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A torched meringue frosting adds even more height and drama to a layer cake. Test kitchen contributor Nicki Sizemore shows how to make the meringue, sculpt it into peaks and spikes, and finally torch it for a toasty, caramelized finish.A torched meringue frosting adds even more height and drama to a layer cake. Test kitchen contributor Nicki Sizemore shows how to make the meringue, sculpt it into peaks and spikes, and finally torch it for a toasty, caramelized finish.
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This looks amazing! If I am making the cake ahead of time, should i spread the meringue on it & torch or will it go soggy in fridge?
Should i spread the meringue on it, refrigerate and torch just before serving?
Will the meringue harden up quickly?
I was planning on doing a trifle brownie cake, should I omit the ingredients that would need refrigeration to better suit the meringue? I need this done in advance as I don’t want to spend the evening making & torching the meringue. Any suggestions welcome!