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White concorde meringue cake recipe.
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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.
Course Dessert
Keyword meringue cake, white concorde cake
Prep Time 30 minutes
Cook Time 3 hours
Servings 8 slices
Author Dikla Levy Frances

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.
    • Cut the strawberries to be the same size as the raspberries. It will help release the juices and create a cohesive texture.
  • 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.

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:
The cake, once assembled is good for up to three days, that's because of the shelf life of the cream.
You can make the meringue a day or two in advance, and store at room temperature (avoid if your kitchen is humid, it will start to dissolve).