Meringue Cake

Our surprise guest chef has finally arrived, and she comes bearing a delicious vegetarian dessert recipe to share!

Our very first guest chef is……..

None other than my very own Mom!

Of course I picked my mom. Why wouldn’t I.  She’s the reason I enjoy cooking, shes the reason I can cook and she is the best cook I know.

I hope that you enjoy her recipe as much as we did.

Meringue Cake

  • Servings: 10-12
  • Difficulty: easy
  • Print

Meringue Cake


2 tsp. butter
2 Tbsp. flour
4 egg whites
1/4 tsp. salt
3/4 cup sugar
1 tsp. lemon juice
1/4 tsp. lemon zest
1 tsp. almond extract
1 cup heavy cream
3 Tbsp. confectioners sugar
6 fresh kiwis, peeled and sliced thin
1 small can of mandarin oranges
Berries to decorate

Preheat oven to 250°. With a pastry brush, spread butter on the bottom and sides of a spring form pan, then flour.

Beat egg whites using a mixer with salt until frothy.

 Sprinkle 1/4 cup sugar at a time, into the egg whites while beating.  Add lemon juice and vanilla, beat until stiff peaks form.

Transfer the egg whites mixture into the spring form pan, spread evenly.


Bake in middle of oven for 15 minutes. Turn off oven and leave pan in oven for 1 hour to dry out.

Remove from oven and then remove sides of pan and cool on a drying rack leaving the bottom of the pan under the cake.

While the cake is cooling on the rack, whip the heavy cream and confectioners sugar with a mixer until soft peaks form.

Frost cake with whipped cream and decorate with peeled kiwis, oranges and berries.




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