Colombian Meringue Cake
Merengón Colombiano is listed in Desserts for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
Heat the oven to 225°F/110°C.
Beat egg whites to soft peaks, then add sugar gradually and beat until glossy and stiff.
Fold in cornstarch and vinegar.
Spread into two thick discs on parchment.
Bake 1½–2 hours and cool in the turned-off oven.
Whip cream with powdered sugar.
Layer one meringue disc, cream, fruit, the second disc, and more cream and fruit.
Assemble near serving time for crisp contrast or several hours ahead for a softer center.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
egg whites
superfine sugar
cornstarch
white vinegar
heavy cream
powdered sugar
mixture
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