### Introduction
Meringue cake is a heavenly dessert that captivates anyone with a sweet tooth. A delicate balance of light, airy meringue layers, rich cream, and fresh fruit or other fillings makes this treat not only visually stunning but also incredibly delicious. This dessert can be a showstopper for any occasion, from a refreshing summer gathering to a sophisticated dinner party. With its crisp exterior and soft, chewy interior, each bite is pure bliss.
### Ingredients
**For the Meringue Layers:**
– 4 large egg whites, at room temperature
– 1 cup (200g) granulated sugar
– 1/2 teaspoon cream of tartar
– 1 teaspoon vanilla extract
– 1 tablespoon cornstarch
**For the Filling:**
– 2 cups (480ml) heavy whipping cream
– 1/4 cup (30g) powdered sugar
– 1 teaspoon vanilla extract
– Fresh fruit (such as berries, kiwi, or mango) or chocolate ganache for topping
### Instructions
1. **Prepare the Oven**: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper. Draw two 9-inch circles on each piece of parchment to guide your meringue formation.
2. **Make the Meringue**:
– In a clean, dry mixing bowl, add the egg whites. Using an electric mixer, beat on medium speed until frothy.
– Add the cream of tartar and increase the speed to high. Beat until soft peaks form.
– Gradually add the granulated sugar, about one tablespoon at a time, allowing it to fully dissolve before adding more. Continue beating until the mixture is glossy and stiff peaks form.
– Gently fold in the vanilla extract and cornstarch until just combined. Be careful not to deflate the meringue.
3. **Shape the Meringue**:
– Divide the meringue evenly between the two circles on your parchment. Spread it out evenly with a spatula, creating a smooth surface. You can use the spatula to create a decorative swirl on top if desired.
4. **Bake**: Place the baking sheets in the preheated oven. Bake for about 1.5 to 2 hours, or until the meringue is dry to the touch and easily lifts off the parchment. Turn off the oven and leave the meringues inside to cool completely, preferably for several hours or overnight.
5. **Prepare the Whipped Cream**:
– In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Beat until soft peaks form. Be careful not to overwhip; you want a smooth consistency.
6. **Assemble the Cake**:
– Once the meringue layers are cool, carefully peel them off the parchment paper. Place one layer on a serving platter. Spread half of the whipped cream over the first layer and top with a layer of fresh fruit or a drizzle of chocolate ganache.
– Place the second meringue layer on top and repeat the process with the remaining whipped cream and fruit or ganache.
7. **Chill and Serve**: Refrigerate the assembled cake for about 30 minutes before serving to set the layers.
### Tips
– Make sure your mixing bowl and beaters are free from any grease, as this can prevent the egg whites from whipping up properly.
– For added flavor, consider infusing the whipped cream with lemon zest or almond extract.
– Feel free to substitute the fresh fruit based on your preference or seasonal availability; tropical fruits, peaches, or even chocolate shavings can be delightful additions.
– To make a chocolate version of this cake, you can fold in unsweetened cocoa powder into the meringue.
### Serving Suggestions
Serve slices of the meringue cake chilled, garnished with extra fresh fruit, a sprinkle of powdered sugar, or a dollop of whipped cream. Pair it with a cup of coffee or tea for a delightful afternoon treat. For a festive touch, accompany it with a fruit compote or flavored syrup.
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