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Ingredients
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12 egg whites
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2 cups white sugar
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1 teaspoon cream of tartar
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2 cups chopped cashews, toasted
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1 pound unsalted butter, softened
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12 egg yolks
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2 cups white sugar
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1 cup water
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2 tablespoons dark rum
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2 cups chopped cashews, toasted
Directions
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Preheat the oven to 300 degrees F (150 degrees C). Line four 8x12-inch pans with parchment paper.
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Beat egg whites in a glass or metal bowl until foamy; sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped cashews. Divide meringue between four pans; spread evenly to edges.
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Bake in the preheated oven until light golden brown, 30 minutes. Remove meringues from the baking pans while still hot; let cool. When cool, trim edges so all 4 meringue layers uniformly shaped. Set aside.
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Beat butter in a large bowl until light and fluffy. Whip egg yolks in a separate bowl until thick and lemon colored.
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Meanwhile, combine remaining 2 cups sugar and 1 cup water in a saucepan; bring to a boil. Heat to 270 to 290 degrees F (132 to 143 degrees C) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour hot syrup in a thin stream into beaten egg yolks, while beating at high speed. Beat in whipped butter until buttercream smooth. Beat in rum.
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Arrange 1 layer meringue on a serving plate; spread approximately 1/4 buttercream evenly to edges. Top with 1 more meringue layer; repeat spreading and topping with remaining buttercream and meringue layers, ending with buttercream. Smooth sides with spatula. Sprinkle top with remaining 2 cups chopped cashews. Freeze until solid. Cut 1 inch slices to serve frozen dessert.
Note
Almonds or hazelnuts can be used in this recipe instead of cashews, and the buttercream can be flavored with any flavor of liqueur, coffee powder, or fruit jam.
Nutrition Facts (per serving)
433 | Calories |
28g | Fat |
41g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 433 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 13g | 63% |
Cholesterol 143mg | 48% |
Sodium 287mg | 12% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 1g | 3% |
Total Sugars 35g | |
Protein 7g | 14% |
Calcium 27mg | 2% |
Iron 2mg | 9% |
Potassium 191mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.