Meringue Torte With Peppermint Cream Recipes
MERINGUE TORTE WITH PEPPERMINT CREAM
The mother of my brother-in-law, Bill, often made this melt-in-your-mouth torte. A few years after she passed away, I surprised him by serving it at Christmas. He was delighted.-Christine Venzon, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Let egg whites stand at room temperature 30 minutes. Add water, vinegar, extract, salt and, if desired, food coloring; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Preheat oven to 300°. With a pencil, draw three 8x5-in. rectangles on parchment. Place paper, pencil marks down, on baking sheets. Spread meringue evenly over each rectangle., Bake 20 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove from oven; cool on baking sheets. When cooled completely, remove meringues from paper., In a microwave, melt chocolate and shortening; stir until smooth. Spread a third of the chocolate mixture over each meringue. In a large bowl, beat cream until stiff peaks form; fold in peppermint candies., Place a chocolate-covered meringue on a serving plate; top with a third of the peppermint cream. Repeat layers twice. Top with chocolate curls and additional crushed candies.
Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 52mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 2g protein.
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