Hello everyone, I hope you are all well.
I love the time around the Easter holidays, the days are longer and I just love to hear the birds singing every morning.
Best time of the year, in my opinion.
Here is a lovely Easter cake recipe, pastel colored meringue discs filled with whipped cream and fresh strawberries.
Vanilla Bean Frosting
- 7 egg whites
- 2 cups (450 g) regular sugar
- 1 vanilla bean, split lengthways and seeds scraped out
- A few drops food coloring
Put the egg whites, sugar and seeds from the vanilla bean into a large bowl.
Place the bowl over a saucepan of simmering water.
Whisk by hand for about 4 minutes, or until the sugar has dissolved.
Transfer the mixture to the bowl of a freestanding electric mixer and beat for about 7 minutes or until the bowl no longer feels warm to the touch.
If you want the frosting to have a lovely pastel shade, add a drop or two of food coloring and mix for another minute.
I use turquoise and soft pink here, from Americolor.
Line a baking tray with baking parchment. Use a Wilton 1B tip to pipe a large circle, then fill it with additional circles. (I made 7 circles for each meringue disc to make each disc the same size.)
Repeat with the pink colored meringue mixture. (If you have any leftover mixture you can use it to make mini meringue swirls.)
Bake in a 212 F (100 C) oven for 1 hour 10 minutes. If you use the fan setting you can bake two at the same time.
I made three turquoise and two pink discs…
Fill this meringue cake with whatever you like best.. I filled it with whipped cream and fresh strawberries.
Spread some whipped cream over the first meringue disc.
Top with some sliced strawberries or other berries of your choice.
I usually leave the top layer as it is to display the beautiful pattern.
I hope you are inspired to make this simple, but delicious meringue cake.
Take care of each other over the holidays!
Hugs from me to you.