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Laura Secord Meringue Cake (Jeanne Loar) Recipe

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This recipe for Laura Secord Meringue Cake (Jeanne Loar) is from The Smith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 egg whites
2 cups berry sugar
˝ tsp Cream of Tartar
2 tsp vanilla
few grains salt

Filling:
1 pint cream
˝ tsp salt
2/3 lb Laura Secord candy: Almond English or Chocolate English
Directions:
Directions:
Beat until stiff. Bake in 2 or 3 round cake tins lined with foil.
Bake 1 hour at 250˚F. Cool for 2 hours in the oven.

Whip the cream. Crush the candy (in plastic bag…use rolling pin)
Fold candy into whipped cream. Spread between layers and frost completely. Let stand in fridge 12-14 hours.

 

 

 

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