Ingredients:
6 large egg whites, at room temperature
Pinch of salt
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 teaspoon pure strawberry extract
1 teaspoon pure strawberry extract
12-16 oz of freeze dried strawberries
4 cups heavy cream
1/4 cup confectioners' sugar
2 pints of freshly sliced strawberries
Preheat the oven to 225° and line 2 large
baking sheets with parchment paper.
In a bowl use a standing electric mixer if you have one fitted with the whisk (if you have one) or just use a regular electric hand mixer fitted with a whisk (Which is what I did) and beat the egg whites with the salt at medium-high speed until soft peaks form.
Before being beat |
After being beat...I love seeing the change! |
Gradually beat in the granulated sugar at high speed
until stiff. Beat in the vanilla, almond, and strawberry extracts. Fold in the powdered strawberries.
Spread
the meringue into four circles (approximately 6 inch diameters) and
bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway
through
baking. Before going into the oven: 8 inch meringue spreads |
Turn off the oven, slightly open the door, and let the meringues cool completely.
Original Recipe Source: http://www.foodandwine.com/ recipes/hazelnut-and- chocolate-meringue-cake
In the bowl of the standing mixer, beat the cream
with the confectioners' sugar until firm.
Homemade whipped cream is so easy to make! |
Remove the meringues from the
parchment paper. Spread the whipped cream on the layers and then top each layer with freshly sliced strawberries and stack them. Garnish and freeze the cake overnight. When ready to serve, cut into wedges and serve at room
temperature. Or if you have time, you can wait and assemble the layers of the day of!
Original Recipe Source: http://www.foodandwine.com/
2 comments:
So pretty!! I love the strawberry topping.
Sara Kate Styling
That is gorgeous, and it looks soooo good!
xo,
Angela
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