Meringue Cake
Pastel de Merengue
Recipe Yield
10 to 12 servings
Cooking time
1 hour 15 minutes
Rate this recipe
Ingredients
For the meringues:
- 7 large egg whites
- 1 teaspoon freshly squeezed lime juice
- 1 1/4 cup granulated sugar
- 2 tablespoons cornstarch sifted
For the whipped cream filling:
- 1 1/2 cups heavy cream
- 8 ounces (1 cup) mascarpone or requeson cheese chilled
- 1 teaspoon Mexican vanilla extract
- 2 cups sliced strawberries plus more for garnish
To Prepare
- Preheat oven to 200 degrees.
- Line two baking sheets with parchment paper and trace two circles, 8-inches in diameter, on each piece of parchment paper, four circles altogether between the two pans.
- In the bowl of a standing mixer with the whisk attachment, beat the egg whites and lime juice on medium speed until frothy, about 3 to 4 minutes. Continue beating and start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and the mixture holds stiff peaks, about 2 to 3 more minutes. The meringue should appear white and glossy.
- Remove the bowl from the stand, sift the cornstarch into the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch. Transfer the meringue to the prepared baking sheets, dividing evenly between the 4 8-inch measured circles. Use the spatula to spread it into even circles; you will be able to make some nice wavy shapes.
- Bake for 1 hour, then reduce the temperature to 175 degrees. Let the meringue dry in the oven for another 4 to 6 hours. The outside should be crisp, and they should be easy to remove from the parchment. Set aside to cool completely.
- In the bowl of a standing mixer with the whisk attachment, whip the heavy cream and mascarpone cheese until soft peaks form. Add the vanilla and continue to beat until stiff peaks form.
- Transfer 1 1/4 cups of the whipped mascarpone cream to a medium bowl and fold in the sliced strawberries. Set aside.
- To assemble the cake, place a round of meringue on platter and spoon about 1 1/4 cup whipped cream onto the center, then spread to cover. Top with the second meringue and spread on the strawberry and whipped cream mixture. Top with the third meringue and another 1 1/4 cup whipped cream. Top with the final meringue. Serve in slices with more fresh strawberries.
Comments
80comments inMeringue Cake
Maria Cristina Cuerda
Jun 10
Wonderful cake! I had this cake at Entremar en CDMX, it was incredibly delicious, and then saw it made on the Great British Baking Show and they called it a Spanish Wind Cake. I was so excited when I saw your recipe! I made it this weekend for a party and everybody loved it. Just delicious. I was worried the cake would be too sweet but not putting any sugar into the cream mixture was the key. When I cooked the merengues they weren’t getting hard so I increased the temp to 250 and they came out perfect, especially because I made it with local strawberries. Thank you so much for making my dream come true!! Mil gracias y saludos!
Pati Jinich
Jun 10
Que alegria que te gusto tanto este pastel Maria Cristina, un abrazo!
Susan Crittenden
Feb 15
Ummmm Yummy goodness!!!
Will make this my Birthday “ cake” this year!!
Thank you so much for the recipe!!
Pati Jinich
Feb 21
Yay! Happy Birthday Susan 😉
Michael Anderson
Jul 07
This is a favourite cake for Doctors & Rns, @ the Emergency Cardio Care
Pati Jinich
Nov 06
So happy to hear Michael, un abrazo to you and your coworkers!
Patti C
Jan 27
This looks so tasty! What other variations do you love most? Chocolate?
Pati Jinich
Feb 08
Chocolate would be great or even Dulce de Leche!
Carolyn Kotler
Jan 21
You say to bake for 1 hour then reduce temperature to 175 and let dry in oven 4-6 hours. How long to leave at 175°? When do you turn oven off? Please advise. Thanks.
Carolyn
Pati Jinich
Jan 23
Hi Carolyn! Once you reduce the temperature to 175, leave the oven on like that for the 4 to 6 hours until your meringues are dry. It is a very low temperature that will do the job. Enjoy!
Anna Maye
Jan 14
I just love ❤ ❤ 😍 strawberry 🍓 short cake… 😋 yummy . And I’m a sucker for Lemon 🍋 meringue pie. I just saw you show on PBS and this has just Inspired me to not forget what I love. The food is just the glue. You have the best spirit I can appreciate…. the time you take to make sure your love for food and family are as one is so beautiful. It gives gives me hope. Hope to never give up.
Pati Jinich
Feb 04
You are incredibly kind Anne, thanks so much!!!
Liz Martinez
Apr 01
I AM GOING TO TRY IT IT SOUNDS DELICIOUS! BUT WHAT IS THE CARPONE CHEESE AND WHERE CAN I FIND IT?
Pati Jinich
Apr 04
It is called mascarpone and it is an Italian soft cheese, similar in texture to cream cheese. They sell it in most grocery stores and Italian delis. Good luck Liz 😉
Paty Celis
Mar 31
Hi Paty, does the meringue cake need to be kept in the fridge? Or how long would the cream/cheese mixture hold at room temperature, please? (20°C).
Pati Jinich
Apr 11
Hola Paty, yes, keep your cake in the fridge, mainly because of the mascarpone layers. The meringues are already cooked so they hold for a while, but this cake is better when eaten cool from the fridge. Enjoy!
Araceli
Mar 31
Español por favor gracias el pastel se mira riquísimo
Pati Jinich
Apr 11
Claro que si Araceli, el sitio web tambien esta en Espano aqui: http://patijinich.com/es/ Y aqui te va la receta tambien en Espanol, ojala que te guste: http://patijinich.com/es/pastel-de-merengue/
Dolores Shead
Mar 30
Looks delicious! Going to try and make for Easter!
Pati Jinich
Apr 11
Yay! How did you like it Dolores?
Lizette
Sep 27
Hi Pati,
I’m trying your meringue cake today and I couldn’t get the meringue consistency right, it didn’t quite get fluffy like yours instead it was runny. Did I over beat the eggs or under beat them? I still put in the oven and we’ll see what they turn out like. Thank you so much, your cooking and passion for food is inspiring!
Pati Jinich
Sep 29
Most likely you under beat them Lizette, remember they have to hold stiff peaks 😉
Kate
Mar 31
Your bowl must be very clean. If there is any trace of protein the whites won’t go stiff. Try wiping the bowl with a bit of vinegar first.
Pati Jinich
Apr 11
Great tip Kate, thanks for sharing 😉
Donna Rose
Sep 25
The egg whites also won’t beat up properly if there is any fat at all in the whites, including even a spec of yolk. Adding a pinch of cream of tartar will help them stiffen up properly as well. Good luck!
Jewel
May 12
Hello Pati! I am such a fan of your show. It is so informative and interesting. I am so intrigued in learning about the various regions of Mexico and the authentic cuisine. Thank you for what you do and your passion for it! I want to make this cake. Are there any variations on the cake filling that you recommend? Also I wanted to compliment you on your fashion style. You are always wearing the prettiest tops. Is there any place in particular that you enjoy shopping for the beautiful clothes you wear? Thank you again Pati!
Pati Jinich
May 13
Hey Jewel, you can really fill this cake with anything you like, just your favorite fresh fruit, some jam, and why not maybe even some dulce de leche and nuts! About my tops, I don’t shop in just one particular place, I get them as I travel mainly in Mexico 😉
Dotty
Mar 02
Hello Patti. Is there another spice I can substitute for saffron in the drunken rice recipe. Create not available in my area so I go on line to look for your great recipes
Pati Jinich
Mar 04
Hi there Dotty! Unfortunately saffron is a basic ingredient in this recipe; its flavor is so unique it has no substitute. Now, if you really cannot get any, I would recommend to use a bit of turmeric instead basically for the color because the flavor would be a little Middle Eastern now, but not bad at all. Enjoy!
Judy
May 21
Could I substitute lemon juice for lime juice in the meringue?
Pati Jinich
May 22
Go for it, Judy!
Anonymous
Feb 14
Make 3 layes of \merugune choclet cake
Pati
Feb 15
Go for it!
Jasmine
Jan 23
So sad. I tried so long and hard to make these egg whites stiffen😔. I didn’t have an egg beater though. only my immersion blender and a whisk which I tried. Other recipes I looked at said you need to incorporate the sugar fully each time you add more and that you should check the consistency of the egg whites before to make sure it’s not grainy at all. I also read that your utensils shoyld be squeaky clean without any grease and dry. I wish i would’ve done my homework ahead of time. I’ll admit I washed my immersion blender right before and i didn’t dry it. I may try this again someday. I used the strawberries and cream to make licuados😋
Pati
Feb 04
Yes..water and egg whites don’t mix. I hope you give it another go, Jasmine.
Jasmine
Jan 20
Hola Pati! I’m so excited to make this cake! Generally speaking I’m more of a cook rather than a baker and I really enjoy marking savory dishes. This may actually be my first cake🤔. Anyway I’m wondering if i can make this without a standing mixer. I have a blender, an immersion blender and a whisk. Thoughts?
Pati
Jan 23
Sure! A whisk is a traditional way to make meringue. Enjoy, Jasmine.
Emily
Aug 16
Hi Pati,
I often make “normal” cake layers when I have a day off and store them in the freezer until I’m ready to thaw and use them for a special occasion. Do you know if a meringue layer would survive being stored in the freezer?
Thank you!
Pati
Aug 20
I really don’t think so…meringues are so delicate and capricious, they’re best used freshly made. You could make, cool, and tightly store outside of the fridge for one or two days though. Have fun making the cake, Emily!
Gina
Aug 12
Pati, if my merengue turned tan did I over cook them? They pulled off the parchment and had a good texture and were not too soft to the touch, cut well!
Pati
Aug 15
As long as it taste good…it’s great, Gina! But generally speaking they shouldn’t be too tan…
Suzanne
Jun 16
Hello Pati
Made this cake for my daughter’s birthday and it was beautiful! I did have a hard time cutting it. Any suggestions? It was a big hit with all the 13 year olds.
Thank you 😘
Pati
Jun 18
You just have to go for it when cutting this cake! I hope your daughter had an awesome birthday, Suzanne!
Lori and Ray
Jun 10
My son and I like watching your show on APT’s Create. He saw this recipe and knew he had to have it for his birthday. I had to make a substitution on the marscarpone but it came out wonderfully. We put strawberry slices in with each layer. He lived it! It’s become a new favorite, definitely one to add to my grandmother’s recipe box.
Pati
Jun 11
Oh wow! I’m so happy to hear that…and say happy belated birthday to your son for me!
Debby Hamilton
Nov 18
Hi Pati, how long in advance can the meringue be made before assembly?
Pati
Nov 19
I would give it 24-48 hours, as long as you store the meringue well and in a place with no humidity.
Debby Hamilton
Nov 18
Hi Pati, How far in advance can the meringue be made before assembly?
Pati
Nov 19
As long as it is completely covered in a place with no humidity, I would give it 24 to 48 hours.
Georgina
Nov 03
Hi Pati, are the oven temps in Celsius or Fahrenheit?
Pati
Nov 03
They are in Fahrenheit.
Anonymous
Nov 02
Hi Pati is the oven temp is Celsius or Fahrenheit?
Pati
Nov 03
Fahrenheit 🙂
Fran
May 17
Hello Pati,
I was wondering, if I reduced the amount of sugar in the meringue, would it affect the consistency? Thanks!
Pati
May 17
Hi Fran, It may affect the consistency, but you are welcome to give it a try with less sugar. Let me know what happens if you do!
Viviana
May 06
I love your cooking ??
Pati
May 08
Thank you Viviana!
Viviana
May 06
I think you are the best
Pati
May 08
?
Baker
Nov 07
How far in advance can this cake be assembled? I don’t want it to become soggy but I don’t want to have to leave the table early to assemble dessert.
Pati
Nov 22
It can hold for about 8 hours, after that, you’d need to refrigerate.
marie
Nov 11
🙂
marie
Nov 10
on the meringue cake, am I to understand to bake at 200 for an hour and then for another 4 to 6 hours at 175? I am a bit confused…thank you…love your show, you and your family! thank you for being there!
Pati
Nov 11
Exactly! Thanks for tuning in 🙂
JoAnn
Oct 27
Pati! Thank u so much for your chili rellenos recipe. I am so looking forward to making the dish and i will let u know how everything comes out. I love your show so very much that it is like visiting with a friend. Again, thank u. U inspire me.
Marius
Oct 03
You could use potato starch.
Crystal
Sep 23
My grandson helped me make this cake today. This episode really touched my heart and I did cry a bit seeing how happy you are with your family. I rarely cook or bake anymore because of work, but after this episode, I cleaned off the dining room table and made drunken rice too! Thanks!
Pati
Sep 28
Crystal, you are so sweet to send me this note. So fun to hear your grandson made the cake with you!
MERENGUE CAKE
Sep 16
Pati , muchisimas gracias por tu aclaracion de los merengues , creo fui yo la que no entendi mucho y pregunte algo que estaba ahi
Otra vez muchas gracias todas las recetas son increibles y disfruto mucho del programa Nellie
Cathie Wulff
Sep 15
You are amazing. Love your show. Thank you for the wonderful recipes.
Pati
Sep 16
Thank you, Cathie!!
MERENGUE CAKE
Sep 07
Dear Pati
Quiero saber cuanto tiempo los merengues hay que dejarlos en el horno cuando se baja la temperatura a 175 eso no dice en la receta
muchas gracias
Nellie
Wendy
Sep 06
Hola Pati! I just love you and your recipes. Can you substitute tapioca starch for the corn starch? Thank you!
Pati
Sep 06
Thanks! Yes, give it a try!
MERENGUE CAKE
Aug 31
POR FAVOR NO DICE EN LA RECETA CUANTO TIEMPO EN EL HORNO TIENE QUE ESTAR CUANDO LA TEMP. SE BAJA A 175 DESPUES DE ESO ENTIENDO QUE HAY QUE DEJARLO DE 4 A 6 HS. MUCHISIMAS GRACIAS
Pati
Sep 06
Hola! Exactamente se deja a 175 de 4 a 6 horas, hasta que esta bien sequito.
Jennifer
Jul 04
Pati,
My little boy,who is 7, watched you and your little boy make this cake so we wanted to try it, however he is allergic to cornstarch. Could you suggest a substitute in the recipe?
Pati
Jul 05
Just skip the cornstarch! The meringues may be just a tad more chewy but in a really good way. You won’t miss a thing!
Silvia Gallegos
Jun 14
Hi Pati!
I saw you make this meringue cake on your TV show on PBS and want to try it. However, I’m wondering how well it lasts at room temperature or in the fridge overnight. Does it get soggy or less crunchy with time, especially if refrigerated? I am thinking of making it for a lunch b-day party at work, but afraid it might not be an ideal choice, since I would probably make it the night before. I thought of the possibility of leaving the meringues in the oven overnight, refrigerating the filling and assembling it the next morning. What do you think?
Gracias por todas las fabulosas recetas… soy una gran fanatica.
Silvia
Pati
Jun 14
Good idea: make meringues a day ahead and keep them covered outside of the refrigerator. The day off, beat cheese with heavy cream and fill and stack. You can also refrigerate the filling. You will love it.