Tuesday, October 22

Pumpkin Spice Latte Meringue Cake

Layers of baked coffee flavored meringue and pumpkin pastry cream topped off with whipped cream, coco powder and pumpkin molasses caramel. 

Meringue is one of those things that I was scared of making for so long. I had heard horror stories of whites not whipping, collapsing or perhaps being over whipped. The term stiff peaks, was kind of a mystery to me. I had no idea what this meant for the longest time. Then one day I read this post about  how to make Swiss meringue buttercream and I had an aha moment.

Meringue is easy peasy. It's great to top pies with, baked into cookies, to use as frosting, I've even used it in pie crust! One thing I have never done is make a meringue cake. Now I'm sure you are looking at these pictures thinking. What the heck is that blob? It's pure meringue! This is a non-cake, cake.  A great alternative for those with gluten sensitives. It's also lower in calories! No butter or  flour. All these eggs also means it is high in protein right? So it's practically health food... Kidding!

You start by whipping your meringue, placing it on baking sheets and baking until it is crisp and dry. Since meringue is all egg white, I opted to make a pumpkin pastry cream with some of the egg yolks so there was less waste. Topped off with a heaping pile of whipped cream, coco powder and a caramel drizzle. This cake is sure to impress, and it's so easy to make! I feel like because I totally stink at decorating layer cakes, this is perfect for me.

The hardest part about this cake? Taking photos of it! The thing with meringue cakes, is that they need to be eaten fairly quickly. The crispy meringues start to soften and before you know it the cake isn't holding up. It was also a really dark day here in NH, so my lighting and such was not that fabulous. I took hundreds of photos and no matter what the pastry cream came out looking a tad green. Then before I knew it the cake was losing it's shape and I had to give up and dig in!

Pumpkin Spice Latte Meringue Cake

12 room temperature Davidson's Safest Choice egg whites
2 tsp cream of tarter
1/4 tsp salt
1 cup granulated sugar
1 1/2 tsp instant coffee granules

For the pumpkin pastry cream:
6 Davidson's Safest Choice egg yolks 
1 cup milk
1/2 cup brown sugar
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1/2 tbs corn starch 
1 tsp pumpkin pie spice
pinch of salt

For the topping:
1 cup heavy whipping cream
1 tbs coco powder
Pumpkin Molasses Caramel for drizzling, recipe found HERE


  1. In the bowl of your electric mixer, using your whip attachment. Whip egg whites, cream of tarter and salt on high speed until they are foamy. 
  2. Slowly pour in granulated sugar while mixer is on high and whip until soft peaks form.
  3. Return mixer to high and mix in your instant coffee. Whip until stiff peaks form.
  4. On parchment paper lined baking sheets divide meringue into three equal sized circles. To make it easier, trace a 9 inch cake pan as an outline of where to spread your meringue.
  5. Bake at 250 for about 2-2.5 hours or until the meringues are dry to the touch. 
  6. Turn oven off, and crack the door allow to sit for one hour. 
  7. Allow to cool completely before assembly.
  8. To prepare you pumpkin pastry cream, in a medium sauce pan over medium heat whisk egg yolks with your brown sugar.
  9. Slowly whisk in your milk,   salt, and corn starch. Bring to a low boil and continue whisking until it has thickened and coats the back of a spoon. 
  10. Remove from heat, mix in pumpkin puree and pumpkin pie spice.
  11. Cover with plastic wrap, and refrigerate until cold.
  12. To prepare your whipped topping,  in your electric mixer whip cream on high until soft peaks form. I like to keep it unsweetened. However you can add some confectioners sugar to sweeten it to your likings. I find the cake is sweet enough and the cream off sets it. 
  13. To assemble your cake, place on layer of meringue on the bottom, top with cold pastry cream, top with a second layer of meringue. The alternate remaining pastry cream and meringue. 
  14. Top with whipped cream, dust with coco powder and drizzle with caramel.
  15. Then serve! Cake is best when eaten immediately.  

** I made this cake using Davidson's Safest Choice Eggs. Safest Choice is a pasteurized egg, which eliminates any chances of the spread of things like salmonella or listeria. When I separate my egg whites from the yolk, my hands get covered in raw egg (I'm a messy baker!). Thanks to Safest Choice, I do not need worry about getting sick or spreading foodborne illness to my kids**
Disclaimer: Davidson's Safest Choice Eggs compensated me for this post. However all opinions are my own.


  1. I think you photographed it wonderfully! :)

  2. Your cake looks beautiful and I'm going to try it...If it was a dark day, it may mean that the humidity was a bit high.I tried to make royal icing on a day like that and it wouldn't stand up. Looks like your meringue did well, though.

    1. The humidity can definitely make meringue hard to whip. Though in this case that wasn't the problem. Because of the moisture in the whipped topping and pastry cream the baked meringues do not stay dry. It's just like when you make Pavlova. You assemble and then serve.

  3. Maravilhoso, perfeito mesmo!
    Kiss, Susana
    Nota: Ver o passatempo a decorrer no meu blog:

  4. I'm always tentative about making meringues (I've had bad experiences in the past), but yours looks awesome! I love the fall flavors!!

  5. Carrie, this cake is seriously amazing! I am blown away by your talent and hard work during this pumpkin series. Bravo my dear!

  6. I share your fear of meringue! But this crazy beautiful recipe make s me think it can be done! Lovely!

  7. What a beautiful cake! Your pumpkin recipes just keep getting more amazing!

  8. Oh wow, this looks beautiful!! I am dying to taste this :)

  9. I'm always tentative about making meringues (I've had bad experiences in the past), but yours looks awesome! I love the fall flavors!!