Peppermint Meringue Cake with Chocolate Buttercream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Abigail Johnson Dodge
This gorgeous dessert features crisp peppermint meringues layered with tender chocolate cake and rich chocolate frosting.
Ingredients
- 1 cup powdered sugar
- 1/3 cup superfine sugar
- Pinch of salt
- 3 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
Instructions
- Position rack in center of oven and preheat to 175 °F. Using pencil, trace two 12 x 4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12 x 4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.
- Sift powdered sugar, superfine sugar, and salt into medium bowl. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy. Increase speed to medium-high and beat until soft peaks form. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes. Beat in vanilla and peppermint extracts. Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines.
- Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.
- Carefully remove meringue rectangles from parchment. DO AHEAD: Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.
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