Almond Meringue Cake with Strawberry and Vanilla Ice Cream
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immediately, and uses small "test" meringues to check for doneness.
Keywords
- French
- Desserts or Baked Goods
- Eggs
- Make Ahead
- Eggs & Dairy
- Europe
- Frozen Desserts
- Cakes
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Cooking tools:
- Stand mixer
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Spatula
- Compass
- Parchment paper
- Cooking spray
- Piping bag
- Plain decorating tip
- Baking sheet
- Oven
- Cooling rack
- Cardboard
- Tart pan
- Airtight container
- Flexible metal spatula
- Serving platter
- Chef's knife
- Sifter
- Measuring cup
- Measuring spoon
Ingredients
- 4 tablespoons granulated sugar plus 1/3 cup
- 2/3 cup confectioners' sugar
- 1/2 cup large egg whites from about 4 eggs, at room temperature
- 1/3 cup chopped almonds
- 1 quart strawberry ice cream, softened slightly
- 1 quart vanilla ice cream, softened slightly
- 1 1/2 cups sliced almonds, toasted
- fresh strawberries for garnish
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