If you have been following my posts, you know that last week I had a horrible fallout with some french macarons. This is my idea for when I mess up my macarons by adding flour to the almond flour or any other absent-minded mistake. Make a beautiful layered icebox cake. I happened to have tried lemon and fruit punch macarons with the same almond flour that I added a touch of all-purpose flour to, which means they did not turn out. It was a frustrating day, that day.
As you can see with the cookies on the table, they look more like a meringue cookie. They tasted amazing just the same. I couldn’t bare to throw them out, so it occurred to me I could make some kind of layered dessert with them. I text my husband to ask if he would pick up some cool whip frosting that I had saw in the store. I really wanted to give this stuff a try and of course he agreed to it.
I love the colors of this cake. They are so vibrant. I personally think this is a really pretty cake. Not only does it appeal to the eyes, but it appeals to the mouth too.
This is a really rich dessert. It will satisfy a sweet tooth. A very sweet tooth. I love the frosting though. It’s one of my favorites already.
Hopefully this gives you an idea for when things like macarons don’t turn out perfectly.
Icebox Meringue Cake
- 30-40 cookies
- 2 containers of cool whip frosting 10.6 oz each
- Plastic Wrap
- Loaf Pan
- Line the loaf pan with plastic wrap.
- Fill a piping bag with the cool whip frosting.
- Layer cookies on the top of the loaf pan.
- Push some frosting in all the holes and then add a thin layer on top of the cookies. Using a spatula, spread the frosting so the cookies are completely covered.
- Add another layer of cookies and fill in any holes.
- Add another layer of frosting on top of the cookies and spread out with a spatula.
- Repeat for the next two layers.The top should be covered with frosting.
- Place some plastic wrap on the top of the loaf pan and place in the freezer for 2-3 hours.
- Remove from the freezer and unwrap the top of the cake.
- Flip onto a serving plate to have the cookie side facing up. If you want the frosting side to be facing up, flip it with a spatula and smooth out any frosting that was disturbed.
- Cut and serve.
I hope you enjoy the icebox meringue cake!
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