Mile High Meringue Cake

Looks far more work than it is but such a crowd pleaser!

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Mile High Meringue Cake

Yield: 8-12

Author: Butter Celebrates

Prep time: 30 MinCook time: 3 MinTotal time: 33 Min

Three layers of fluffy meringue tinted a pale pink, just for fun, and piled high with whipped cream and strawberries. This combination is without a doubt one of my all-time favorite things.

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Ingredients

Meringue

• 10 egg whites
• 3 cups granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla
• 3 to 5 drops red food coloring (optional)

Filling

• 3 cups heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon pure vanilla
• 4 cups strawberries, stems removed, washed, dried and quartered.

Instructions

1. Preheat oven to 225°F.
2. Take the three sheets of parchment paper and use a pencil to trace the outline of an 8 inch cake pan in the center of each sheet. turn each sheet over on a tray so the side you marked with pencil is touching the tray. The outline will show through the paper. Set the lined trays aside.
3. For the meringue, in a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form.
4. Turn the mixer speed to low and slowly add the granulated sugar 1 tablespoon at a time. Once all the sugar has been added, turn the mixer speed to high and continue to beat until your egg whites form stiff peaks, 8 to 10 minutes.
5. Turn the mixer speed to low and add the lemon juice, vanilla and red food coloring, if you are using it. Beat to combine.
6. Fill your piping bag with approximately one-third of the meringue. Carefully pipe the meringue around the edges of the outline on one of the parchment sheets and then continue to fill in the circle with the balance of the meringue. Use you off set spatula to spread the meringue evenly across the top, creating some soft peaks and valleys as you go, Repeat for the next two players.
7. Bake the meringue layers for 2 hours.
8. Turn the oven off and leave the trays in the oven, with the door closed, for at least 1 hour to allow them to cool completely before assembling.
9. For the filling, in a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar and vanilla on high until soft peaks form.
10. Gently lift your first layer from the parchment paper and transfer it to a cake stand of plate. Don't worry about a few cracks as that only adds to the charm.
11. Use your offset spatula to spread one-third of the whipped cream across the layer of meringue. Tope with one-third of the strawberries and repeat with the next two layers.

Notes

*You can make the meringue layers the night before. Just leave them odin the oven overnight once baked.

*This is best eat on the day you make it. It won't go off in the refrigerator, but things will start to get a little messy and it won't look as good and possibly soften.

*This recipe uses a lot of egg whites. Have a look at the Triple Chocolate Mousse to use up the egg yolks.

ANTHOLOGY NOTES

So many fruit options! Go with what's in season or a combination of fruit and make it your own.

https://www.anthologyofcrumbs.com/mile-high-meringue-cake

meringue, pavlova, whip cream, strawberries, mile high

Desserts, Confections, Cakes & Cupcakes