Forget It Meringue Torte Recipes

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.

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.

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.

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.

Steps:

• Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
• Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
• Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
• Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
• In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
• Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
• Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
• Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
• Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
• Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
• Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
• Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

Steps:

• Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line two large baking sheets with parchment paper; draw three 8-1/2-in. circles on paper., Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover. , Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from paper., Drain raspberries, reserving juice. Set berries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved berries. Cool., To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight., In a large bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer; carefully run a knife around edge of pan to loosen. Remove side of pan. Frost with whipped cream., Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer for 20 minutes before serving. Serve with raspberry sauce.

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.