How to Make a Meringue Cake

Photo © Matthew Armendariz - mattbites.com

Pastry chef Daniel Jasso's extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make.

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The Mission: DIY Hazelnut-and-Chocolate Meringue Cake

Photo © Matthew Armendariz - mattbites.com

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Pastry chef Daniel Jasso has nicknamed this cake "the beast," because slicing it can be tricky—the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife and let it return to room temperature before serving.

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First: Prepare the Hazelnuts

Photo © Matthew Armendariz - mattbites.com

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Line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.

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Spread the hazelnuts on a third baking sheet and toast until browned.

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Let cool slightly, then transfer to a towel and rub to remove the skins.

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Chop the nuts.

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Next: Prepare the Meringue

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In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed.

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Beat until soft peaks form.

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Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts.

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Fold in the hazelnuts and chocolate chips.

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Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.

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Spread the meringue in the drawn circles.

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Bake the meringues for 2 hours and 30 minutes, until crisp.

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Next: Begin Assembling the Cake

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In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm.

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Spread the whipped cream on the meringue layers and stack them. Refrigerate or freeze the cake overnight.

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Cut into wedges.

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Garnish with chocolate shavings and serve at room temperature.

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How to Make a Meringue Cake

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The Mission: DIY Hazelnut-and-Chocolate Meringue Cake

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First: Prepare the Hazelnuts

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Next: Prepare the Meringue

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Next: Begin Assembling the Cake

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