Almond Meringue Cake with Strawberry and Vanilla Ice Cream

Appears in Cook's Illustrated May/June 1995

Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immediately, and uses small "test" meringues to check for doneness.

SERVES 8 to 10

TIME 2 hours, plus 30 minutes cooling and 6 hours freezing

Why This Recipe Works

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