White Chocolate And Strawberry Meringue Cake – a delicious recipe with egg whites, sugar, coconut, flour, unsalted butter, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 250u00b0F. Draw a 10 x 5 inch rectangle on 3 large pieces of parchment paper then place paper, marked-side down, on 3 large baking trays.
2
Whip egg whites to soft peaks. Gradually add 3/4 cup sugar, until sugar dissolves and mixture is thick and glossy. Fold in remaining sugar and coconut, until just combined, then fold in flour and butter, until just combined.
3
Carefully spread 1/3 of mixture inside each rectangle. Bake for 1 hour, or until lightly browned and crisp when gently touched. Transfer meringues, with paper attached, to wire racks to cool completely. Carefully peel away paper.
4
To assemble, whip cream to soft peaks. Fold in 5 oz chocolate and 1 lb strawberries. Place 1 meringue rectangle on a serving platter, spread with 1/3 of cream mixture. Place another meringue rectangle on top and spread with another 1/3 of mixture. Repeat. Decorate cake with remaining strawberries. Serve dusted with powdered sugar and sprinkled with remaining chocolate.
1686
kcal
Calories
118
g
Fat
133
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 None egg whites, at room temperature, 1 1/2 cups granulated sugar, 1 cup desiccated coconut, 1/3 cup all-purpose flour, sifted, and more.
Yes, White Chocolate And Strawberry Meringue Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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