Almond Meringue Torte With Praline Buttercream Recipes

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LEMON AND PISTACHIO PRALINE MERINGUE TORTE



Lemon and Pistachio Praline Meringue Torte image

Categories     Cake     Food Processor     Mixer     Chocolate     Egg     Dessert     Bake     Lemon     Pistachio     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 21

PRALINE
3/4 cup sugar
3 tablespoons water
1 cup shelled unsalted pistachios
MERINGUES:
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon almond extract
1 cup powdered sugar
LEMON BUTTERCREAM
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
4 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons plus 2/3 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons grated lemon peel
1 teaspoon vanilla extract

Steps:

  • FOR PRALINE:
  • Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.
  • Finely chop praline. Grind 1/2 cup praline to powder in processor.
  • FOR MERINGUES:
  • Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225°F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 cup praline powder in bowl to blend. Fold into meringue in 2 additions.
  • Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely.
  • FOR LEMON BUTTERCREAM:
  • Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool.
  • Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.
  • Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238°F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes.
  • Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.)
  • Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving.

SPICED PRALINE MERINGUES



Spiced Praline Meringues image

These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat are not mutually exclusive options.

Provided by Yotam Ottolenghi

Categories     Christmas     Cookies     Bake     Soufflé/Meringue     Spice     Cinnamon     Clove     Almond     Wheat/Gluten-Free     Hanukkah     Edible Gift

Yield Makes 6 (extra-large) or 12 (regular-sized)

Number Of Ingredients 8

1/3 cup (50 g) blanched slivered almonds
1 1/2 cups (300 g) granulated sugar
2 tbsp water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
Finely grated zest of 1 large orange (1 tbsp)
1/4 tsp flaky sea salt
5 1/4 oz (150 g) egg whites (from 4 large eggs)

Steps:

  • Preheat the oven to 375°F/190°C.
  • Spread the almonds out on a small rimmed baking sheet and roast in the oven for 5-7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking sheets with parchment paper and set aside.
  • Place 1/4 cup/50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture onto one of the lined baking sheets and set aside until cool.
  • Once cool, break the praline into smaller pieces, place in a food processor and process to form a rough powder. Remove from the machine, place in a shallow bowl and combine with the spices, orange zest and salt. Set aside.
  • Spread the remaining sugar out on the second lined baking sheet and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and lower the temperature to 275°F/130°C. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and beat on high speed until they begin to froth up. Carefully add the hot sugar to the egg whites, 1 tbsp at a time, and continue beating for 7-8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.
  • . Line two large baking sheets with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking sheet, repeat with the rest of the mixture, spacing the balls as far apart as possible, as they will increase in size.
  • Place the meringues in the oven for 2-2 1/2 hours. Check that they are done by lifting them from the baking sheet and gently tapping to make sure the outside is completely firm and the center is only a little soft. Remove from the oven and leave on the baking sheet to cool.
  • Storage
  • These will keep for up to 10 days. If you are not hanging them on the tree, wrap them loosely in aluminum foil and keep at room temperature.

ALMOND PRALINE



Almond Praline image

Use this recipe to top our Apple Praline Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-by-15-inch sheet

Number Of Ingredients 5

1 1/2 cup sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of half a lemon (1 tablespoon)

Steps:

  • Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

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.

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.

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