Strawberry Meringue Cake
This light, flourless cake recipe features crispy, chewy rounds of almond meringue layered with strawberries and whipped cream. For the best results, avoid making the meringue layers on an overly humid or rainy day. The moisture prevents proper crisping.
Make Ahead Tip: Store cooled meringue layers (Steps 1-7) in an airtight container in a cool, dry place (not the refrigerator) for up to 1 day. Refrigerate the assembled cake for up to 4 hours.
Equipment: Parchment paper
When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over. The whites are considered “stiff” peaks when they remain stiff and upright in the bowl on the beater.
2 1/2 other carbohydrate, 1/2 lean meat, 3 1/2 fat