Cake ”Double Meringue”

by Editorial Staff

The cake was so tasty, fragile, tender that these six pieces flew away almost instantly …

Summary

Prep Time	15 mins
Cook Time	1-2 hrs
Course	Dessert
Servings (Default: 6)

Ingredients

Egg white – 2 pcs.
Sugar (or powdered sugar) – 120 g
Vanilla – to taste
Nuts (hazelnuts) – to taste

Instructions

In a bowl, combine proteins, sugar, and vanillin. We put the bowl on a saucepan with boiling water (it turns out a water bath) and beat at high speed with a mixer for 7-8 minutes.
The mass turns out oh-oh-very thick and dense, does not fall from an inverted spoon.
We transfer the protein mass to a file with a cut corner, then put small meringues (12 pieces) on a baking sheet covered with parchment. The mass should go about 2/3, the rest will go to the cream.
And we bake (or rather dry) meringue cakes in the oven for 1-2 hours at a temperature of 100-120 degrees.
Now put some cream (from the same bag) on half of the meringues.
And cover with the other half.
Grind the nuts (I have fried hazelnuts).
Now sprinkle our cake with nuts on all sides. It can be done in the same way as in the photo.
Squeeze a little more cream on top of the meringue cakes and decorate with a whole nut.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.