Almond Meringue Cake with Strawberry and Vanilla Ice Cream
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immediately, and uses small "test" meringues to check for doneness.
WHY THIS RECIPE WORKS
For our meringue recipe, we wanted meringues with just the right amount of sweetness. So we added just enough sugar to ensure that the meringue hardened properly but not so much that it was cloying. We added the sugar to the meringue in thr...