Meringue Cake – Recipe & Cooking Method

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Meringue Cake – Recipe & Cooking Method

The Meringue Cake is a famous dessert originating from France, Italy, and Switzerland. It’s slightly challenging to make, but it’s visually stunning with its crisp, snowy-white appearance.

Servings: This recipe serves 4 to 5 people.

Ingredients for the Meringue Cake:

Meringue Cake

 

  • 1 cup of unsalted butter, at room temperature

  • 3 cups of all-purpose flour

  • 4 teaspoons of baking powder

  • ¼ teaspoon of salt

  • 1 cup of coconut milk

  • 1 tablespoon of vanilla extract

  • 2 cups of granulated sugar

  • 2 large eggs

  • 1 cup of plain yogurt

  • Egg whites from 6 large eggs

Filling Ingredients:

  • 2 cups of cold heavy whipping cream

  • Yolks from 3 large eggs

  • ¾ cup of granulated sugar

  • 2 tablespoons of flour

  • 1 cup of sweetened toasted coconut flakes

  • 2 tablespoons of unsalted butter

  • 1 tablespoon of vanilla extract

  • A pinch of salt

Meringue Topping Ingredients:

  • 3 cups of sugar

  • 1 cup of egg whites, at room temperature

How to Make Meringue Cake:

Preheat the oven to 180°C (350°F). Grease two 9-inch round cake pans with butter, line them with parchment paper, then grease again for good measure.

In a medium bowl, whisk together the flour and salt.

In a measuring cup, combine the coconut milk with vanilla extract.

In a stand mixer, beat the butter and sugar on medium-high speed for 3–5 minutes, until light and fluffy.

Add the eggs one at a time, beating well after each. Then, gradually alternate between adding the flour mixture and the coconut milk mixture—starting and ending with the flour. Mix in the yogurt until the batter is smooth and fully incorporated.

In a separate clean bowl (wiped with a little lemon juice), beat the 6 egg whites on high speed for 2–3 minutes until soft, glossy peaks form.

Gently fold a spoonful of the whipped egg whites into the cake batter to lighten it, then fold in the rest carefully until combined.

Divide the batter evenly between the two prepared pans and bake for 30 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

To Prepare the Filling:

Whisk 1½ cups of the cold cream with the egg yolks until fully blended. Add the sugar and flour, and beat for about 2 minutes.

Cook the mixture over low heat for 10 minutes, stirring constantly until thickened. Remove from heat and stir in the toasted coconut, butter, vanilla, and salt. Let it cool to room temperature.

Whip the remaining ½ cup of cream until soft peaks form, then gently fold it into the cooled filling mixture.

Assembly:

Place one cake layer on a serving platter. Tuck strips of parchment or wax paper underneath the edges to keep the platter clean while decorating.

Spread half the coconut filling evenly over the first cake layer. Place the second cake layer on top and spread the remaining filling over the top and sides. Chill the cake in the refrigerator to firm up.

To Make the Meringue:

Place the sugar and egg whites in a heat-safe bowl. Set the bowl over a pot of simmering water (double boiler method) and whisk constantly with a hand whisk until the sugar has fully dissolved and the mixture is warm to the touch.

Transfer the mixture to a stand mixer and beat on low speed for about 4 minutes, then increase to high speed and whip for another 4 minutes until the meringue is glossy, thick, and forms stiff peaks.

Spread the meringue generously over the chilled cake, covering the top and sides.

Remove the parchment paper strips. Use a kitchen torch to lightly toast the surface of the meringue until golden brown.

Serve and enjoy!

Bon Appétit!

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