Angel Meringue Cake


For the Meringues: 6 egg whites, at room temperature Large pinch of salt 1 1/2 teaspoons white vinegar 1 1/2 cups superfine sugar 1 tablespoon cornstarch For the Mousse: 6 egg yolks 1/2 cup granulated sugar Juice and minced or grated zest of 2 lemons 1/2 cup unsalted butter 1 cup heavy (whipping) cream Fresh raspberries and edible blossoms such as pansies or small candy hearts for garnishing


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