Credit: Grant Peterson

Fluffy, snow-white meringue tops the layers of this cake. Unbaked meringue holds its shape well when piped; a large star tip (Ateco No. 869) was used to form these fluted peaks. The same meringue, spread smooth, covers the sides, its natural sheen providing a subtle glow. Meringue not only looks lovely, it tastes delicious, especially when flavored with a few drops of vanilla extract or orange-blossom water. (A pale or clear flavoring works best because it won't mar the pure white of the meringue.)

Comments (3)

Martha Stewart Member
March 27, 2010
it s so beautiful
Martha Stewart Member
February 26, 2010
is it okay to eat unbaked meringue? What about salminilla poisoning? It's beautiful though.
Martha Stewart Member
December 1, 2008
This looks sweet!