Walnut Meringue Layers
Use with the Gingerbread Town-Square Cake.
Photography: Sang An
Martha Stewart Living, December 2007
Yield Makes three 9-inch square cakes
- 8 ounces walnut halves (2 1/2 cups), toasted and finely ground (2 cups)
- 1 cup superfine sugar
- 1 1/2 cups confectioners' sugar
- Pinch of salt
- 8 large egg whites, room temperature
- Preheat oven to 200 degrees. Line 3 baking sheets with parchment. Using a cake pan or a ruler, trace a 9-inch square on each piece of parchment.
- Whisk walnuts, 3/4 cup superfine sugar, the confectioners' sugar, and salt.
- With an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in walnut mixture with a spatula. Spread batter evenly onto traced squares on parchment, and smooth tops.
- Bake for 2 1/2 hours. Turn off oven, and let cool in oven until completely dry, about 75 minutes.
- Carefully peel meringue layers from parchment, and let cool completely on wire racks. Meringue layers can be stored in airtight containers at room temperature overnight if the humidity is low.
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