Three layer cake and a recipe for Meringues



Early this morning I woke up to a dense fog, intermingling of hot and cold. As I walked through my usual forest preserve , there was a stillness in the air.  The air heavy with anticipation, waiting for the adventure ahead, the hustle and bustle of the coming week. As I stood there just for a second gazing at the stream almost disappearing in the fog, I remembered something I had read somewhere, “If you want something that you never had, you must be prepared to do something you have never done before”. I will leave you with that thought and the recipe for the Meringues.


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This is a white vanilla cake soaked in simple syrup infused with saffron. I used Cream Cheese and Whipped cream frosting in between the layers and decorated with Meringues.

This recipe is pretty good and has worked for me.





  • Egg whites 8
  • Cream of Tartar 1/4 tsp
  • Granulated Sugar 1 cup
  • Powdered Sugar 3/4 cup
  • Vanilla extract 1 drop
  • Wilton gel food color 1/2 drop. I used sky blue colour


  • Preheat oven to 250 degrees
  • Mix the Sugars and keep aside
  • Separate the Egg yolks from Egg whites. Be extremely careful, you do not want any part of Egg yolk going into the Egg white. You can use Egg yolks to make Lemon curd if you like
  • In a Stand Mixer, mix the Egg Whites with Cream of Tartar and whip at very high speed until soft peaks form.
  • Add Food Coloring and Vanilla Extract, mix well
  • Start adding the Sugars a spoon at a time all the while Mixer is running at high speed.
  • Once the mixture is stiff, stop running the mixer
  • Attach Star tip to the Pastry bag.
  • fill the pastry bag with the Egg mixture
  • Pipe the shapes that you want on a cookie sheet lined with Parchment paper
  • Bake for 50 minutes. Switch off the oven and leave the Meringues untouched inside the oven for about 8 hours minimum.
  • Do not open the oven door to check if they done.
  • Once out, they will fine if you use them on the same day. If you are planning to use them in a day or two, keep them in an air tight container.
  • I never keep them more than 2 days but the air where you live is not humid they could last  a few more days.

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Recipe from






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