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Flourless Chocolate Cake with Meringue

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A rich, slab of flourless chocolate cake topped with a light meringue — this cake is as impressive as it is delicious.

A fudgy slab of flourless chocolate cake topped with a marshmallowy Swiss meringue—this Passover-friendly, gluten-free dessert is as impressive as it is easy to make. The cake portion is a one-bowl, five-ingredient recipe that you mix up with a whisk. While the cake bakes, you whip up a Swiss meringue, a type of meringue made by whisking sugar and egg whites in a bowl over simmering water before whipping them to stiff peaks. Once the base of the cake is baked, you swirl the meringue dramatically over top, then briefly bake the cake until the meringue peaks are lightly golden.

What you’ll need to make flourless chocolate cake with Meringue

flourless chocolate cake with meringue ingredients

Step-by-Step Instructions

Begin by melting the butter in the microwave.

melted butter

Immediately add the chopped chocolate.

chopped chocolate and melted butter

Stir until completely melted and smooth.

melted chocolate and butter mixture

Add the sugar and whisk to combine.

adding the sugar to the chocolate mixture

Whisk in the eggs one at a time.

whisking in the eggs

Then add the cocoa powder.

adding the sifted cocoa powder to the cake batter

Whisk until smooth and thickened.

finished chocolate cake batter

Transfer the batter to a buttered 9-inch springform pan.

cake base ready to bake

Bake for 30 minutes, or until set.

baked flourless chocolate cake base

While the cake is baking, make the meringue topping. Combine the egg whites, sugar and cream of tartar in the bowl of a stand mixer (or any other large heatproof bowl) and whisk to combine. Set the bowl over a saucepan filled with 1/2-inch of simmering water, and whisk until the egg whites are very warm to the touch and the sugar is dissolved, about 3 minutes.

whisking egg whites and sugar over simmering water

Remove the bowl from the pan and attach it to the stand mixer. (Alternatively, a hand mixer can be used.) Fit the mixer with a very clean whisk attachment (or beaters if using a hand mixer).

Whisk on medium speed (or high if using a hand mixer) until the meringue is cooled, glossy and holds medium-firm peaks, about 5 to 6 minutes. You’ll know it’s ready when you lift the whisk out of the bowl and the meringue holds firm peaks that curl over.

whipped Swiss meringue

Spoon the meringue over the hot cake, leaving a 1-inch border around the perimeter. Then use a small spoon to create dramatic swirls.

swirling meringue over baked cake

Place the cake back in the oven for 12 to 15 minutes, or until the meringue is lightly browned.

lightly browned meringue

Let cool on a rack, then remove the sides of the springform pan and transfer to a serving platter.

cake cooling on rack

Make-ahead note: The chocolate cake base may be made up to 2 days ahead of time, but wait until the day of serving to add the meringue (it is not necessary to heat the cake before adding the meringue topping).

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Flourless Chocolate Cake with Meringue

A rich, slab of flourless chocolate cake topped with a light meringue — this cake is as impressive as it is delicious.

Servings: 12
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour 15 Minutes


For The Cake

  • 1½ sticks (12 tablespoons) unsalted butter, plus more for greasing the pan
  • 6 ounces semisweet chocolate, chopped
  • 1¼ cups sugar
  • 5 large eggs
  • ½ cup Dutch-process cocoa powder, sifted (see note)

For Meringue Topping

  • 4 large egg whites
  • ⅛ teaspoon cream of tartar
  • ¾ cup sugar


  1. Set a rack in the middle of the oven and preheat to 350°F. Generously butter a 9-inch springform pan.
  2. In a large microwave-safe bowl, melt the butter in the microwave until foamy (watch carefully so that it doesn't boil and splatter). Add the chopped chocolate and stir until completely melted and smooth. (If necessary, pop the bowl back into the microwave for 20 seconds to melt any remaining bits of chocolate.) Add the sugar and whisk until well combined. Whisk in the eggs one at a time. Whisk in the cocoa powder, using a folding motion at first so it doesn't fly out of the bowl. Pour the batter into the prepared pan and bake for 30 minutes, or until the cake is set.
  3. While the cake bakes, make the meringue topping. Bring ½-inch of water to a boil in a small sauce pan, then lower the heat so that the water just simmers. Combine the egg whites, cream of tartar, and sugar in the bowl of an electric mixer (or any large heatproof bowl). Set the bowl over the pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk gently for about 3 minutes, until the egg whites are hot to the touch and the sugar is dissolved. Remove the bowl from the pan and attach it to the stand mixer. (Alternatively, a hand mixer can be used.) Fit the mixer with the whisk attachment (or beaters if using a hand mixer) and whisk on medium speed (or high if using a hand mixer) until the meringue is cooled, glossy and stiff, 5 to 6 minutes. You'll know it's ready when you lift the whisk out of the bowl and the meringue holds a firm peak that curls over. Set aside until the cake is done.
  4. When the cake comes out of the oven, give the meringue a quick whisk, then pile it onto the the hot cake, leaving a 1-inch border around the perimeter (it may spread a little and you don't want it to touch the sides of the pan). Use a small spoon to swirl it into dramatic peaks.
  5. Place the cake back into the oven for 10 to 12 minutes, until the meringue peaks are lightly browned. Let the cake cool on a rack for about 15 minutes, then run a sharp knife around the edges, if necessary, to loosen any meringue that may have stuck to the sides. Carefully remove the sides of the springform pan. Transfer the cake to a platter and serve at room temperature. (Removing the base of the springform pan is optional: to do so, simply slide a large spatula underneath the cake and lift it off -- it is pretty sturdy.) To make neat slices through the meringue, wipe the knife clean between slices.
  6. Note: The chocolate cake base may be made up to 2 days ahead of time. Once cool, wrap tightly in plastic wrap and store in the refrigerator. Wait until a few hours before serving to add the meringue (it is not necessary to heat the cake before adding the meringue, but do let it come to room temperature).
  7. Note: The easiest way to sift the cocoa powder is to pass it through a fine mesh sieve when adding it to the cake batter.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 slice
  • Calories: 343
  • Fat: 18 g
  • Saturated fat: 11 g
  • Carbohydrates: 45 g
  • Sugar: 41 g
  • Fiber: 2 g
  • Protein: 5 g
  • Sodium: 52 mg
  • Cholesterol: 108 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • Didn’t wait for Passover to try this beautiful cake out. It tasted as wonderful as it looked. Wish there was a way to prepare it dairy free so we could serve it after a a meat/chicken dinner but worth keeping for a special coffee and cake invite.

  • Jenn, the question I should have asked–can I realistically get away with making this in a 9 inch round pan with parchment, etc. without sacrificing any overall look of the cake? Or is the 9 inch square with parchment overhand a better option if I don’t want to purchase a springform? If I did it in the round I would just plan to flip it after about 10 minutes of cooling? FYI–personally not wanting to do meringue for this cake–just want a good GF option for guests I can dress up with sauce or ice cream, etc. and keep in the freezer until needed for company with dietary restrictions. THANKS!!!

    • Hi Diane, I think the cake itself will be just fine in a round pan – I only use a springform pan in this recipe because of the meringue. 🙂

      • How great! Can’t wait to make this! Thrilled to have the recipe. Thanks so much, Jenn!

      • Hi Jenn, thank you so much for all your lovely recipes. Just a little question, would the chocolate cake be a good base for a chocolate Mousse cake?

        • Hi Bianca, I haven’t used it for that, but I think it should work. I’d love to hear how it turns out if you try it!

          • Oh and think I can use semisweet baking chips? I only have unsweetened and bittersweet baking bars…. thanks again!

            • — Ally
          • Bars are best here as baking chips have stabilizers that help them hold their shape when heated, but in a pinch, I think they should work.

            • — Jenn
  • Hi Jenn, Does this cake freeze well? Also what type of spring form pan (what maker) would you suggest? Some seem so flimsy to me. Is there a certain type or brand that you like to use? As always, thanks so much!

    • Hi Diane, You could freeze this cake without the meringue topping. For a springform pan, I like Nordic Ware. Cook’s Illustrated recommends the Williams Sonoma Goldtouch spring form pan, but I haven’t tried it. Hope that helps!

      • So helpful! So happy to have this info! Thanks so much, Jenn!

  • Hi Jennifer, would you recommend this chocolate cake recipe (without the meringue topping) for a two-layer 9inch birthday cake? Thank you!

    • Hi Katia, I think that while technically it will work, that it will be very dense. Hope that helps!

  • This cake was amazing! I followed the directions exactly, cooked for 35 min, and it came out perfect. I served it with homemade whipped cream and berries, and everyone at my book club was amazed! Thanks for another easy, delicious recipe.

  • I made this for Valentine’s Day tonight. Absolutely loved by all…my gluten-free girl as well as the rest of us who aren’t gluten-free. Company worthy!
    Topped with raspberries.

  • this looks divine. can I use an 8-inch sandwich tin?

    • Hi KF, I think it should work. If it doesn’t have a removable bottom, the cake will be a bit harder to cut and serve (and may not look as pretty) but should be doable.

  • Hi Jenn, is there something I can use as a substitute for cream of tartar for the meringue? Or maybe best to just top it with whipped cream if I can’t find cream of tartar? Thanks much. I look forward to trying the recipe!

    • Hi Betsy, You can use an equal amount of white vinegar or lemon juice. Hope you enjoy!

  • This is my first time to make this recipe, and I just took the cake out of the oven, and it has cracks. What does that mean? What did I do wrong?

    • Hi Terry, Are you referring to the chocolate portion of the cake having cracks or the meringue topping? If it’s the chocolate layer, no worries as it will be hidden with the meringue.

  • Brought this to a potluck, the tiny slivers disappeared in an instant and I really can’t say enough good things about this rich, easy recipe. The gluten free friends I was serving this to all asked for your recipe, expect to see them here soon too.
    A million times can’t go wrong with anything you plop on this blog. Biggest thanks!

  • Hello Jen! I am looking for a new Flourless Chocolate Cake for our Passover Seder and I found this one and your other flourless chocolate cake recipe with the almond flour. Which one is lighter and also your favorite?! Thank you for your perfect recipes!! XO

    • Hi Stacey, They are both light and wonderful but I’d opt for this one – it’s a million times easier.

    • Hi. Would love to make this, but do you think you could you sub the mayo for not or coconut oil? Thanks

      • Hi Lisa, I’m not sure I understand your question. Are you asking about a different recipe?

  • I would like to make this for Passover. Can I substitute vinegar for the cream of tartar?

    • Yep!

      • Thanks. I’ll let you know how it comes out.

  • Could this recipe be adapted to a mini cake pan? If so, any thoughts on baking time?

    • Hi Mary, what size cake pan are thinking of using for this?

  • Hi Jenn, do you think I could use unsweetened chocolate and add sugar to compensate? I would add 1 Tbs of sugar per ounce of chocolate. What do you think? Thanks 🤔

    • Hi Caroline, I think that should work!

  • Hello Jenn,

    I have made this twice in the past and it turned wonderful (each time, it was gone within a day). However, I was wondering how long this will maintain its gorgeous taste on account of the meringue topping — I want to bake something as a gift for a former gluten-intolerant boss of mine and I was confused between this and your flourless chocolate cake with the chocolate ganache (which I’ve never made). Which one of the two would you recommend, accounting for a 12-24 hour gap between baking and serving of the cake?

    Thank you so much !

    • Hi Malak, For this one, the meringue needs to be added on the day of serving. However, you could make this one without the meringue – it’s very good that way, too. The flourless chocolate cake with ganache can definitely be made a day or two ahead but it’s a project! Another option would be to use the ganache on this cake instead of the meringue. Hope that helps!

  • The first time, I made this cake in my friend’s kitchen, it came out PERFECTLY. The second time, at home — it’s in the oven now — and it’s rising unevenly with one huge puffy lump rising above the rest of the cake. I’m sure it will taste delicious still but any ideas why this happened? Did I not mix it evenly? (Tho I thought I did.) Or is it that my oven has uneven heat?

    • Hi Malakins, This doesn’t rise a huge amount, but if it did rise unevenly, it could be due to uneven mixing or your oven heating unevenly (like you said). How did it turn out?

      • Well, the lump kinda collapsed after I took it out of the oven and the top was just somewhat cracked. But tastewise, the cake was absolutely fabulous (husband gave it a 12/10 haha) so I’m not complaining. I’m putting it down to uneven mixing on my part since I baked your banana-toffee cake today and that turned out picture perfect. Thanks again for your wonderful recipes! I never used to have much luck with baking before but every. single. recipe from your site has been a success for me.

        • So glad it turned out nicely – thanks for the follow up! 🙂

  • Thank you, Jenn. Your site is the first one I check for inspiration and trustworthy recipes. This cake is another winner.
    I made this recipe exactly as written, baking for 35 minutes (maybe could have taken it from the oven a couple of minutes earlier). It was quick and easy —
    one bowl and a whisk. Because I needed to make it a day ahead, I skipped the meringue, and served it topped with whipped cream and fresh berries on the side. Everyone declared it delicious. Will definitely make again and again!

  • The chocolate cake was divine. This was the first meringue i’ve ever attempted and it wasn’t perfect but it wasnt bad either. I think I pulled it out a little too quickly because the tips of the meringue were beginning to burn. So the top was marshmellowy and gooey but the closer you got to the cake the texture was foam -like.

    Some clues on what to do if the top begins to brown too quickly or what i’m looking for in terms of texture?

    • Hi Gayatri, The meringue on this is a bit more marshmallowy than your typical meringue. That said, if you think it was a bit underdone, next time you make it, I would adjust the oven rack to be one notch lower. That way, the tops of the meringue will brown more slowly allowing the inside to firm up a bit more. (Or you could completely forgo the meringue and just serve it topped with whipped cream :).

  • Hi Jenn… I plan on making this cake for my daughter’s birthday but she requested cream cheese frosting… Do you think that would work and can I refrigerate this cake? Thanks… Alice

    • Hi Alice, I think that would work. Yes, I’d store it in the fridge if you make it in advance, but bring it to room temp before serving. Happy birthday to your daughter!

      • Hi Jenn, my husband is allergic to egg yolks. Will the flourless cake work if I use just egg whites as opposed to whole eggs?

        • Hi Rosie, I haven’t tried it so I can’t say for sure but I think you’ll miss the richness without the yolks. What about making a chocolate pavlova instead? This one is wonderful (and it only calls for egg whites). I make it every year for Passover.

  • Hi Jen I just love your recipes and tell everyone about your site!
    Question regarding the flourless cake, if I used lactose free butter would it make any difference to the taste?
    Also could I use Stevia as sweetener Thanks

    • So glad you enjoy the recipes Robyn, and thanks for spreading the word about the blog! Unfortunately, I don’t think the lactose free butter would work here. And regarding the Stevia, I’ve never worked with it, so I couldn’t say for sure. Sorry I can’t be more helpful!

      • So I went ahead and used lactose free butter, 1/2 the amount of sugar and some stevia and it turned out great!
        Only thing is I baked with convection 35 minutes and it started to burn a bit around the edges. So I think you need to reduce the baking time if using a convection oven?

        • Yes, or reduce the oven temp by 25°F.

      • Can the leftover cake be frozen?

        • Hi Robyn, The cake can be frozen without the meringue topping.

  • I made this yesterday and it was super easy and delicious. I was worried it was going to taste eggy but it didn’t. I didn’t bother with the meringue – because our dinner meal was on the heavy side- just put some whipped cream on top and raspberries and blueberries. Many compliments on the cake and a request for the recipe. I used about 80-85% of a cup of sugar (slightly more than 3/4 cup but definitely less than one cup in the recipe). I only had 2 oz of semisweet Ghirardelli bar on hand so the remainder was Ghirardelli semisweet chocolate chips. This is the 10th recipe I have made from your website. Thumbs up for all 10!

  • This cake is beautiful! Even though it’s easy to make, it looks impressive. It is also delicious and was a big hit, especially amongst dark chocolate fans. (A small piece goes a long way.) My 18-year-old son, who polished off the majority of the cake, commented that the meringue is a perfect, light complement to the rich, dark chocolate. I agree.

  • I made this for my son’s birthday, since he has chosen to be gluten free. It was easy and delicious. I have been intimidated by meringue and seldom make it, but have had so much success with recipes from Jenn; I knew it would turn out terrific…and it did.

  • Hi
    Could I use a loose bottom pan instead of springform? 9 inch too


    • Hi Joyce, I wasn’t familiar with a loose bottom pan, but looked it up online and I suspect it should work. Enjoy!

  • Hi Jenn,
    If I make this cake a day or two before baking it with the meringue, should I take it out of the pan and then put it back in or leave it in the pan and then add the meringue — or do something else altogether? (I’ve never done this before!! :-))

    • You can leave it in the pan, but I think I’d unfasten the spring on the pan just to “unstick” it from the sides and then reseal it until you’re ready to add the meringue. Hope you enjoy!

      • Thanks, Jenn! I ended up making everything on the same day, but I now see how it works and will be comfortable following your recommendation in the future.

  • Made this for a friend with celiac disease. It is delicous for everyone. It was a huge hit at my dinner party last night.

  • I have a guest coming that is gluten free and this looks like a perfect dessert. Was wondering if I could bake this in an 8 inch square pan and serve like a brownie? I probably won’t make the meringue but would go with raspberries and ice cream. Thoughts?

    • Hi Dawn, Sure, I think that’s doable. I would begin by lining the pan with parchment paper, then either spray the paper with non-stick cooking spray or grease with butter. Be sure to leave an overhang; this will make it easy to lift the cake out of the pan before cutting. Also, you may need to bake it for just a tiny bit longer, due to the size of the pan. Enjoy!

  • This is my second time making your cake. I love most sweets, but I’m not a big cake fan. Your flourless cake is a different matter entirely. Fudgy, like the best brownie. How do you think it would taste with just homemade whipped cream on top? Thanks!

    • Hi Barbara, It’s delicious with just whipped cream. Glad you are enjoying the cake!

  • Hi Jenn,
    This looks great! Do you think substituting nondairy margarine would be a mistake? I need to make the cake nondairy.

    • Hi Joan, I’m not sure this would work with nondairy margarine. Unfortunately, I don’t recommend it. Sorry!

  • Jen- If I do not make the meringue topping, should I increase the bake time of the cake to make up for the extra time it would have spent in the oven with the meringue?

    • Hi Elise, no need to bake the cake any longer if you’re not adding the meringue. Hope everyone enjoys!

  • Hi, instead of your macaroons (which we love!) I’m making this for Passover….and then traveling with it. Would you suggest that I leave it in the pan and just remove it when I get to my destination? Or am I better off removing and putting it in a cake carrier? I can make the cake the day before if that makes a difference.

    • Hi Sheri, I think you could transport it either way. But regardless of whether or not you still have it in the pan, I would put it in the cake carrier as the meringue is a little fragile and the cake carrier will protect it. Hope everyone enjoys!

      • This was a HUGE hit last night! However, after 3 hours in the car the meringue sort of “leaked” – the top of the cake under the meringue was wet and there was liquid coming out of the pan. We put it in the fridge during the seder and took it out a few minutes before serving. Still tasted awesome and no one was wiser for it! Was surprised that no one else experienced this, though.

  • Hi Jenn!

    Can I use Dutch cocoa powder here instead of the natural one? Will it clash with the natural chocolate bar?

    By the way, I made your Snickerdoodles and double chocolate chip cookies and they are awesome.

    Thank you!

    • — Patricia Unite
    • Reply
    • Hi Patricia, I made it with the natural cocoa powder here, but I think you could get away with using Dutch cocoa powder here. And glad you enjoyed the cookies :).

  • Quick question – can I used dutch-processed cocoa or would you recommend natural cocoa? Thanks!

    • Hi Sally, I recommend natural cocoa since that’s what I tested the recipe with. However, this is not one of those recipes where it would really make a big difference since there’s no flour or leavening agent. If you really prefer the flavor of Dutch-process, it will work here too.

  • Hello! I am making this today, but I could only get one semi sweet bar, 4oz. Is it okay to add 2 oz chocolate chips to make it to 6? Everyone is shopping for chocolate here in New York!

    • Yes that’s fine, Lora. Enjoy!

      • This was supper easy, beautiful and a great success, just like the other two recipes I have tried from this site! I had no idea I could bake! Thank you!!!

  • Hi Jen,
    How far ahead can you make the meringue for the cake and then leave the cake out? I am having people for dinner and would like to have the cake finished before they arrive.

    • You can make the cake up to 2 days ahead and leave it out at room temp. I would wait to add the meringue until the day of and you can do that a few hours before your guests arrive.

  • Hey Jen, can I make this with your chocolate ganache as a topping instead of the meringue? Have you tried it that way?

    • Hi Erin, You could definitely do that, although it will be very rich — not necessarily a bad thing 😉 It’s also good with whipped cream or a simple dusting of powdered sugar.

  • Hello! I am making the flour less chocolate cake with meringue. If I am serving it tomorrow but making it today, do I refrigerate it until then or leave it out? Thank you!

    • — Christina Panos
    • Reply
    • It’s best to leave it out at room temp. And I would wait to add the meringue until the day of, or you can just leave it off and serve with whipped cream. Enjoy!

  • Hi, Jenn. Do you think the mascarpone topping from your Double-Chocolate Pavlova recipe would work on the Flourless Chocolate Cake? I’m thinking of subbing in the mascarpone topping for the meringue. Thanks!

    • Yes, I do think that would work– let me know how it turns out!

  • Do you think this recipe would work using Stevia instead of sugar? I would love to try this however am trying to stay away from sugar.


    • — Rhoda Heinrichs
    • Reply
  • I’ve made this recipe 2 times in the last month. Perfect every time. I did not make the meringue with it, but instead served it one time with a raspberry sauce. All guests enjoyed the deep rich flavor. Absolutely a favorite!

  • Does this cake need to be stored in the fridge? I was hoping to make it for an auction/bake sale, but it would out at room temperature for about 8-10 hours. Would that ruin the meringue? Thanks!

    • Hi Anna, It will be fine for a day at room temp. Enjoy!

  • Hi Jenn!
    Would I be able to top the cake with slices of caramelized pears before adding the meringue topping without ruining the whole dessert?
    I want to take this dessert for a potluck dinner and plan on adding the meringue topping ahead of time. Once again, I hope this will be ok.
    I have always enjoyed and had success with your great recipes Jenn and don’t want this to be the exception as a result of my changes!
    Thank you Jenn!

    • Hi Nila, I love the idea of caramelized pears with this cake but I would probably serve them on the side — otherwise, I worry the cake would get soggy. Hope that helps!

  • I just wanted to tell you how much I am enjoying your receipts. Each and everyone has been a grand success. Thank you so very much for sharing your bountiful knowledge with us.
    I live in Malta (Europe). Do you have a link where I may donate some money for your cause.

    • — Nathalie Marlin
    • Reply
  • Can this be done as a cupcake recipe?

    • Hi Colette, Yes, that would work — just be sure to reduce the cooking time.

  • The beautiful cake is made-I piled some fresh sliced strawberries and hid them under the meringue-waiting to slice into it for my son’s birthday get together tonight.

  • Hands down, this is the best dessert ever! I just made the cake; didn’t have time to do the meringue topping, but it was still wonderful! Thanks! Love your website.

  • I made this twice during the past Easter weekend- one as instructed and one without the meringue – absolutely delicious and a crowd pleaser! I did cut the sugar content in the cake to 1/3 C since the cocoa powder I used had sugar in it already. Thanks Jenn, for such a wonderful and easy-to-make recipe. –Anita

  • Yummy and easy. But beating the meringues took much longer than 5 minutes before peaks formed. Eventually it did get there and this cake is really pretty!

    • Same here; it took much longer than 5 minutes. It was beautiful and delicious and it’s all gone!!

    • I treat meringue like whipping cream and chill the bowl with beaters for several hours or for an hour in the freezer before making meringue or whipping cream. Also, humidity can play a big factor in how quickly the meringue will set up. The earlier in the morning you tackle the meringue, the less likely you are to have a humidity problem that slows the process down. I’ve been baking & cooking for nearly 60 years & had to figure these things out on my own…long before the internet. :))

  • I made this dessert for our Passover seder last night and it was beyond delicious! I am not a baker so I was a little nervous about the meringue (never made it before) but it was easy peasy. Thanks for making me look like a rock star!

  • This looks amazing – but is there a note for the room temperature egg whites? I didn’t see it…

    • Thanks for catching that, Sally. That was a mistake — no note 🙂

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