Meringue and Raspberry Cake

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For the meringue disks:

  • 5.3 oz egg white
  • 5.3 oz granulated sugar
  • 5.3 oz powdered sugar
  • 1/2 tsp cornstarch

For the filling:

  • 17 fl oz (2 cups) whipped cream
  • Frozen raspberries
  • 1 cup chopped almonds
  • 1/2 cup sugar
  • 1/4 cup water

For decoration:

  • Raspberries


Put the egg whites in a bowl and beat to stiff peaks.

Add granulated sugar little by little, beating at high speed. Beat until all the sugar dissolves.

Once dissolved, add cornstarch and powdered sugar in folding motions. It is recommended to sift them before.

In an oven tray with a baking sheet, form the meringue disks with a spoon and bake for 40-50 minutes at 210°F or until really dry on the outside.

Put sugar and water in a small pot, melt, and add almonds. Stir over medium-high heat until it caramelizes. Then decorate with raspberries and voilà!