Coffee Meringue Cake
serves 12 to 16
Meringue:
(For every egg-white use about 2 1/2 Tbsp sugar + 2 1/2 Tbsp confectioners sugar)
6 egg whites
1 cup sugar
1 cup confectioners sugar
Put the egg whites in a mixer and blend until you start getting white ribbons but it is all very soft. Start adding the sugars slowly one tablespoon at the time and mix until you get shiny snow peaks and it looks ‘marshmallowy’.
Prepare four sheets of baking paper and form a desired width circle from you egg whites on each sheet. The thickness you are going for is about half an inch. I have a pan that when turned upside down fits two large circles next to each other so I do it in two times. My mom often bakes just rectangular shape and makes it in that shape. Whatever works best for you is just fine.
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