Strawberry meringue cake is a greedy and spectacular dessert made with two crunchy discs of French meringue, filled with whipped cream and strawberries, and finally garnished with many small meringues and a sprinkling of powdered sugar. It is a simple yet impressive dessert, perfect for an important occasion such as a birthday or a dinner with special guests. The meringues need a slow and prolonged cooking, so that they are perfectly dry and flawless, but once they are ready to assemble the cake will be quick and easy. So let’s find out how to make the strawberry meringue cake by following our recipe step by step.
– For the perfect result of the meringues, it is important that the egg whites are very fresh and at room temperature. Mount them with electric whips and avoid plastic bowls, preferring perfectly clean steel or glass containers.
– If you want very shiny meringues, you can also add a few drops of lemon juice to the mixture, it will help to dilute the smell of the egg.
– The meringues must be cooked at a low temperature, no higher than 200 degrees F, to prevent cracks forming on the surface or taking on a yellowish color during cooking. Prefer cooking in a convection oven.
– For an even more delicious final result, you can also garnish the meringue cake with toasted coconut chips or dark chocolate chips. You can have fun composing the meringue cake using berries instead of strawberries or custard instead of whipped cream.
The meringues, dry and not stuffed, can be stored at room temperature, in a tin box, for over 1 month. When they come into contact with damp elements, they tend to dissolve very easily. It is therefore advisable to serve the meringues immediately after having filled and decorated them with whipped cream and fresh fruit.
Pour the egg whites into a bowl (possibly made of steel) and start whipping them at maximum speed with the electric whisk.
When they start to become frothy, add the granulated sugar and continue to whisk for about 10 minutes until smooth and shiny.
At this point, add the powdered sugar, well sifted, pouring it twice and stirring with a spatula so as not to break the egg whites.
Line a dripping pan with a sheet of parchment paper and draw 2 discs of 18 cm in diameter. Collect the meringue in a sac à poche with a star nozzle and form the two circular bases first and then many tufts of meringue, until the mixture is used up.
Bake everything at about 200 degrees F and cook the meringues for about 1 hour and 40 minutes, while the bases for about 2 hours and 30 minutes. Take them out of the oven and then let them cool. Once cold, place a disc on a wire rack and fill it with many tufts of whipped cream; use about ⅔ of the total.
Spread over half of the strawberries, cut into chunks.
Overlap the second disc of meringue and then decorate with tufts of whipped cream, chopped strawberries and finally with the meringues made previously.
Complete with a few mint leaves and a sprinkling of powdered sugar. Serve immediately and enjoy!