Sweetie Darling

Biscuit Meringue Cake Tutorial

Date - 5th February 2018 / Author - Billie / Category - Recipes

Biscuit Meringue Cake

Wowee! THE trend of 2018 hit us in January!! Strong start to the year for us cakers with the Biscuit Meringue Cake!

If you’re on Instagram, you can’t have missed these cakes popping up here, there and everywhere, and they are beautiful.

To be honest, I wasn’t sure what to call these “cakes” because they don’t seem to have an official name as of yet so, creative as ever, I settled with Biscuit Meringue Cake.

Ironically, there is no cake included in the Biscuit Meringue Cake, however, I think this would be a great design for layers of sponge filled with piped cream, swiss meringue buttercream, or creme patissiere and topped with lashings of fruit!

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Valentine’s Biscuit Meringue Cake

Given that Valentine’s Day is almost upon us, I chose to do a heart-shape Biscuit Meringue Cake but, by far, the most common shapes for these cakes are numbers and even letters.

I used a template to cut out my heart shape, and for a number or letter, I would do the same.

Biscuit Meringue Cake

Cookie Dough

The key to executing this bake is to start with a great cookie dough. One that doesn’t spread too much when baking is ideal!

My recipe below is perfect for this because there is next to no spreading and the dough doesn’t need to be chilled! Not even for a minute!

What a wonderful time-saver!

Meringue

NOTE: my meringue didn’t turn out at all well here, it wasn’t firm, definitely wasn’t holding stiff peaks and was just a bit gloopy.

It doesn’t ever tend to turn out great when I use pasteurised egg whites but I have linked to the Two Chicks website for you to see their recommended meringue recipe here. It may turn out a bit firmer than mine!

Key pointer when making meringue… add your sugar sloooooowly. So slowly. 1 tbs at a time and beat it for up to 30 seconds in between each addition before adding the next tablespoon. It takes a while but you’re likely to get a better, firmer meringue at the end 🙂

To Finish

To decorate my Biscuit Meringue Cake, I used fresh flowers, fresh strawberries and marshmallows.

I have seen other people use macarons and meringue kisses, which looks amazing! This meringue recipe with yield enough meringue to colour some up and make some kisses to decorate your cake with.

If you want to make some macarons to top your Biscuit Meringue Cake, you can see my fool-proof recipe here.

If you have a go at making your own Biscuit Meringue Cake, be sure to take photos, upload them to Instagram and use #yesdarling so I can see them and give you a shout out in my stories!

Have a great week and Happy Biscuit Meringue Cake Baking!

Billie xx

Meringue Biscuit Cake
Print Recipe
Prep Time
1 hour
Cook Time
25-30 minutes
Prep Time
1 hour
Cook Time
25-30 minutes
Meringue Biscuit Cake
Print Recipe
Prep Time
1 hour
Cook Time
25-30 minutes
Prep Time
1 hour
Cook Time
25-30 minutes
Ingredients
Sugar Cookies
  • 225 g butter
  • 200 g caster sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 400 g plain flour
  • 2 tsp baking powder
  • 1 large egg
Meringue (see note in post before using this recipe)
  • 8 tbs pasteurised egg white I use Two Chicks
  • 1 pinch salt
  • 275 g caster sugar
  • 1/2 tsp vanilla extract
Instructions
Sugar Cookies
  1. Preheat oven to 180C (fan) and have two pieces of greaseproof ready to roll out cookie dough onto, along with two baking sheets.
  2. Beat butter and sugar until pale and fluffy.
  3. Add vanilla and almond extracts and mix through.
  4. Add flour, baking powder and egg and mix with your beaters until the dough looks like chunky wet sand.
  5. Use your hands to bring dough together and divide into two chunks.
  6. Roll out each piece of dough onto greaseproof paper dusted with flour. Use a template to cut out desired shape using a sharp knife. Bake until the edges are golden brown. I baked my 8" wide cookies for 17 minutes.
  7. Leave to cool completely then peel greaseproof carefully away from cookies.
Meringue
  1. Whisk egg whites and salt in a stand mixer until soft peaks form.
  2. Continue to whisk and add your caster sugar 1 tbs at a time, waiting up to 30 seconds between each addition of sugar. Once all added, continue whisking on med-high speed for 3 minutes. Your meringue SHOULD be nice and firm at this stage.
  3. Add vanilla extract and whisk just until combined.
Assembly
  1. Preheat oven to its coolest setting (mine is 80C).
  2. Use a piping bag and plain nozzle (or just the end cut off the piping bag) to pipe blobs of meringue onto both of your cookies.
  3. Place into the oven for ten minutes just to dry the surface of the meringue out slightly.
  4. Place one cookie on top of the other and add chosen decorations to your top layer of meringue. I used fresh flowers, fruit and marshmallows. NB. Take care with fresh flowers, make sure they are safe to be used on a cake and, if need be, use Safety Seal or florist tape to protect the cake from the stems.
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Biscuit Meringue Cake

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