My White Concorde Meringue Cake is a light and elegant dessert made with crisp, airy meringue layers, fluffy whipped cream, and fresh berries. The delicate meringue melts into the creamy filling while the berries add freshness, color, and just the right balance of sweetness. Finished with shards of broken meringue for a beautiful bakery-style look, this cake feels both impressive and wonderfully light with every bite.
I recently baked my Chocolate Concorde Cake for a gathering with friends, and it was a great success, so I could not resist baking the white version: the yin to its yang. The surprising part is that the recipe and methods are very similar, yet the end result is completely different: this cake is extra crisp, much lighter, and, of course, the flavor is all about the berries.
The Key Ingredients
I bet you have baked meringue dozens of times, but please bare with me for a moment because I scratched my head a few times while testing this recipe before realizing the importance of these ingredients:
- Cornstarch. It has a double duty here. During mixing, it helps stabilize the meringue faster, reducing the risk of deflating. Then, as the cake sits, it helps preserve the structure and crisp texture by slowing the sugar from dissolving over time. I tested it without and with a smaller amount and the meringue ended up soaking in all the liquids from the filling and lose its crisp texture and height.
- Fresh Berries. Yes, they are delicious, but It’s all about the texture: the meringue is crisp, yet melts quickly the moment you bite into it, while the fresh berries are juicy and plump, extending that contrast of textures just a little longer. Unfortunately frozen berries wil not work so well, but I included a list of other filling options for you to chose from.
- Lemon juice. Just a splash, goes a ling way. The acidity of the lemon balances the sweetness coming from the meringue and cream, and it helps the berries maintain its plump texture.
- Egg whites. I use large, on average (in the USA) each weights 30g. Use the leftovers to make my Egg Yolks Challah.
Other Filling Options
When I say filling options, I mean to replace the berries, not the cream, the cream is the “glue” that keeps the cake together.
- Lemon curd. You can use it instead of the berries, or in addition.
- Apple Compote. Love this for a fall version of this recipe, will be best to use tart apples.
- Fresh Cherries. Pitted and cut in half, use them the same way the as the berries.
- You do you. Got an ideas I did not include? go for it. If you are not sure, leave a comment at the bottom of the post, and we can brain storm together.
Let The Fun (BAKING) Begin
below are step by step images for a visual reference. Please, before you start, read my tips and notes below, it is a collection of the “lessons learned” while testing.
- Organization is key. You do not want to count broken egg shells because you lost the egg counts (like me), or start again because a drop of egg yolk got in the egg whites (like me). Set aside the eggs needed, do not take them from the carton.
- Separate the eggs while they are still very cold. At room temperature, the yolks break more easily and can drip into the whites, and even a small amount of yolk can prevent the meringue from whipping properly. I like to use three bowls: one for the yolks , one for separating 1–2 egg whites at a time, and the mixer bowl. This way, if a yolk breaks, you only lose 1–2 egg whites instead of the whole batch.
- Use a stand mixer. Or, do it in two batches. This is a big amount of egg whites and sugar, which needs a lot of force to whip properly. I used my 3.5 quart (small kitchen aid mixer), and it was not perfect but good enough.
- When assembling the cake, do not press the disks, they will break. If there is a gap, you can fill it when coating the cake.
- Assembling is easier for experienced bakers, which is why I want to make it clear that it does not need be perfect. The broken pieces will bring the cake together.
- Setting time is very important. The cream needs the time to set and slightly softer the meringue so when you slice into it it will hold its shape.
- Use a serrated knife and slice the cake at a 45°F, and lift the knife as you slice it (like bread) this way you do not smash the cake.
- Timing: make the meringue, before assembling make the fruits then the cream and assemble immediately. Check notes in recipe card for make ahead, and storing instructions.
Step 1: Make The Meringue
Step 2 & 3: Make The Filling and Assemble
Size Options
I used an 8-inch pan to mark the parchment paper, then used an offset spatula to shape the meringue. You can also use 9-inch size pan, and spread the meringue slightly thinner. (It is easier to frost the cake when it is shorter. )
My Recommendation: do not attempt to cut the cake into thin pieces, chances are the slice will break, and the cake is light so you want big, generous slices.
White Concorde Meringue Cake
Made with crisp, airy meringue layers filled with fluffy whipped cream and fresh berries. Light, elegant, and beautifully balanced with creamy, crunchy, and fresh flavors in every bite.
Servings 8 slices
Ingredients
Meringue Cake
- 2 1/2 Cups (500g) Sugar
- 1/4 Cup (30g) Cornstarch
- 10 Large (300g) Egg whites
- 1/2 teaspoon Salt
Filling
- 4 Cups Mixed fresh berries
- 2 Tablespoons (half a lemon) Lemon juice
- 3 Tablespoon s (37g) Sugar
- 2 1/2 Cups (600ml) Heavy cream
- 1/2 Cup (60g) Powdered sugar
Instructions
Make the Meringue
- Preheat your oven to 215°F and line two large baking sheets with parchment paper. Use a pencil to mark 3 8-inch rounds: 2 over one pan and another one over the second pan. Turn the paper over.
- Measure the sugar (500g), salt (1/2 teaspoon) and cornstarch (30g) and process it for about 10 seconds.
- Whip the egg whites (300g) using the whisk attachment until it starts to foam.
- With the mixer on high speed, gradually add the sugar mixture, 1/4 cup at a time.
- Whip until you have a thick, shiny and stable meringue, it should take anything between 7-10 minutes depending on the strength of your mixer.
- Mount about 1/4 of the meringue at the center of each marked circle then, use an offset spatula to gently spread it into an 8-inch circle.
- Fill a piping bag with the rest of the meringue, then pipe it at the space between the gaps into 8-10 inch logs.
- Bake for 3 hours, alternating the pan's location every hour.
- Remove the meringue from the oven and set it a side to cool completely.
Make The Filling
- Wash the berries, shake to remove access water, then place them in a large bowl.
- Toss the lemon into the berries, then sprinkle the sugar and set it aside for about 30 minutes.
- Whip the cream (600ml) with the powdered sugar (60g), starting on low speed gradually increasing to high speed. Whip until you have a thick, stable cream.
Cut the strawberries to be the same size as the raspberries. It will help release the juices and create a cohesive texture.
Assemble
- Fill a large piping bag with whipped cream. Not all the cream, we will use it to create a border between each layer to prevent the berries from oozing out.
- Place one meringue disk over your serving plate (best 10 inch or bigger). Top the disk with 1/2 cup of cream, and spread it to an even layer.
- Pipe cream around the borders of the disk.
- Fill the center off the cake with the berries, making sure to stain as much of the liquids as possible.
- Top with another disk and repeat topping and fiiling it the same way.
- Top with the third disk, and then use the rest of the cream to frost the cake from top to the sides.
- Break the meringue logs and randonly (and very messy) stick the pieces on the sides and top of the cake.
- Refrigerate the cake for 6-8 hours before slicing.
Notes
- Make ahead and storing instructions:
