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Almond Meringue Cake

Almond Meringue Cake

This almond meringue cake is pure magic—crunchy, creamy, and nutty in every bite. It’s elegant yet simple, perfect for any celebration or just an afternoon treat. Try it out and impress your family and friends with this delicate dessert!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine allmand, American
Servings 8

Equipment

  • Mixing Bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Baking Sheets
  • Parchment paper
  • Measuring Cups and Spoons
  • Whisk
  • Offset spatula (optional, for spreading cream)

Ingredients
  

For the Meringue Layers

  • 4 large egg whites room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup almond flour finely ground

For the Filling & Topping

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup toasted sliced almonds

Optional: Fresh berries, caramel drizzle, or melted chocolate for garnish

Instructions
 

Step 1: Prepare the Meringue Layers

  • Preheat Oven: Set your oven to 275°F (135°C). Line two baking sheets with parchment paper.
  • Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy.
  • Add Sugar Gradually: Increase speed to high and slowly add the sugar, one tablespoon at a time. Keep beating until the mixture turns glossy and forms stiff peaks.
  • Incorporate Almond Flour: Gently fold in the almond flour and vanilla extract using a spatula, ensuring not to deflate the meringue.
  • Shape the Meringue: Divide the mixture into two or three equal circles on the parchment paper. Spread evenly into round cake layers about 8 inches in diameter.
  • Bake: Bake for 1 hour, or until crisp and lightly golden. Turn off the oven and leave the meringues inside to cool completely for about 1 hour.

Step 2: Make the Whipped Cream Filling

  • Chill Mixing Tools: Place the mixing bowl and beaters in the fridge for 15 minutes before whipping.
  • Whip the Cream: Pour the heavy cream into the chilled bowl. Beat on medium speed until it starts to thicken.
  • Add Sugar & Vanilla: Add powdered sugar and vanilla extract, then beat until soft peaks form. Avoid over-whipping.

Step 3: Assemble the Cake

  • Place First Meringue Layer: Lay one meringue disc on a serving plate.
  • Spread Whipped Cream: Add a generous layer of whipped cream using a spatula.
  • Repeat Layers: Place the second meringue disc on top and repeat the process. If you have a third layer, add it as well.
  • Final Decoration: Sprinkle toasted almonds over the top and add optional garnishes like fresh berries, caramel, or chocolate drizzle.
  • Chill Before Serving: Let the cake sit in the fridge for at least 1 hour before slicing.

Notes

Tips for the Perfect Almond Meringue Cake

✔ Room Temperature Eggs: Helps achieve a better meringue texture.
✔ Low & Slow Baking: Prevents cracking and keeps the meringue crispy.
✔ Use a Gentle Hand: Fold in the almond flour carefully to keep the air in the meringue.
✔ Make Ahead: Store meringue layers in an airtight container and assemble fresh before serving.
Keyword Almond Meringue Cake