Meringue Cake: 12 Best Homemade Recipes

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Light and airy meringue cake is every sweet tooth's dream. Tender inside and crispy outside, it's made from whipped egg whites and sugar. Meringue cakes and rolls are incredibly popular in French cuisine and have spread worldwide over the last century. We've gathered 12 simple recipes for you!

1. Meringue Cake – Classic Recipe

Source: honey-way.ru

For the berry layer, use any berries, but preferably tart ones. For example, raspberries.

Prep time: 2 hours.
Servings: 4.

• For the meringue layers
• 200 g egg whites
• 300 g powdered sugar
• 45 g cornstarch
• 0.25 tsp citric acid
• For the cream
• 300 g 33-35% cream
• 60 g powdered sugar
• 380 g cream cheese
• 1 tsp vanilla extract
• For the filling
• 250 g berry puree
• 14 g cornstarch
• 40 g sugar

1. Beat egg whites with powdered sugar and citric acid in a clean and completely dry bowl using a mixer. Beat until stiff peaks form, about 10 minutes.
2. Add cornstarch and gently mix until smooth.
3. Using a pastry bag and a wide round nozzle, form four meringue layers and bake them in the oven for 35-40 minutes at 140-150 degrees Celsius. Let the layers cool.
4. Place the filling ingredients in a saucepan, mix, and cook until thickened. Let cool to room temperature.
5. Whip all cream ingredients with a mixer until fluffy.
6. Using a pastry bag, pipe the berry filling and cream onto each meringue layer. Assemble the cake, decorate it with the same cream, and refrigerate for 1 hour.

2. Meringue Cake with Peanuts and Custard

Source: aroma-avenue.ru

A very simple cake to prepare, despite its apparent complexity.

Prep time: 3 hours.
Servings: 6.

• For the meringue layers
• 180 g egg whites
• 100 g peanuts
• 280 g sugar
• For the cream
• 1 tbsp cornstarch
• 1 egg
• 100 g sugar
• 200 ml butter
• 100 ml milk
• 1 tsp cocoa

1. Whip egg whites in a dry bowl, gradually increasing mixer speed. When they reach soft peaks, add sugar, continuing to whip. Then continue whipping until a dense, stable mass forms.
2. Roast peanuts, grind them in a blender, and gently mix with the meringue.
3. Using a pastry bag and different nozzles, form two layers and decorations on parchment paper.
4. Dry the meringue in the oven for 2 hours at 100 degrees Celsius.
5. Mix egg, sugar, cornstarch, and milk for the cream until smooth.
6. Place the mixture on the stove and bring to a simmer over low heat, stirring constantly, until thickened. Let the cream cool.
7. Whip softened butter with a mixer and gradually incorporate the cream. Set aside a portion and add cocoa to it – this is for decorating the cake.
8. Assemble the cake with cooled meringue layers and white custard. Decorate it with chocolate cream and other toppings to taste.
9. Refrigerate the finished meringue cake for 1 hour.

3. Meringue Cake with Sponge Cake

Source: pinterest.com

The original poppy seed sponge cake pairs with an equally original coffee cream.

Prep time: 5 hours.
Servings: 4.

• For the meringue layers
• 6 egg whites
• 200 g sugar
• 1 tsp vanilla sugar
• 1 pinch citric acid
• For the sponge cake
• 150 g butter
• 150 g powdered sugar
• 1 tbsp lemon zest
• 1 tbsp vanilla sugar
• 4 eggs
• 100 g flour
• 200 g poppy seeds
• 2 tbsp milk
• For the syrup
• 6 tbsp water
• 4 tbsp sugar
• 2 tbsp cognac
• For the cream
• 400 g butter
• 200 ml strong coffee
• 800 g boiled condensed milk

1. Whip chilled egg whites in a dry bowl with a mixer, gradually increasing speed.
2. When the mixture becomes fluffy, add sugar in portions. Continue whipping until stiff peaks form.
3. Add vanilla sugar and citric acid, and whip for another minute.
4. Transfer the mixture to a pastry bag and form two round layers.
5. Bake them in the oven for about 2-3 hours at 100 degrees Celsius. Let the finished layers cool.
6. Whip softened butter for the sponge cake and half of the powdered sugar until fluffy. Add vanilla sugar and zest.
7. Add egg yolks one by one, continuing to whip.
8. Gently fold in milk, then flour with poppy seeds.
9. Whip egg whites with the remaining powdered sugar and also fold into the batter with a spatula.
10. Pour the batter into a mold the same diameter as the meringue layers and bake the sponge cake for 30-40 minutes in the oven at 180 degrees Celsius. Let it cool on a wire rack and cut in half.
11. Boil water for the syrup, add sugar, cook until dissolved, and then a little longer until the syrup thickens. Let the syrup cool and mix with cognac. Drizzle the sponge cake layers with this syrup.
12. Whip butter for the cream until fluffy and, continuing to whip, gradually add condensed milk. Then add coffee.
13. Assemble the cake with meringue and sponge cake layers, spreading cream between them.

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4. Simple Meringue Cake with Strawberries

Source: sovet-ok.ru

If you need a simpler and quicker recipe to start with – this is it.

Prep time: 1 hour 30 minutes.
Servings: 6.

• For the base
• 2 egg yolks
• 100 g butter
• 100 g sugar
• 100 g flour
• 1 egg
• 2 tbsp milk
• 25 g shelled pistachios
• For the meringue
• 2 egg whites
• 100 g sugar
• For decorating the cake
• 200 g strawberries
• 2 sprigs of mint

1. Whip softened butter with sugar using a mixer. Add egg and yolks, and whip again.
2. Add milk, sifted flour, and chopped pistachios, mix the dough, and spread into a mold.
3. Whip egg whites with a mixer until stiff peaks form, gradually add sugar, and whip until smooth and thick.
4. Spread the meringue over the dough and bake the cake in the oven for 50 minutes at 160 degrees Celsius.
5. Let it cool slightly, transfer to a wire rack, and cool completely.
6. Top with strawberry halves and mint leaves.

5. Pavlova Meringue Cake

Source: ok.ru

Decorate the finished cake with any berries or fruits to your taste.

Prep time: 2 hours.
Servings: 4.

• For the meringue layer
• 200 g egg whites
• 350 g sugar
• 1 pinch salt
• 3 tsp cornstarch
• 1 tsp white wine vinegar
• For the cream
• 400 g 33-35% cream
• 1 vanilla bean

1. Whip room temperature egg whites until fluffy. Continuing to whip, add sugar with salt.
2. Continue whipping until stiff peaks form, and at the end, add cornstarch with vinegar.
3. Form a round, tall meringue layer about 20 cm in diameter. Make an indentation in it for the filling.
4. Place the layer in an oven preheated to 180 degrees Celsius, immediately reduce the temperature to 100, and bake for 1.5 hours.
5. Whip cream with vanilla seeds or vanilla extract until fluffy. Fill the indentation in the meringue layer with this cream.
6. Add berries, fruits, chocolate, and any other toppings.

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6. Meringue Cake with Mascarpone

Source: podacha-blud.com

Instead of mascarpone, you can use another cream cheese to taste.

Prep time: 2 hours.
Servings: 6.

• For the meringue layers
• 5 egg whites
• 220 g sugar
• 1 pinch salt
• 1 pinch citric acid
• For the filling
• 2 bananas
• For the cream
• 300 ml 33% cream
• 200 g mascarpone
• 100 g powdered sugar

1. Whip egg whites with salt and citric acid until fluffy. Gradually add sugar and whip until stiff peaks form, about 10 minutes.
2. Using a pastry bag, make two round meringue layers and bake them for 40 minutes in the oven at 140 degrees Celsius. Let the layers cool.
3. Whip all cream ingredients until fluffy.
4. Spread cream on the layers, arrange banana slices, and assemble the meringue cake. Decorate to taste and refrigerate for 1 hour.

7. Meringue Roll Cake

Source: mykaleidoscope.ru

A meringue roll is not only delicious but also incredibly beautiful. And assembling it is even easier than a classic layer cake.

Prep time: 2 hours.
Servings: 4.

• For the meringue layer
• 200 g egg whites
• 250 g powdered sugar
• 2 pinches vanilla extract
• 1 tsp lemon juice
• 20 g cornstarch
• For the filling
• 180 g frozen berries
• 1 tsp sugar
• 2 tsp cornstarch
• For sprinkling
• 1 handful almond flakes
• For the cream
• 220 g cream cheese
• 20 g powdered sugar
• 120 g 33% cream

1. Whip egg whites with powdered sugar until stiff peaks form. Add the remaining ingredients and whip for another 30 seconds.
2. Spread the meringue onto parchment paper in a layer approximately 30x40 cm.
3. Sprinkle the meringue with almond flakes and bake in the oven for half an hour at 150 degrees Celsius.
4. Flip the layer, remove the parchment paper, and let it cool.
5. Whip all cream ingredients and cook until thickened. Spread the finished cream on the layer.
6. Separately whip the filling ingredients and spread on top.
7. Carefully roll up the meringue cake and refrigerate for 1-2 hours.

8. Meringue Cake with Caramel

Source: mykaleidoscope.ru

For decorating the cake, use melted chocolate, whipped cream, and nuts.

Prep time: 3 hours.
Servings: 4.

• For the meringue layers
• 6 egg whites
• 200 g powdered sugar
• 3 tbsp cornstarch
• 150 g peanuts
• For the caramel
• 5 tbsp sugar
• For the cream
• 400 ml milk
• 3 egg yolks
• 40 g sugar
• 1 packet vanilla sugar

1. Whip egg whites until fluffy, gradually add powdered sugar, and increase whipping speed. Continue whipping until stiff peaks form.
2. Fold in cornstarch and whip a little more.
3. Divide the mixture in half and add 50 g of ground peanuts to one half.
4. Spread both mixtures in a circle on parchment paper and bake the layers for up to 1.5 hours in the oven at 100 degrees Celsius.
5. Melt sugar in a pan without stirring, and let the caramel cool slightly.
6. Whip egg yolks with sugar until foamy. Mix milk with vanilla sugar, bring to a boil, and add egg yolks, stirring constantly. Cook the cream until thickened and cool.
7. Assemble the meringue cake: layer, cream, ground nuts, layer, cream, again nuts and caramel.

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9. Meringue Cake with Lemon Curd

Source: yemin.ru

Sweet meringue pairs wonderfully with lemon tartness.

Prep time: 3 hours.
Servings: 6.

• For the meringue layers
• 6 egg whites
• 250 g powdered sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 pinch salt
• For the cream
• 300 ml 33-35% cream
• 70 g mascarpone
• For the lemon curd
• 70 ml lemon juice
• 1-2 tbsp lemon zest
• 70 g sugar
• 30 g butter
• 3 egg yolks

1. Whip egg whites into a fluffy foam and, gradually adding powdered sugar, whip until stiff peaks form – about 10-12 minutes. In the middle of the process, add salt and lemon juice, and at the end – cornstarch.
2. Spread 2-3 meringue layers on parchment paper. Bake them in the oven for 1.5-2 hours at 130 degrees Celsius and let them cool completely.
3. Mix egg yolks, sugar, lemon juice, and zest, and let the mixture sit for 15 minutes.
4. Strain it through a sieve and heat over low heat. Add butter and cook until thickened, stirring. Cool the curd completely.
5. Set aside a portion of the curd, and blend the rest with mascarpone. Whip cream until fluffy and combine both mixtures.
6. Spread each layer with cream and lightly drizzle with the remaining curd. Assemble the meringue cake and decorate to your taste.

10. Chocolate Meringue Cake with Cherries

Source: youtube.com

If necessary – replace the liqueur with a similar non-alcoholic syrup.

Prep time: 3 hours.
Servings: 4.

• For the meringue layers
• 200 g powdered sugar
• 4 egg whites
• 2 tbsp cocoa
• 0.5 tsp cinnamon
• For the filling
• 500 g cherries
• 2 tbsp Amaretto liqueur
• For the cream
• 200 g sour cream
• 150 ml 35% cream
• 150 g powdered sugar
• 80 g chocolate
• 3 tbsp ground almonds

1. Whip egg whites until stiff peaks form. Add sifted powdered sugar with cocoa and cinnamon, gently mix, and whip again.
2. Form two round meringue layers and bake them for 1 hour at 140 degrees Celsius. Then turn off the oven, but leave the layers in for another hour. Let them cool completely.
3. Remove pits from cherries, add liqueur and 2 tbsp water, bring to a boil, remove from heat, and let cool.
4. Melt chocolate in a double boiler and let cool. Whip sour cream with powdered sugar until fluffy, and mix with chocolate and almonds.
5. Separately whip cream until fluffy and combine both mixtures.
6. Spread cream on the layers, then cherries, and assemble the cake. Cover it with the remaining cream and decorate with berries.

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11. Meringue Cake with Nuts and Prunes

Source: klublady.ru

If you want a large and tall cake – just double the ingredients.

Prep time: 2 hours 30 minutes.
Servings: 4.

• For the meringue layers
• 5 egg whites
• 120 g powdered sugar
• 1 tbsp cornstarch
• For the filling
• 50 g prunes
• 200 g walnuts
• For the cream
• 5 egg yolks
• 80 g powdered sugar
• 0.5 tbsp cognac, liqueur, or aromatic extract
• 50 ml milk
• 100 g butter

1. Whip egg whites with powdered sugar until stiff peaks form, add cornstarch, and whip again. Form two layers from this mixture and bake them in the oven for 1.5 hours at 100 degrees Celsius. Let the finished meringue cool.
2. Whip eggs with powdered sugar and milk, and bring almost to a boil over low heat.
3. Cook the cream until thickened, stirring, pour in cognac, and let the cream cool.
4. Whip butter until fluffy, add the custard base, and whip again.
5. Pour boiling water over prunes for 10 minutes, pat dry, and chop. Toast nuts in a dry pan and also chop.
6. Spread cream on the layers, sprinkle with nuts and prunes, and assemble the meringue cake.

12. Meringue Cake with Chocolate Mousse and Fruits

Source: mykaleidoscope.ru

For this recipe, we recommend using dark chocolate.

Prep time: 2 hours.
Servings: 6.

• For the meringue layers
• 4 egg whites
• 130 g sugar
• 1 pinch citric acid
• 50 g powdered sugar
• 50 g cocoa
• 1 tbsp potato starch
• For the mousse
• 200 g chocolate
• 150 g butter
• 6 egg yolks
• 2 egg whites
• 1 tsp cognac (optional)
• 20 g powdered sugar
• For decorating the cake
• 1 mango
• 2 kiwis

1. Whip egg whites with citric acid until stiff peaks form, adding sugar gradually during the process. Sift cocoa with powdered sugar and starch, and fold into the egg whites.
2. Form two round meringue layers and bake them in the oven for 1 hour at 150 degrees Celsius. Let them cool.
3. Melt chocolate in a double boiler, mix with softened butter, and whip until smooth.
4. Add egg yolks with cognac and whip again.
5. Separately whip egg whites with powdered sugar and gently fold them into the chocolate with a spatula.
6. Refrigerate the mousse for half an hour.
7. Spread mousse on the layers and assemble the cake. Decorate the finished meringue cake with the remaining mousse and fruit pieces.