Japonaise Almond Meringue Torte Recipes

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FORGET-IT MERINGUE TORTE



Forget-It Meringue Torte image

Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you'll have a pavlova. Craig Claiborne and Pierre Franey brought this clever recipe, Molly Chappellet, an owner of Chappellet Vineyards, to The Times in 1978, and Amanda Hesser rehashed it in 2006. It's a perfect casual dessert for a dinner party, especially if the day before looks busy. Serve it with the raspberry sauce, as suggested, to cut through any sweetness.

Provided by Amanda Hesser

Categories     project, dessert

Time 4h15m

Yield Serves 12

Number Of Ingredients 9

Butter
1 1/2 cups egg whites (9 to 11 eggs)
1/4 teaspoon cream of tartar
3 cups plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup heavy cream
3 -10-ounce packages frozen raspberries, defrosted, or fresh raspberries
2 tablespoons kirsch or framboise liqueur

Steps:

  • Preheat oven to 425 degrees. Butter an angel-food-cake pan. In a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar. With the mixer on high speed, gradually add 2 1/2 cups of sugar. Add the vanilla and almond extracts, and beat to stiff, glossy peaks.
  • Spoon the meringue into the pan. Level the top. Place in the oven, and turn off the heat. Do not open the door until the oven is cool, 4 hours or overnight.
  • Push up the removable bottom of the pan. Cut away the top crust; reserve the crust and the crumbs. Unmold the cake onto a plate. Just before serving, whip the cream with 1 tablespoon sugar, then ice the cake with it. Chop the reserved crust to make crumbs, then sprinkle them around the sides and top of the cake, pressing gently.
  • In a bowl, combine the raspberries, remaining 1/2 cup sugar and kirsch. Stir until the sugar is dissolved. Serve the cake sliced with the sauce spooned on the side.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 59 milligrams, Sugar 54 grams, TransFat 0 grams

JAPONAISE (ALMOND MERINGUE) TORTE



Japonaise (almond Meringue) Torte image

Japonaise? No, not Japanese mayonnaise lol. This is a wonderful cake made of discs of almond meringue sandwiched together with a coffee-flavored butter cream. It was popular when I was a child growing up in Australia and, happily, I recently discovered this recipe which originally appeared in a Vogue Entertaining magazine. It is not at all difficult, and is best made a day in advance and refrigerated until just before serving. Very rich!!

Provided by Daydream

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/4 cups ground almonds
1/4 cup superfine sugar
1/4 cup cornstarch
5 egg whites
2/3 cup superfine sugar, extra
1 cup superfine sugar
3/4 cup water
1 tablespoon coffee extract
6 egg yolks, beaten lightly
8 ounces cold butter
1 cup sliced almonds, toasted lightly
powdered sugar, for dusting

Steps:

  • Preheat the oven to 350°F.
  • Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
  • Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
  • Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
  • Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
  • Carefully fold the almond mixture, that was set aside, into the meringue.
  • Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
  • Place two of the trays on the centre shelf of the oven and the third on the shelf below.
  • Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
  • Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
  • For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
  • Remove from heat and add the coffee essence, and stir briefly to combine.
  • Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
  • While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
  • Taste, and add more coffee essence if desired.
  • Cool the butter cream in the refrigerator until it reaches spreading consistency.
  • To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
  • Place second meringue on top, spread with butter cream, and repeat with the third meringue.
  • Cover the top of torte, and the side, with remaining butter cream.
  • Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
  • Dust top with powdered sugar to serve.

ALMOND MERINGUE TORTE WITH PRALINE BUTTERCREAM



Almond Meringue Torte with Praline Buttercream image

Provided by Nina Martindale

Categories     Cake     Mixer     Egg     Dessert     Bake     Christmas     New Year's Eve     Almond     Winter     Hazelnut     Gourmet     Australia

Number Of Ingredients 17

For meringue layers
6 large egg whites
1 cup granulated sugar
1 cup blanched whole almonds, ground fine in a food processor
1/3 cup all-purpose flour
For praline
1 cup granulated sugar
1/3 cup blanched whole almonds
1/3 cup hazelnuts
For buttercream
1/2 cup milk
1 cup granulated sugar
1 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract
6 large egg yolks
4 sticks (2 cups) unsalted butter, softened to cool room temperature
1/2 cup blanched whole almonds, toasted, cooled, and chopped
confectioners' sugar

Steps:

  • Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
  • Make meringue layers:
  • In a bowl with an electric mixer beat whites until they hold soft peaks. Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almonds and sift flour over meringue. Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly. Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch. Invert layers onto racks and cool.
  • Make praline:
  • Line a baking sheet with foil.
  • In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and stir in almonds and hazelnuts. Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely. Break praline into pieces and transfer to a plastic bag. Crush praline coarse with a rolling pin. Praline may be made 1 week ahead and kept in an airtight container at room temperature.
  • Make buttercream:
  • In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved. In a bowl whisk yolks and add milk mixture in a stream, whisking. Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170°F. Pour mixture through a fine sieve into another bowl and cool completely. In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth. Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
  • Assemble torte:
  • Stack meringue layers, spreading some buttercream generously between them. Spread remaining buttercream on top and side of torte. Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar. Torte may be made 1 day ahead and chilled, covered. Let torte stand at cool room temperature 2 hours before serving.

ALMOND MERINGUE TORTE WITH LEMON AND STRAWBERRY FILLING



Almond Meringue Torte with Lemon and Strawberry Filling image

The recipe calls for a pastry bag, but the meringue disks can also be formed with a spatula. If made ahead, the meringue will soften slightly from contact with the buttercream.

Yield Makes 8-10 servings

Number Of Ingredients 13

1 cup sugar
2/3 cup whole almonds
4 teaspoons cornstarch
1/2 cup egg whites (about 4 large)
Pinch of salt
3/4 cup sugar
1/2 cup egg whites (about 4 large)
Pinch of salt
1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature
1/3 cup fresh lemon juice
1/3 cup chilled whipping cream
1 16-ounce basket strawberries, 4 berries reserved, remainder hulled and thickly sliced
1 1/4 cups sliced almonds, toasted

Steps:

  • Position racks in top third and bottom third of oven and preheat to 300°F. Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper. Place papers, marked side down, on baking sheets.
  • Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground. {Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy. Fold almond mixture into meringue.
  • {Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip. {Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely. Repeat with remaining circle and meringue, forming 2 rounds.
  • Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes. Cool on pans on racks.
  • Combine sugar, egg whites and salt in large stainless steel bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135°F, about 5 minutes; remove from over water. Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes. Beat in butter, 1 piece at a time. Gradually beat in lemon juice. (If buttercream appears curdled, place bowl over low heat for several seconds. Remove from heat; beat until smooth. Repeat warming and beating as necessary.) Whisk cream to firm peaks; whisk into buttercream.
  • Peel parchment off meringues. Using 9-inch tart pan bottom as guide, trim meringues. Place dabs of buttercream on tart pan bottom; top with 1 meringue. Spread 3/4 cup buttercream over meringue; top with strawberry slices. Spread 3/4 cup buttercream over berry slices. Top with second meringue. Spread remaining buttercream over top and sides of torte. Press sliced almonds into buttercream. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before continuing.)
  • Cut reserved whole strawberries into quarters. Arrange atop torte.

MERINGUE TORTE



Meringue Torte image

Ruth Grover writes from Portland, Connecticut: "My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16-18 servings.

Number Of Ingredients 16

3/4 cup butter, softened
3/4 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
6 tablespoons 2% milk
MERINGUE:
6 large egg whites
1-1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 cup plus 3 tablespoons finely chopped walnuts, divided
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
2 cups fresh raspberries

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.

Nutrition Facts : Calories 364 calories, Fat 22g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 144mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

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