Meringue Torte with Peppermint Cream |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 Ingredients:
3 egg whites |
1 teaspoon water |
1 teaspoon white vinegar |
1 teaspoon vanilla extract |
dash salt |
2 drops red food coloring, optional |
1 cup sugar |
1/2 cup semisweet chocolate chips |
1 teaspoon shortening |
1 cup heavy whipping cream |
2/3 cup crushed soft peppermint candies |
chocolate curls and additional crushed soft peppermint candies |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the water, vinegar, extract, salt and food coloring if desired; 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.
2. With a pencil, draw three 5-in. x 8-in. rectangles on a sheet of parchment paper. Place paper, pencil mark down, on baking sheets. Spread meringue evenly over each rectangle.
3. Bake at 300° for 20 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove from the oven and cool on baking sheets. When cooled completely, remove meringues from paper.
4. In a microwave, melt chocolate and shortening; stir until smooth. Spread over tops of meringues. In a large bowl, beat cream until stiff peaks form; fold in peppermint candies.
5. Place a meringue shell on a serving plate; top with 2/3 cup peppermint cream. Repeat layers twice. Garnish with chocolate curls and additional crushed candies. Yield: 8 servings.
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