Dominican Meringue Cake Frosting Suspiro Recipes
DOMINICAN MERINGUE CAKE FROSTING (SUSPIRO)
Best frosting ever!! In my country all cakes are topped with meringue frosting. It is not hard like the meringue cookies, it is so soft and fluffy, you will love it!! Don't turn off your mixer throughout the entire mixing process.
Provided by Kitty Kat Cook
Categories Dessert
Time 30m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the caramel by boiling water and sugar over low heat, when it starts making thick, sticky bubbles, it has reached a caramel consistency. It'll be a light yellow color. Don't let it burn! (Careful this kind of caramel burns like melted plastic).
- While the caramel cooks, in a glass bowl whisk the egg whites at high speed until it forms peaks.
- Slowly add the powdered sugar until it is all mixed.
- Continue to whisk and add the salt and cream of tartar.
- Very slowly add the caramel into the meringue until it is all well mixed.
Nutrition Facts : Calories 488.8, Sodium 45.7, Carbohydrate 123.3, Sugar 121, Protein 1.8
FROZEN CHOCOLATE-CHIP MERINGATA
Meringata-Italian for "meringue cake"-is an elegant yet homey frozen dessert of whipped cream sandwiched between meringue rounds. Rolando Beramendi slices the meringata and serves it with a warm chocolate-espresso sauce. Food and wine Mag
Provided by Chef bethany W
Categories Frozen Desserts
Time P1DT1h
Yield 10 slices, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 225° and position racks in the lower and middle thirds. Trace an 11-inch circle on the undersides of each of 2 sheets of parchment paper. Turn the paper over onto 2 large baking sheets.
- In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Increase the speed to high and beat until soft peaks form. Add the granulated sugar 1 tablespoon at a time, beating for 5 seconds between additions. Add the vanilla and beat until the whites are stiff and glossy, about 4 minutes.
- Transfer half of the meringue to a pastry bag fitted with a 1/2-inch plain round tip and pipe a ring of meringue just inside each drawn circle. Spoon the remaining meringue into the circles and spread it 1/2 inch thick. Bake the meringues for about 1 1/2 hours, until very pale but dry. Turn off the oven, prop the door open slightly and let the meringues cool in the oven for at least 6 hours, until dry and crisp.
- In a bowl, using an electric mixer, beat 2 cups of the cream with the confectioners' sugar until firm. Fold in one-fourth of the chocolate. Spread the cream over 1 round, spreading it to the edge. Top with the second round, pressing it lightly. Freeze until the cream is firm, about 4 hours.
- Meanwhile, melt the remaining chocolate in a bowl set over a pan of simmering water. Off the heat, whisk in the remaining 1/4 cup of cream and the espresso.
- Using a serrated knife, cut the frozen cake into wedges and transfer to plates. Let stand for 10 minutes. Spoon some of the sauce on each wedge and serve.
Nutrition Facts : Calories 404.9, Fat 24.8, SaturatedFat 15.4, Cholesterol 91.7, Sodium 67.7, Carbohydrate 43.4, Sugar 41.4, Protein 4.1
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- Making the syrup: Mix granulated sugar, cream of tartar, and ¼ cup of water. Boil in a saucepan over medium-high heat. If you have a candy thermometer (Amazon affiliate link) -I do recommend using one- boil until it reaches 112 °C [235 °F]. If you do not have a thermometer, boil until it reaches a syrup consistency (It will be thick but still a light color, see notes)
- Whisking egg whites: In the meantime, using the stand mixer wire attachment, whisk the egg whites for 30 seconds at low speed. Increase speed to medium and whisk until they become white and has doubled and formed peaks (about 3 mins).
- Adding syrup: Slowly, and in a thin stream, pour the syrup into the bowl while whisking over high speed until it forms very firm peaks (about 5 mins).
- Finishing: Add the vanilla extract, and once incorporated, the powdered sugar, whisk until it's combined and the meringue is at room temperature. The meringue should have firm peaks, and some of the meringue has "climbed" into the center of the wire whisk.
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