Meringue Cake with Whipped Cream and Raspberries You Have To Try

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Meringue Cake with Whipped Cream and Raspberries

"Meringue is not difficult to make, and this sparkling-tasting dessert makes them well really worth the time concerned!"

Ingredients :

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

Instructions :

Prep :	Cook : 10M	Ready in :

The night earlier than serving, modify oven rack to lower-middle function and warmth oven to 500 stages.
Line a lipped cookie sheet (about 12 by way of 18 inches) with parchment paper. Trace side-by using-facet rectangles - approximately 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then clean it out once more and line the bottom of the pan.
Whisk together confectioner's sugar, half of cup granulated sugar and cornstarch. Set apart.
In the bowl of a mixer, beat egg whites and cream of tartar until they flip from foamy to white and beaters simply begin to go away a path. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase pace to medium-excessive and beat to the consistency of marshmallow cream, 2 to a few mins longer.
Just earlier than forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning or 3 mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metallic offset spatula, to fill in or even out rectangles.
Set meringues in oven, close door and turn oven off (however depart oven mild on). Let meringues dry overnight. Remove, then carefully set a twine rack or cookie sheet over meringues. Invert; peel off parchment and turn proper aspect up. (It's OK if edges chip.) Wrap in foil and set aside until prepared to proceed.
No extra than two hours earlier than serving, whip cream to tender peaks, beating in last sugar and the vanilla. Set one meringue on a platter. Spread with 1/2 the cream and sprinkle on 1/2 the berries. Repeat with closing meringue, cream and berries. Refrigerate, exposed, till prepared to serve.

Notes :

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Reynolds® Aluminum foil may be used to hold meals wet, cook it lightly, and make easy-up simpler.

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