Meringue Crisp Layer Cake Recipes

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MERINGUE CRISP LAYER CAKE



Meringue crisp layer cake image

A spectacular dinner party dessert to wow your guests!

Provided by freyacm

Time 1h20m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 160C / 140C fan / Gas Mark 3. Line 2 x 9 inch loose bottomed cake tins with non-stick baking parchment.
  • Whisk egg whites, using an electric hand whisk until stiff peaks form. Gradually whisk in the caster sugar, a tbsp at a time, until glossy and thick peaks are left, when the whisks are lifted out.
  • Scatter Jordans Chocolate Country Crisp evenly over the base of the two tins, then divide the meringue mixture between the two, smoothing with a spoon. Bake for one hour until crisp. Remove from the oven and leave to cool in the tins.
  • Meanwhile whip the cream and icing sugar together until thickened. Stir in half of the passionfruit juice. Chill until ready to assemble.
  • To serve, place one meringue layer on a serving plate, held on with a blob of cream underneath. Spoon over the flavoured cream. Add second meringue layer and spoon over the papaya, kiwi and raspberries. Drizzle with remaining passionfruit juice.

CRISPY BAKED MERINGUES



Crispy Baked Meringues image

I saw this recipe on a recent episode of "French Food at Home" on Food Network Canada. These meringues are crispy on the outside and fluffy in the middle. Note that I've reduced the amount of icing sugar as the original version is just a little too sweet.

Provided by Paradawks

Categories     Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites
1 pinch salt
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2/3 cup sugar
1/3 cup icing sugar
1 tablespoon cornstarch

Steps:

  • Whip the egg whites and salt into peaks.
  • Add the vanilla, and continue beating until the mixture forms stiff peaks.
  • In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
  • Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
  • Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
  • Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
  • Remove from the oven. Cool on the trays. Store in an air-tight container.

Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 62.6, Carbohydrate 30.4, Sugar 29, Protein 2.4

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