Meringue Cake with Blueberry

This is not your usual cake, it is more like a big cookie.

It is best chilled before serving to make the meringue more crispy.

Meringue Cake with Blueberry

meringue with blueberry topping

• 3 egg whites
• ¼ tsp cream of tartar
• ¼ cup sugar
• ½ cup cashew, finely chopped

Filling

• 2 cups whipping cream
• 2 tbsp sugar

Topping

• 1 cup blueberry jam

1. Preheat oven to 300°F. In a stand mixer with whisk attachment, beat the egg whites.

   

2. When it starts to bubble, add the cream of tartar.Then slowly add the sugar. Beat until the egg whites become stiff and glossy. Fold the cashew nuts.

   

3. Take a baking tray and place a parchment paper (cut into a circle) and start spreading the mixture. Make 3 round meringue.

   

4. Bake for 45 to 50 minutes.

   

Whipping cream filling

1. While waiting for the meringue to be baked. Combine the whipping cream and sugar in a stand mixer with whisk attachment until fluffy.

   

2. Use a spatula or a piping bag to spread the whipping cream filling.

   

3. Repeat 3x on each meringue.

   

4. Finally top with blueberry jam.

   

5. Chill for 30 minutes in the freezer before serving.