Health Bar Meringue Torte A Trump Family Tradition Recipes

HEALTH BAR MERINGUE TORTE--A TRUMP FAMILY TRADITION!

Steps:

• Preheat oven to 400.
• Beat egg whites,while slowly adding sugar, vinegar, Cream of tartar, vanilla and salt.
• Beat until meringue holds it's shape.
• Beat some more and still more!
• Draw 2- 9-inch circles on baking paper.(Or the inside of a brown paper bag)
• Place paper, with circles on a baking sheet.
• Spoon meringue equally within the circles.
• Reduce heat in oven to 275 and bake tort for 1½ hours. (Don't encourage children to dance around the kitchen or you will have a flat Meringue)
• Turn oven off and keep torte in oven until completely cool.
• Whip Cream and add crushed heath bars. (I use the food processor to crush them.)
• Frost cooled Tortes like a layered cake.
• Garnish with Heath bar pieces.
• Refrigerate for at least 4 hours before serving.
• Cut small as this is VERY RICH!
• Variation: Put vanilla frozen custard or ice cream between layers instead of frosting with whip cream and cover with Strawberries, raspberries or peaches.

HEATH BAR MERINGUE DESSERT

Steps:

• Chill the candy.
• Chill the bowl and beaters for the cream.
• Make 2 meringues.
• Beat 3 whites with 3/4 cup plus 2 T sugar for each one.
• Spread each meringue on waxed paper to make two 9" by 12" layers.
• Bake at 325 for 45 minutes.
• Remove paper and cool completely.
• Chop the bars to small bits.
• Beat the cream and vanilla.
• Make 2 layers.
• Place one meringue on serving tray.
• Spread half the whipped cream on top.
• Sprinkle half the candy on top of the cream.
• Repeat for second layer.
• Chill overnight.
• Cut into 16 pieces.

MERINGUE TORTE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.