Delicious meringue-based dessert
The meringue cake is one of those recipes that skillfully combines simplicity with refinement. A perfect combination of the light texture of meringue and the richness of a delicious cream, this cake is sure to become a family favorite. Moreover, it is a recipe that will impress not only with its taste but also with its appearance.
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 8 - 10
Ingredients
For the meringue base:
- 4 egg whites (about 120 g)
- 1 cup of sugar (200 g)
- 1 teaspoon of cornstarch (about 10 g)
- 1 teaspoon of vinegar
- A pinch of salt
- Vanilla extract (optional)
For the pudding cream:
- 1 packet of whipped cream pudding
- 500 ml milk
- 1 cube of butter (about 100 g)
- Lemon extract (optional)
- Chocolate glaze (for decoration)
- Thinly sliced candy canes (for garnish)
Necessary utensils
- Electric mixer
- Baking tray (about 22-25 cm)
- Baking paper
- Small pot for pudding
- Silicone spatula
Brief history
Meringue is a classic preparation with deep roots in culinary traditions around the world. Made from whipped egg whites and sugar, meringue was originally a popular dessert in Europe, favored for its light texture and versatility. This dessert proves its elegance in many forms and combinations, and today’s recipe is a version that combines meringue with a delicious cream, offering a unique culinary experience.
Step by step
1. Preparing the meringue
- Start by separating the egg whites from the yolks. Make sure the bowl you will use to beat the egg whites is clean and dry; any trace of fat can prevent the egg whites from whipping properly.
- Add a pinch of salt to the egg whites and begin mixing at medium speed. When the foam starts to become firm, gradually add the sugar while continuously mixing. Continue mixing until you achieve a stiff and glossy meringue. A useful technique is to turn the bowl upside down; if the meringue doesn’t flow out, you have achieved the desired consistency.
- At this point, add the cornstarch mixed with vinegar and the vanilla extract, gently folding with a spatula to avoid losing air from the meringue.
2. Baking the meringue
- Line the baking tray with baking paper, then pour the meringue mixture into the tray, leveling it evenly with the spatula.
- Preheat the oven to 100°C (low temperature). It is essential for the meringue to dry, not bake. Keep the oven door slightly ajar (you can use a wooden spoon to hold it open) to allow moisture to escape.
- Allow the meringue to bake in the oven for about 1 hour, until it becomes firm and dry to the touch.
3. Preparing the pudding cream
- While the meringue is baking, prepare the pudding according to the package instructions. Add a cube of butter and lemon extract to the milk, mixing well to achieve a smooth cream.
- Once the pudding has thickened, let it cool to room temperature, then pour it over the cooled meringue.
4. Decorating the cake
- After the pudding has completely cooled, carefully pour it over the glazed meringue.
- Melt some chocolate (or use chocolate glaze) and drizzle it over the pudding, creating a marbled effect.
- Decorate with thinly sliced candy canes, creating a festive look.
5. Serving
- Allow the dessert to chill in the refrigerator for about 1-2 hours before slicing. This resting time will help set the pudding and make the slices easier to cut.
- Serve it with a scoop of fresh whipped cream or a scoop of plain ice cream for a contrast of temperatures and textures.
Useful tips
- If you want to add an extra flavor, you can replace vanilla extract with almond extract, but use it sparingly as it is stronger.
- Make sure the meringue is completely dry before removing it from the oven; a wet meringue can affect the texture of the dessert.
- This dessert can be easily adapted. You can use chocolate or even vanilla pudding, depending on your preferences.
- If you want to turn this dessert into a more sophisticated one, you can add a layer of fresh fruit between the meringue and the pudding.
Frequently asked questions
1. Why is my meringue not turning out?
- Ensure that the bowl and utensils are completely clean. Any trace of fat can prevent the meringue from whipping well. Also, do not add the sugar too quickly; add it gradually.
2. Can I use egg yolks in meringue?
- No, meringue is made exclusively from egg whites. The yolks can be used for other preparations, such as mayonnaise or cream.
3. How long does the dessert last in the refrigerator?
- This dessert can be kept in the refrigerator for 2-3 days. Make sure it is covered to prevent it from absorbing odors from the fridge.
Conclusion
The meringue cake is a simple yet impressive recipe that will bring a smile to the faces of your loved ones. It is perfect for any occasion, from birthdays to casual gatherings. Don’t forget to put your personal touch on the recipe and enjoy every moment spent in the kitchen! Whether you choose to serve it with a scoop of ice cream or a dollop of whipped cream, this dessert will surely be a hit. Enjoy!
Ingredients: For the meringue: 4 egg whites, 1 cup of sugar, 1 teaspoon of cornstarch, 1 teaspoon of vinegar, a pinch of salt, vanilla essence. For the cream: chocolate glaze, 1 packet of whipped cream pudding, 500 ml of milk, a cube of butter, lemon essence, candies to decorate on top.
