World Cup Meringue Cake – a delicious recipe with egg whites, caster, white wine vinegar, cornflour, cream, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 140C. Cut out 3 x 20cm discs of baking parchment and put them on baking sheets. Whisk the egg whites until stiff then gradually add sugar followed by vinegar and cornflour. Divide the mixture between the 3 circles and cook for 1 hour then turn the oven off and leave in the oven for a further 30 minutes.
2
Meanwhile melt the chocolate with the cream in a small pan over a gentle heat. If you want to add a tablespoon of coffee liqueur now is the time! Decant this ganache into a bowl and leave to cool and thicken. Keeping the best looking meringue for the top divide the ganache between the other two and the pile them up. Sprinkle with a little icing (confectioners) sugar if you want.
805
kcal
Calories
49
g
Fat
77
g
Carbs
17
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 6 ingredients. The key ingredients include: 4 egg whites, 200g caster (superfine) sugar, 1 teaspoon white wine vinegar, 1 teaspoon cornflour (cornstarch), and more.
Yes, World Cup 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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