Description
A delightful peppermint meringue cake filled with whipped cream and dark chocolate.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon peppermint extract
- 2 ounces dark chocolate, finely chopped
- Fresh mint leaves for garnish
Instructions
- Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
- In a mixing bowl, whip egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in vinegar, cornstarch, vanilla extract, and cocoa powder.
- Spoon meringue onto baking sheets in round layers (8 inches in diameter). Bake for 1 hour; turn off the oven and allow cooling inside for an hour.
- In another bowl, whip cream and powdered sugar until soft peaks form. Stir in peppermint extract and dark chocolate.
- Carefully peel meringue layers from parchment paper. Assemble by spreading filling between layers and dusting the top with cocoa powder and mint leaves.
Notes
- Ensure egg whites are at room temperature for better volume.
- Be careful not to overmix the meringue.
- Store in a cool, dry place to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg