Baked Honey Meringue Cakes Recipes

Steps:

• Preheat oven to 425°F Combine frozen berries, mascarpone, 2 tablespoons honey and lemon zest. Refrigerate until needed.
• Using an electric mixer, beat egg whites with cornstarch, vanilla, lemon juice and salt at medium speed until stiff peaks form, 3-5 minutes. In small bowl, microwave 1/4 cup honey on high, until boiling, about 30 seconds.
• While beating, slowly pour honey into egg whites. Increase speed to medium-high and beat until mixture is glossy and stiff, 5-8 minutes.
• Place dessert shells on parchment paper-lined baking pan. Top each with a generous 1 tablespoons of mascarpone mixture.
• Pipe or spread meringue over the top of the dessert shell and mascarpone mixture. Bake in preheated oven for 3-4 minutes, until golden brown.

Steps:

• Whip the egg whites and salt into peaks.
• Add the vanilla, and continue beating until the mixture forms stiff peaks.
• In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
• Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
• Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
• Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
• Remove from the oven. Cool on the trays. Store in an air-tight container.