MERINGUE TORTE
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
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.
FORGET-IT MERINGUE TORTE
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
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
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
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.
FORGOTTEN TORTE
This torte is "forgotten" in the oven overnight, but we never forgot how good it tastes when we eat it!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat egg whites, cream of tartar and salt at medium speed until foamy. Add sugar a little at a time, beating well. Add extracts. Continue beating until stiff glossy peaks form. Grease the bottom only of a 9-in. tube pan with removable bottom. Spread batter evenly in pan. Place in a preheated 450° oven and immediately turn off heat. Let stand in oven overnight. The next day, loosen edges of torte with sharp knife and turn onto serving platter. Just before serving, whip cream until stiff; tint with food coloring if desired. Frost with cream and top with berries.
Nutrition Facts :
FOOLPROOF MERINGUE
Until I received this recipe, I never could master the art of meringue. Now I can whip it up perfect every time.
Provided by BELLWITCH1031
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
- To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 6.4 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 6.4 g
FROZEN LIME MERINGUE TORTE
This is a recipe from 'Company's Coming Decadent Desserts By Jean Paré' This is a book I received as a gift and have decided to work my way through it. I made this cake for my grandfather's 91st birthday and it's pretty tasty! There are a number of steps involved, but each step is easy. Preparation time is only a guess and does not include freezing time. The book says to put the meringue into a rectangular shape, but I'm sure any shape would work.
Provided by Shark Lover
Categories Frozen Desserts
Time 2h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Meringue;.
- Put the egg whites in a bowl and beat them until soft peaks form.
- Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
- Put this into a large piping bag and pipe using a star tip.
- Put this on a prepared serving dish that can go in the oven.
- Bake at 225 F, for about 1 hour.
- Leave the oven slightly open, until it has cooled.
- Lime Filling;.
- Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
- In a different bowl beat the whipping cream until stiff peaks appear.
- Folding, add in the condensed milk you just mixed with lime.
- Put it in a large piping bag with a star tip.
- Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
- Carefully press the meringue on top of the whipping cream mixture.
- By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
- Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
- Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
- Making sure that the cake is uncovered, freeze for 6 hours or until firm.
- For longer storage make sure you cover it up after it has frozen.
- Raspberry Syrup;.
- On medium-high setting bring the raspberries in the syrup to a boil.
- Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
- Put it in the fridge until cool.
- Cut into desired sizes to serve and drizzle on the syrup.
Nutrition Facts : Calories 344.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 64.8, Sodium 72.8, Carbohydrate 44.6, Fiber 1.6, Sugar 41.3, Protein 4.7
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