Name: Meringue Cake with Whipped Cream and Raspberries Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 13 h
Yield: 10
Cuisine: French
Ingredients: 1 cup confectioners' sugar; ½ cup granulated sugar; 1 tbsp granulated sugar; 1 tbsp cornstarch; 4 egg whites; ½ tsp cream of tartar; 2 cups heavy cream; 1 tsp vanilla extract; 1 pint raspberries

Delight your guests with a sophisticated and airy meringue cake adorned with luscious whipped cream and fresh raspberries. This elegant dessert is perfect for special occasions or a delicious finale to a dinner party.

Photos of Meringue Cake with Whipped Cream and Raspberries Recipe

When preparing this meringue cake, you may need to pick up a few specific ingredients. Confectioners' sugar and cream of tartar might not be usual pantry staples, but they play crucial roles in achieving the perfect meringue texture. Don't forget to grab heavy cream for the whipped topping and a pint of fresh raspberries for that vibrant finish.

Ingredients For Meringue Cake With Whipped Cream And Raspberries

Confectioners' sugar: This finely powdered sugar helps to stabilize the meringue and adds a smooth sweetness.

Granulated sugar: Regular sugar used to sweeten and help form the structure of the meringue.

Cornstarch: Adds stability to the meringue, keeping it firm and crisp.

Egg whites: The main component of meringue, providing volume and structure when whipped.

Cream of tartar: A stabilizing agent that helps to maintain the whipped structure of egg whites.

Heavy cream: Whipped to create a fluffy, rich topping for the cake.

Vanilla extract: Adds a hint of aromatic vanilla flavor to the whipped cream.

Raspberries: Fresh berries that add a tart and juicy contrast to the sweet meringue and cream.

One reader, Jerry Mace says:

This meringue cake with whipped cream and raspberries is a delightful treat! The meringue is perfectly crisp, and the whipped cream adds a luscious texture. The fresh raspberries bring a burst of flavor that ties everything together beautifully. A must-try for any dessert lover!

Jerry Mace

Techniques Required for Making Meringue Cake with Whipped Cream and Raspberries

How to trace rectangles on parchment paper: Use a ruler to measure and draw two side-by-side rectangles, each about 5 inches by 12 or 13 inches, on the parchment paper. This will guide you in shaping the meringue.

How to crumple and smooth parchment paper: Crumple the parchment paper into a ball, then smooth it out again to help it lay flat on the baking sheet.

How to beat egg whites to soft peaks: Use a mixer to beat the egg whites and cream of tartar until the mixture turns from foamy to white and the beaters just start to leave a trail.

How to add sugar mixture to egg whites: On low speed, add the sugar mixture to the egg whites one heaping tablespoon at a time, then increase the speed to medium-high and beat until the mixture reaches the consistency of marshmallow cream.

How to flick water onto parchment paper: Use your fingertips to flick water onto the parchment paper before forming the meringues. This helps prevent the meringue from sticking.

How to shape meringue rectangles: Divide the meringue in half and spoon 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 the rectangles.

How to dry meringues in the oven: Set the meringues in the oven, close the door, and turn the oven off. Let the meringues dry overnight without opening the oven door.

How to invert meringues: Carefully set a wire rack or cookie sheet over the dried meringues, then invert the pan. Peel off the parchment paper and turn the meringues right side up.

How to whip cream to soft peaks: Beat the heavy cream until it forms soft peaks, then add the remaining sugar and vanilla extract while continuing to beat.

How to assemble the meringue cake: Place one meringue rectangle on a platter, spread with half the whipped cream, and sprinkle with half the raspberries. Repeat with the remaining meringue, cream, and raspberries. Refrigerate until ready to serve.

How To Make Meringue Cake with Whipped Cream and Raspberries Recipe

The softness of meringue now in cake form! This meringue cake is easy to make and it takes less than an hour to make. Serve it cold for a delicious taste.

Preparation: 30 minutes

Cooking: 30 minutes

Cool Time: 12 hours

Total: 13 hours

Serves:

Ingredients

1cupconfectioners’ sugar
½cupgranulated sugar
1tbspgranulated sugar
1tbspcornstarch
4egg whites,large, at room temperature
½tspcream of tartar
2cupsheavy cream
1tspvanilla extract
1pintraspberries,fresh

Equipments

parchment paper

Instructions

The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees F.
Line a lipped cookie sheet, approximately 12×18-inch 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.
Whisk together confectioner’s sugar, granulated sugar, and cornstarch. Set aside.
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.
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.
Set meringues in the oven, close the door and turn the oven off. 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. Wrap in foil and set aside until ready to proceed.
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.

Nutrition

Calories: 280.80kcal
Fat: 17.83g
Saturated Fat: 10.97g
Monounsaturated Fat: 5.11g
Polyunsaturated Fat: 0.77g
Carbohydrates: 29.23g
Fiber: 2.04g
Sugar: 25.80g
Protein: 2.50g
Cholesterol: 65.21mg
Sodium: 36.47mg
Calcium: 39.79mg
Potassium: 125.89mg
Iron: 0.26mg
Vitamin A: 196.26µg
Vitamin C: 8.46mg

Crucial Technique for Achieving the Perfect Meringue Texture

When making meringue, ensure that your egg whites are at room temperature before beating. This helps them whip up to a greater volume and achieve a more stable structure. Additionally, make sure all your mixing equipment is completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.

Time-Saving Tips for Making This Delightful Dessert

Prepare ingredients in advance: Measure and mix sugars and cornstarch ahead of time to streamline the process.

Use a stand mixer: A stand mixer can beat egg whites and cream faster and more efficiently.

Trace and crumple parchment: Prepare the parchment paper with traced rectangles and crumple it beforehand to save time.

Whip cream just before serving: Whip the heavy cream and add vanilla extract no more than two hours before serving to keep it fresh.

Organize your workspace: Keep all tools and ingredients within reach to avoid unnecessary delays.

Substitute Ingredients For Meringue Cake with Whipped Cream and Raspberries Recipe

confectioners' sugar - Substitute with granulated sugar blended into a fine powder: Blending granulated sugar into a fine powder can mimic the texture and sweetness of confectioners' sugar.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and can add a slight caramel flavor.
cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and is a good alternative for those avoiding corn.
egg whites - Substitute with aquafaba: The liquid from canned chickpeas can be whipped into stiff peaks, similar to egg whites, making it a great vegan alternative.
cream of tartar - Substitute with lemon juice: Lemon juice can stabilize egg whites in a similar way to cream of tartar.
heavy cream - Substitute with coconut cream: Coconut cream can be whipped into a similar consistency and provides a dairy-free option.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the dessert.
raspberries - Substitute with strawberries: Strawberries provide a similar tartness and sweetness, making them a good alternative.

How to Beautifully Present Meringue Cake with Whipped Cream and Raspberries

Create a base layer: Place one of the meringue rectangles on a pristine, elegant serving platter. Ensure it is centered to allow for a balanced presentation.
Add whipped cream: Generously spread half of the whipped cream over the meringue, ensuring an even layer. Use a spatula to create smooth, clean edges.
Arrange raspberries: Delicately place half of the raspberries on top of the whipped cream. Aim for a visually appealing pattern, such as concentric circles or a grid.
Layer the second meringue: Gently place the second meringue rectangle on top of the raspberries. Align it perfectly with the bottom layer for a neat appearance.
Top with remaining whipped cream: Spread the remaining whipped cream over the second meringue layer. Again, ensure the layer is even and smooth.
Finish with raspberries: Arrange the remaining raspberries on top of the final whipped cream layer. Consider a more artistic, scattered approach for a natural, elegant look.
Garnish and serve: Add a few mint leaves or a light dusting of confectioners' sugar for a final touch. Serve immediately to maintain the meringue's crisp texture.

Essential Tools for Making Meringue Cake with Whipped Cream and Raspberries

Oven: Used to bake and dry the meringues overnight.
Oven rack: Adjusted to the lower-middle position to ensure even baking.
Lipped cookie sheet: Provides a stable base for the meringues and prevents any spills.
Parchment paper: Lined on the cookie sheet to prevent the meringues from sticking.
Mixer: Used to beat the egg whites and cream of tartar to the desired consistency.
Mixing bowl: Holds the egg whites and cream of tartar while they are being beaten.
Whisk: Used to combine the confectioners' sugar, granulated sugar, and cornstarch.
Rubber spatula: Helps to evenly spread the meringue into the traced rectangles.
Cake decorator's metal offset spatula: An alternative to the rubber spatula for spreading the meringue.
Wire rack: Used to carefully invert the meringues after they have dried.
Foil: Wraps the meringues to keep them fresh until ready to proceed.
Platter: Serves as the base for assembling the meringue cake.
Measuring cups: Measures the confectioners' sugar, granulated sugar, and heavy cream.
Measuring spoons: Measures the cornstarch, cream of tartar, and vanilla extract.
Fingertips: Used to flick water onto the parchment paper before forming the meringues.
Refrigerator: Keeps the assembled meringue cake fresh until serving time.

Interesting Trivia About Meringue Cake with Whipped Cream and Raspberries

A unique aspect of this meringue cake recipe is that the meringues are dried overnight in the oven after being baked at a high temperature. This technique ensures they achieve a crisp exterior while maintaining a light and airy texture inside, perfect for pairing with whipped cream and fresh raspberries.

Is Making Meringue Cake with Whipped Cream and Raspberries at Home Cost-Effective?

This meringue cake with whipped cream and raspberries is moderately cost-effective. The primary expenses are the heavy cream, raspberries, and sugars. For a household of 4, the approximate cost is around $15-$20, considering the seasonal price of raspberries. The recipe is a delightful dessert that offers a gourmet experience without breaking the bank. Overall Verdict: 7/10.

Is Meringue Cake with Whipped Cream and Raspberries Healthy or Unhealthy?

The meringue cake with whipped cream and raspberries recipe is a delightful dessert, but it may not be the healthiest choice. Here's an analysis of the recipe:

The recipe contains a significant amount of sugar, including confectioners' sugar and granulated sugar, which can contribute to excessive calorie intake and potential health issues like obesity and diabetes when consumed in large quantities.
Heavy cream is high in saturated fat, which, if consumed excessively, can increase the risk of heart disease and other health problems.
The recipe lacks fiber, as it primarily consists of sugar, cream, and egg whites, which may not promote feelings of fullness or support digestive health.
On the positive side, the recipe includes raspberries, which are a good source of vitamin C, antioxidants, and fiber.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar used in the meringue and whipped cream. You can experiment with natural sweeteners like stevia or monk fruit extract to maintain sweetness while cutting down on calories and sugar content.
Replace some of the heavy cream with Greek yogurt or coconut cream, which are lower in saturated fat and can provide a protein boost.
Increase the number of raspberries or add other nutrient-dense fruits like strawberries, blueberries, or sliced kiwi to enhance the fiber content and provide more vitamins and antioxidants.
Consider using whole grain flour or ground nuts to create a crust for the meringue, adding more fiber and nutrients to the dessert.
Serve smaller portions to help control calorie intake and promote mindful eating.

Editor's Opinion on the Deliciousness of Meringue Cake with Whipped Cream and Raspberries

This meringue cake recipe is a delightful blend of textures and flavors. The crisp meringue layers contrast beautifully with the soft, airy whipped cream and the tartness of fresh raspberries. The overnight drying technique ensures a perfect meringue consistency, while the final assembly just before serving keeps everything fresh. The use of both confectioners' and granulated sugar adds depth to the sweetness, and the cream of tartar stabilizes the egg whites effectively. This dessert is elegant yet approachable, making it a perfect choice for special occasions or a sophisticated end to a dinner party.

Enhance Your Meringue Cake with Whipped Cream and Raspberries Recipe with These Unique Side Dishes:

Roasted Asparagus with Lemon Zest: Imagine the crisp, green asparagus spears, roasted to perfection with a hint of lemon zest. The tangy citrus notes will beautifully contrast the sweet and airy meringue cake, creating a symphony of flavors that dance on your palate.

Herb-Crusted Chicken Tenders: Picture succulent chicken tenders, encrusted with a medley of fresh herbs and lightly baked until golden brown. The savory, aromatic herbs will provide a delightful counterpoint to the delicate sweetness of the whipped cream and raspberries.

Butternut Squash Soup: Envision a velvety butternut squash soup, rich and creamy with a hint of nutmeg. This warm, comforting soup will offer a cozy prelude to the light and refreshing meringue cake, making your meal feel like a warm embrace.

Quinoa Salad with Pomegranate Seeds: Think of a vibrant quinoa salad, studded with jewel-like pomegranate seeds and tossed with a zesty citrus vinaigrette. The nutty quinoa and burst of tart pomegranate will add a refreshing and nutritious balance to your dessert experience.

Grilled Peach and Burrata Salad: Visualize juicy peaches, grilled to caramelized perfection, paired with creamy burrata cheese and a drizzle of balsamic glaze. This luxurious salad will provide a luscious, savory-sweet contrast to the airy meringue cake, making every bite a delightful surprise.

Similar Dessert Recipes to Try If You Love Meringue Cake

Pavlova With Mixed Berries: A delightful dessert featuring a crisp meringue shell filled with luscious whipped cream and topped with a medley of fresh berries. This Australian classic is perfect for any celebration.

Lemon Meringue Pie: A zesty dessert that combines a tangy lemon curd filling with a fluffy, golden-brown meringue topping. This pie is a refreshing treat that balances sweet and tart flavors beautifully.

Chocolate Meringue Cookies: Light and airy cookies made with cocoa powder and egg whites. These desserts are crispy on the outside and chewy on the inside, offering a delightful chocolatey crunch.

Strawberry Shortcake: A classic dessert featuring layers of tender shortcake, sweet strawberries, and fluffy whipped cream. This treat is perfect for showcasing fresh, seasonal berries.

Tiramisu: An Italian dessert that layers espresso-soaked ladyfingers with a rich mascarpone cream, dusted with cocoa powder. This no-bake treat is a coffee lover's dream.

Appetizer and Main Course Combinations That Complement Meringue Cake

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. Imagine plump mushroom caps filled with a savory mixture of breadcrumbs, garlic, and finely chopped herbs. The filling is then enriched with a touch of cream cheese and a sprinkle of Parmesan. Baked until golden and bubbly, these bite-sized treats offer a perfect balance of textures and flavors. Serve them warm, and watch them disappear quickly.

Caprese Skewers: Caprese Skewers bring a fresh and vibrant start to any gathering. Picture juicy cherry tomatoes, creamy mozzarella balls, and fragrant basil leaves threaded onto skewers. Drizzle with a rich balsamic glaze and a touch of extra virgin olive oil. The combination of sweet, tangy, and creamy elements makes this appetizer both visually appealing and delicious. Perfect for a summer evening or any time you crave a taste of Italy.

Main Courses:

Grilled Lemon Herb Chicken: Elevate your dinner with Grilled Lemon Herb Chicken. This dish features succulent chicken breasts marinated in a zesty blend of lemon juice, garlic, and fresh herbs. The chicken is then grilled to perfection, creating a smoky, charred exterior while keeping the inside juicy and flavorful. Pair it with a side of roasted vegetables or a fresh salad for a complete meal that’s both healthy and delicious. Ideal for a summer barbecue or a cozy family dinner, this dish is sure to impress.

Stuffed Bell Peppers: Delight your taste buds with Stuffed Bell Peppers. These vibrant peppers are filled with a savory mixture of ground beef, rice, and tomatoes, seasoned with spices and herbs. Baked until the peppers are tender and the filling is perfectly cooked, this dish offers a satisfying blend of textures and flavors. Top with melted cheese and serve with a side of crusty bread or a green salad for a hearty and comforting meal. Perfect for a weeknight dinner or a special occasion, these stuffed peppers are a crowd-pleaser.

Why trust this Meringue Cake with Whipped Cream and Raspberries Recipe:

This recipe ensures a delightful balance of textures and flavors, combining the crispiness of meringue with the creaminess of whipped cream and the tartness of raspberries. The detailed instructions guide you through each step, ensuring perfect results. Using fresh ingredients like heavy cream and egg whites guarantees a high-quality dessert. The overnight drying technique for the meringue ensures it achieves the ideal texture. Trust this recipe for a show-stopping dessert that is both elegant and delicious.

Want to share your experience making this delightful Meringue Cake with Whipped Cream and Raspberries? Join our Baking and Desserts forum to discuss tips, techniques, and your own creative twists on this recipe!

FAQ:

Can I use frozen raspberries instead of fresh ones?

I wouldn't recommend it. Frozen raspberries tend to release a lot of juice when they thaw, which can make the meringue soggy. Fresh raspberries give the best texture and flavor.

How do I know when the meringue is ready to come out of the oven?

The meringue should be completely dry and crisp. If you gently tap it, it should sound hollow. Remember, it dries out overnight in the turned-off oven, so resist the urge to open the door early.

Can I make the meringue ahead of time?

Absolutely! You can make the meringue a day or two in advance. Just make sure to store it in an airtight container to keep it from absorbing moisture.

What if I don't have cream of tartar?

No worries! You can substitute it with an equal amount of white vinegar or lemon juice. The acid helps stabilize the egg whites.

How long can the assembled cake sit before serving?

It's best to assemble the cake no more than two hours before serving. This keeps the meringue from getting too soft from the whipped cream and raspberries. If you need to prepare it earlier, keep it refrigerated and uncovered.