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Recipe of Meringue Cake
Recipe

Meringue Cake

20 min
1 h 30 min
Not so easy
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The Merengue Cake is a very tasty dessert, since it mixes the crunchiness of the merengue, the sumptuousness of the whipped cream and the sweetness of the strawberries. With this preparation you will surprise your guests.
Learn more about Huevo San Juan®

Ingredients

6 servings
  • 1 Cup of San Juan® egg whites
  • 240 grams of sugar
  • 240 grams of powder sugar Sift sugar glass
  • 2 spoonfuls of cornstarch Sift corn starch
  • 1 pinch of Salt
  • sweet whipped creams
  • strawberries

Preparation

Add the egg whites to a bowl, add a pinch of salt and whisk until it is frothed.
Pour the sugar little by little into the meringue and continue whisking. Stop the shake once the whites form peaks (nougat points).
Add little by little the icing sugar and the starch to the meringue and with a shovel mix it in an enveloping way.
On waxed paper draw a circle of 26 centimeters, cut it and place it on a greased mold.
With the pastry bag fill the circle starting from the center towards the edges. The thickness of the meringue should be 1 centimeter.
Preheat the oven to 150 degrees, once you introduce the meringue, reduce the temperature to 100 degrees and cook for an hour and a half.
Once the meringue is cold, carefully remove the waxed paper. Repeat the previous steps until you have three meringue disks.
Arrange a circle of meringue base and on top of this pour part of the whipped cream and fruit. Repeat this step with the remaining meringues.
Sprinkle with icing sugar.

PRESENTATION

Serve in a special dish for cakes and accompany it with vanilla ice cream.

TIPS

Let the meringues cool for two hours, so they are crispy and easier to handle. You can also make individual merengue discs, with a diameter of 15 centimeters.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
325
kcal
16%
Carbohydrates
84.9
g
28%
Proteins
4.5
g
9.1%
Lipids
0.1
g
0.1%
Fiber
0.0
g
0.1%
Sugar
77.0
g
86%
Cholesterol
0.0
mg
0.0%
Esha
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