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However, meringue powder can also be used in place of traditional meringue in recipes for baked goods such as angel food cakes, and doing so has a variety of benefits. It’s convenient, easy-to-measure, shelf-stable, and doesn’t leave you with the mess that comes with separating eggs.
We can’t achieve angel food cake perfection for free, so make sure you follow these steps closely. Pulse the granulated sugar into superfine sugar. Use a food processor or blender. Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites. Add cake flour and salt to food processor. Pulse them with the remaining sugar.
For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350° until golden brown, 15-18 minutes.
Spread with lemon curd; replace cake top. For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
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