For best results, ensure your egg whites are at room temperature before whipping. Don't skip the overnight drying process – it's crucial for achieving that perfect meringue crispness. Gently fold the raspberries into the whipped cream for a marbled effect, or arrange them artfully on top. Feel free to experiment with other berries or fruits, such as blueberries, strawberries, or sliced peaches. This cake is best enjoyed within a few hours of assembly to prevent the meringue from softening.
Meringue Cake with Whipped Cream and Raspberries
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING10 People
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VIEWS36
Indulge in the ethereal delight of this Meringue Cake. Crispy meringue layers embrace clouds of freshly whipped cream and a vibrant shower of ripe raspberries. A stunning dessert that's surprisingly simple to create!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol65 mg
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Fiber2 g
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Protein3 g
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Saturated Fat11 g
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Sodium41 mg
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Sugar25 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepThe night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
02
StepLine 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.
03
StepWhisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside. (5 minutes)
04
StepIn 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. (5-7 minutes)
05
StepJust 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. (10 minutes)
06
StepSet 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. (8-12 hours)
07
StepNo 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. (2 hours)
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RECIPE REVIEWS
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Laurie Hudson
Jun 25, 2025A little time consuming but absolutely worth the effort!
Elna Blanda
Jun 5, 2025The presentation is so beautiful!
Brenna Stroman
May 26, 2025I added a bit of lemon zest to the whipped cream for extra brightness.
Sherman Kshlerinhansen
Mar 26, 2025This is my go-to recipe for a special occasion dessert.
Alycia Buckridge
Mar 9, 2025The overnight drying is key – don't rush it!
Cathryn Lindgren
Feb 27, 2025My meringues cracked a bit, but they still tasted delicious!
Abigale Walter
Feb 14, 2025I used mixed berries instead of just raspberries, and it was a hit!
Cierra Gulgowski
Jan 29, 2025This recipe was surprisingly easy to follow, and the results were amazing!
Adelbert Shields
Jan 12, 2025The meringues turned out perfectly crisp and light.
Lera Macgyver
Dec 15, 2024I was intimidated to make meringues, but this recipe made it foolproof!