND columnist Pam Anderson  
"Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!"

Rating: This weblink has been rated 7 times with an average star rating of 5.0 Read Reviews (6)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 cup confectioners' sugar
  • 1/2 cup granulated sugar, plus
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 pint fresh raspberries
  • NOTE: You will need parchment paper for this recipe.

Directions

  1. The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
  2. 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.
  3. Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Footnotes

  • This recipe was originally featured in the USA WEEKEND article A Spring Feast on April 4, 2004.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 283 | Total Fat: 17.8g | Cholesterol: 65mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2004 by LYDIAZEUS 
This was the hit of the desserts at last year's Christmas dinner. I am back to reprint this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2005 by chellebelle 
I used strawberries instead of rasberries because I remember having something similar as a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2005 by CookieGal 
i have made this desert using a similar recipe from one of my mothers old cookbooks. Its... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by Morgan 
I made this 2 days ago and served it today at our Christmas dinner and it was a HIT! I think... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2007 by kira 
I made this recipe and it went over beautifully! Added a few drops of red food colouring to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by schrogin Supporting Member (Click to learn more about Supporting Membership)
This has become our Mother's Day special Dessert. It is delicious, light and fresh and easy... MORE

 
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