Meringue Torte Recipes

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CHOCOLATE MERINGUE TORTE



Chocolate Meringue Torte image

This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 10 servings.

Number Of Ingredients 21

4 large egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2/3 cup confectioners' sugar
3 tablespoons baking cocoa
1/2 teaspoon vanilla extract
CAKE:
1/4 cup butter, softened
1 cup sugar
1 large egg
1 large egg white
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup water
2-1/2 cups reduced-fat whipped topping
1 tablespoon toffee bits or almond brickle chips
1/2 ounce semisweet chocolate, shaved

Steps:

  • Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.

Nutrition Facts : Calories 362 calories, Fat 9g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.

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

MERINGUE TORTE



Meringue Torte image

Before spreading the sorbet, let soften at room temperature; or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between) until smooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h15m

Number Of Ingredients 9

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1 1/2 teaspoons white or cider vinegar
1 teaspoon vanilla extract
1 pint sorbet, ice cream, or frozen yogurt, softened, for serving
Sliced peaches or toasted sliced almonds, for serving (optional)

Steps:

  • Preheat oven to 225 degrees. Line a baking sheet with parchment paper. With an electric mixer, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. With mixer running, add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Meanwhile, in a small bowl, stir together remaining 2 tablespoons sugar and the cornstarch; beat into egg-white mixture. Beat in vinegar and vanilla.
  • Drop dollops of mixture in a line down center of prepared baking sheet. With a flexible spatula or a wet spoon, spread into a 6-by-14-inch rectangle. Make a 1-inch-deep well down the center, leaving a 1-inch-thick border around edges.
  • Bake 2 hours; turn off oven, and let stand (in oven) for 2 hours or up to overnight. Fill with sorbet; top with peaches or almonds, if desired. Cut into pieces with a serrated knife.

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.

CHOCOLATE PECAN MERINGUE TORTE



Chocolate Pecan Meringue Torte image

Provided by Ina Garten

Categories     dessert

Time 5h50m

Yield 8 servings

Number Of Ingredients 17

7 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 1/3 cups plus 2 tablespoons sugar, divided
2 teaspoons pure vanilla extract, divided
Chocolate Pecan Filling (recipe follows)
1 cup cold heavy cream
Dark chocolate shavings, for decorating
1/2 cup pecans
4 extra-large eggs
1/4 cup sugar
1/2 teaspoon cornstarch
4 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons brewed espresso
1 teaspoon Kahlua
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
  • Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
  • With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
  • Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
  • In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
  • In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
  • Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

OVERNIGHT RASPBERRY (OR STRAWBERRY) MERINGUE TORTE



Overnight Raspberry (Or Strawberry) Meringue Torte image

If you like meringue desserts, you will love this one. Crispy on the outside and melt-in-your-mouth soft in the center and drizzled with luscious raspberries. From Cooking Light Magazine (12/2003) I adapted recipe to use fresh strawberries in the photo.

Provided by SharleneW

Categories     Dessert

Time 44m

Yield 16 serving(s)

Number Of Ingredients 8

1 1/2 cups egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 teaspoons butter
3 (10 ounce) packages frozen raspberries or 3 (10 ounce) packages strawberries, in light syrup, thawed and undrained
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Steps:

  • Preheat oven to 450°F.
  • Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
  • Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
  • Place pan in 450°F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
  • Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
  • Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).

Nutrition Facts : Calories 208.7, Fat 1.5, SaturatedFat 1.1, Cholesterol 1.4, Sodium 83.2, Carbohydrate 47.1, Fiber 2.3, Sugar 44.7, Protein 3.1

MERINGUE CRUST



Meringue Crust image

This is one of my favorite crusts.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 8

Number Of Ingredients 5

2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup white sugar

Steps:

  • In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
  • Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g

CHOCOLATE MERINGUE TORTE



Chocolate Meringue Torte image

This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.

Provided by Allrecipes Member

Time 2h40m

Yield 10

Number Of Ingredients 20

4 large egg whites egg whites
½ teaspoon cream of tartar
⅔ cup sugar
⅔ cup confectioners' sugar
3 tablespoons baking cocoa
½ teaspoon vanilla extract
¼ cup butter or stick margarine, softened
1 cup sugar
1 egg
1 egg white
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup baking cocoa
1 teaspoon baking soda
½ cup 1% buttermilk
½ cup water
2 ½ cups reduced-fat whipped topping
1 tablespoon toffee bits or almond brickle chips
½ (1 ounce) square semisweet chocolate, grated

Steps:

  • Line a baking sheet with parchment paper. Trace two 8-in. circles 1 in. apart on paper; set aside. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold in. Fold in vanilla. Spread evenly over circles. Bake at 275 degrees F for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
  • In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa and baking soda; add to batter alternately with buttermilk and water.
  • Pour into two 9-in. round baking pans coated with nonstick cooking spray and floured. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 67 g, Cholesterol 32.4 mg, Fat 9.1 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 215.2 mg, Sugar 44.7 g

CHERRY-BERRIES MERINGUE TORTE



Cherry-Berries Meringue Torte image

Enjoy this delicious meringue torte filled with cream and topped with berries - a delightful dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 18h

Yield 8

Number Of Ingredients 11

3 large eggs
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1 package (3 oz) cream cheese
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 cup whipping cream
1 cup miniature marshmallows
1 1/2 cups fresh strawberries
1 can (21 oz) cherry pie filling
1 teaspoon lemon juice

Steps:

  • About 30 minutes before making the meringue shell, place an egg separator over a small bowl. Crack open each egg over the egg separator to separate the white from the yolk. (Save egg yolks for another recipe.)
  • Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes.*
  • Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.
  • Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won't hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.
  • Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.
  • Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.
  • Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.
  • In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.
  • Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.
  • Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerate at least 12 hours to blend the flavors but no longer than 24 hours.
  • Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or "cap," from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.
  • To serve, spoon the berry mixture onto the filling. Or cut the meringue shell into serving pieces, and top each serving with the berry mixture.

Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 55 g, TransFat 0 g

CHOCOLATE MERINGUE TORTE



Chocolate Meringue Torte image

This divine dessert is a chocoholic's dream come true with its moist made-from-scratch cake and crunchy meringue.

Provided by SmilinJenE

Categories     Dessert

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 20

4 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2/3 cup confectioners' sugar
3 tablespoons baking cocoa
1/2 teaspoon vanilla extract
1/4 cup butter or 1/4 cup margarine, softened
1 cup sugar
1 egg
1 egg white
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup water
2 1/2 cups whipped topping
1 tablespoon toffee pieces or 1 tablespoon almond brickle chips
1/2 ounce semisweet chocolate, shaved

Steps:

  • Line a baking sheet with parchment paper; trace two 8-inch circles 1 inch apart on the paper; set aside.
  • In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar one tablespoon at a time, beating until stiff peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold inches Fold in vanilla. Spread evenly over circles. Bake at 275°F for 1 hour.
  • Turn oven off and do not open door; Let meringues dry for 1 hour. Remove meringues from paper and store in an airtight container.
  • In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa, and baking soda; add to batter alternately with buttermilk and water. Pour into two 9-inch round baking pans coated with nonstick cooking spray and floured. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue, and remaining topping. Sprinkle with toffee bits and shaved chocolate.

Nutrition Facts : Calories 351.6, Fat 10.3, SaturatedFat 6.2, Cholesterol 45.2, Sodium 227.8, Carbohydrate 62.1, Fiber 2.7, Sugar 43.4, Protein 6.6

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.

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.

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2015-12-10 Meringue pavlova torte is a delicious and impressive holiday dessert, made with layers of chocolate spiced meringue, whipped cream, and mulled cranberry compote. *This …
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MERINGUE TORTE RECIPE - HOW TO A TO Z
2014-05-06 To make Meringue torte layer, put 4 egg whites into a mixing bowl, add a pinch of salt and beat on highest setting of your mixer. When foam is formed, slowly add sugar and …
From howtoatoz.net


MERINGUE TORTE WITH LEMON CREAM - URBAN FOODIE KITCHEN
2022-04-14 While the meringue is baking, combine the lemon zest and sugar in a small bowl. Use a fork to mix them together. Combine the sugar mixture, lemon juice, egg, egg yolk, and …
From urbanfoodiekitchen.com


MERINGUE TORTE RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


23 BEST MERINGUE DESSERTS - INSANELY GOOD RECIPES
2022-06-06 One trick is to add a teaspoon of cornstarch to the mix to help absorb any excess moisture. 2. Strawberry Pavlova. Pavlova is a layered meringue dessert that usually involves …
From insanelygoodrecipes.com


THE BEST MERINGUE RECIPES TO DAZZLE EVERY DINNER PARTY
2021-07-23 Lemon Meringue Roulade. Creamy lemon curd rolls into a roulade, an almond meringue mixture, before being topped with fresh whipped cream, more lemon curd, and …
From southernliving.com


RHUBARB TORTE MERIGUE - RECIPES | COOKS.COM
2022-06-07 Put on top of cooled torte and bake until browned at 325 degrees. Ingredients: 9 (cream .. flour .. salt .. sugar ...) 8. RHUBARB TORTE DESSERT. Mix ingredients together. …
From cooks.com


MERINGUE TORTE - PLAIN.RECIPES
Ingredients. 3/4 cup butter, softened; 3/4 cup sugar; 6 egg yolks; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder
From plain.recipes


STRAWBERRY-CHOCOLATE MERINGUE TORTE RECIPE | MYRECIPES
Place 1 meringue on a serving platter; spread 1 cup whipped topping over top. Arrange half of strawberry mixture over the whipped topping. Top with remaining meringue; spread 1 cup …
From myrecipes.com


STRAWBERRY MERINGUE TORTE > CALL ME PMC
2022-02-17 Beat until stiff peaks form. Place 3 or 4 of the prettiest strawberries to the side to save as a garnish for the top. Clean, stem, and slice the strawberries. Gently fold the sliced …
From callmepmc.com


INA GARTEN'S CHOCOLATE PECAN MERINGUE TORTE RECIPE - TODAY
2018-10-23 Torte. 7 extra-large egg whites, at room temperature. 1/2 teaspoon cream of tartar. 1/2 teaspoon kosher salt. 2⅓ cups plus 2 tablespoons sugar, divided. 2 teaspoons pure vanilla …
From today.com


KEY LIME MERINGUE TORTE RECIPE - TRACEY SEAMAN | FOOD & WINE
Directions. Preheat the oven to 350°. Line the bottoms of two 8-by-2-inch round cake pans with wax paper and grease the paper. Sift together the flour, baking powder and salt. In a large …
From foodandwine.com


CURRANT MERINGUE TORTE | THE LEMON APRON
2019-08-13 Cut the chilled butter into cubes and add it to the processor bowl. Give it a couple of pulses to create large chickpea sized bits of the mixture. Blend the egg and vanilla together …
From thelemonapron.com


POLISH MERINGUE CAKE WITH BERRIES (TORT BEZOWY) RECIPE
2021-07-26 Preheat oven to 350 F. Put meringue circles in oven and bake for 5 minutes. Reduce heat to 265 F and bake for another 50 minutes. Remove from oven and let cool …
From thespruceeats.com


MERINGUE TORTE RECIPE: HOW TO MAKE IT | TASTE OF HOME
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From preprod.tasteofhome.com


RUSSIAN TORTE (APRICOT-NUT-MERINGUE) RECIPE - THE SPRUCE EATS
2020-09-29 Bake for 40 minutes. Remove from oven. Toward the end of the 40 minute baking time, make the meringue by whipping the egg whites until foamy. Add 1/2 cup sugar and …
From thespruceeats.com


BEST CHOCOLATE PECAN MERINGUE TORTE RECIPES | BAREFOOT CONTESSA: …
2019-02-08 Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the …
From foodnetwork.ca


CHERRY MERINGUE TORTE RECIPE | EAT SMARTER USA
The Cherry Meringue Torte recipe out of our category cherry tart! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & …
From eatsmarter.com


CHOCOLATE MERINGUE TORTE - IN FINE TASTE
2019-12-29 Preheat oven to 275 degrees Fahrenheit. On a piece of parchment paper, draw a 9-inch circle; place paper on cookie sheet. Beat 3 egg whites with salt and vinegar until stiff. …
From infinetaste.com


MERINGUE RECIPE BETTY CROCKER - THERESCIPES.INFO
Meringue for 9-Inch Pie Recipe - BettyCrocker.com great www.bettycrocker.com. By Betty Crocker Kitchens Updated Sep 24, 2015 Ingredients 1/2 cup sugar 4 teaspoons cornstarch 1/2 …
From therecipes.info


STRAWBERRY MERINGUE TORTE RECIPE - LA CUCINA ITALIANA
2019-10-04 For the filling: Clean and prune the strawberries. In a blender or food processor, blend 1 pound of the strawberries with the lemon juice, the sugar mixed with the cornstarch, …
From lacucinaitaliana.com


THIS MONTH'S RECIPES | ANNA OLSON
method. Preheat the oven to 325°F (10°C). Very lightly grease three 8-inch (20 cm) round cake pans and line the bottoms and sides with parchment paper. Pulse the pistachios with ½ cup …
From annaolson.ca


MERINGUES | KING ARTHUR BAKING
To make naturally-colored, fruit-flavored meringues: Combine 1 cup + 1 tablespoon (128g) of recipe's confectioners' sugar and 1/2 cup (15g) lightly crushed freeze-dried peaches in the …
From kingarthurbaking.com


MERINGUE FRUIT TORTE - COMPLETERECIPES.COM
2007-09-26 To make meringue: In bowl, combine egg whites, vinegar, and salt. Beat until soft peaks form. Add sugar, 1 tbsp (15 ml) at a time; beat until
From completerecipes.com


MERINGUE RECIPE | SOUTHERN LIVING
Let the whites stand at room temperature for 1 hour. Or place whole eggs in a bowl of warm water for 10 minutes. (3) Keep the egg whites moving. If whites reach soft peaks before the sugar …
From southernliving.com


MALTED HAZELNUT MERINGUE TORTE RECIPE - SERIOUS EATS
2020-04-15 To assemble torte, place a meringue on serving plate, top side up. Spread 1/4 cup ganache onto meringue. Continue to layer meringues and ganache, using remaining ganache …
From seriouseats.com


VIENNESE MERINGUE TORTE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MERINGUE TORTE RECIPE | WOOLWORTHS
120 g macadamias. Method. Step 1. Preheat oven to 120°C. Mark 3 sheets of baking paper with a 20cm circle and turn face down onto baking trays. Step 2. Empty caramel into a small bowl …
From woolworths.com.au


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