BAROQUE TART
Steps:
- THE MERINGUE Position a rack in the bottom third of the oven and preheat to 275 degrees. Line the bottom of a a sheet pan with parchment paper and draw a 10-inch circle 1. In a standing electric mixer with the balloon whisk, beat the egg whites on just below high speed, until foamy. 2. Add the salt, cream of tartar, and the vanilla and beat on high speed for 10 seconds. 3. Gradually add ONE CUP of the sugar, beating well after each addition. Test the density of the meringue by removing the whisk and giving it a little shake. It should be very firm and hold a point well. If not, beat some more until it does. 4. Insert the nozzle into the piping bag. Fold down the top of the bag and fill with the meringue. Unfold the top and, press out the air from the bag. Twist the bag until the meringue is just about to come out of the nozzle. 5. Pipe a circle of meringue, just inside your drawn line. Continue with piping smaller and smaller circles until the base is full. Take a wet, metal spatula and smooth and even out the surface. 6. You will have enough meringue to test-run your turbans. Standing up straight, NOT bending over! Pipe straight down, letting the meringue squish out onto the paper then pull vertically up. Do this a few times until you get the feel. 7. Pipe turbans all around the edge keeping ON the base and within the border. 8. Bake for 1 hour then turn the oven off and leave to cool. 9. Peel the paper off carefully and put the meringue shell on a flat plate.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shanna Troutt
[email protected]This tart is a bit too sweet for my taste, but I think that's just a personal preference.
Riddha Cage
[email protected]I'm not sure what went wrong, but my tart turned out really dry. I think I might have overcooked it.
Gujjar saab
[email protected]This is a great recipe for a special occasion. The tart is beautiful and delicious, and it's sure to impress your guests.
Luh cuz Mr hit
[email protected]I love the unique flavor of this tart. The almond filling is perfectly complemented by the flaky crust.
Basanta Vlog
[email protected]This tart is a bit challenging to make, but it's so worth it! The end result is a beautiful and delicious dessert that will impress your guests.
Winifred Sarpomaa
[email protected]I've made this tart several times and it's always a success. It's a great recipe for special occasions or just for a weekend treat.
Areli Martinez
[email protected]I'm not a huge fan of almond desserts, but I really enjoyed this tart. The filling was light and fluffy, and the crust was perfectly flaky.
Umair Raza05
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The tart is absolutely stunning and tastes even better than it looks.
Okasha Nasira
[email protected]I had some trouble getting the crust to roll out evenly, but the tart still turned out delicious.
Soda sauro
[email protected]This tart was a bit too sweet for my taste, but I think that's just a personal preference. The crust was perfect though!
KASiM Ali Hussainin
[email protected]I've been making this tart for years and it never disappoints. It's a classic recipe that's always a hit.
Farhan Labib
[email protected]This is one of my favorite recipes! The tart is always a crowd-pleaser, and it's easy to make too.
Bencruz Walter
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the unique flavor of the almond filling and the beautiful presentation.
Sweet Heart
[email protected]This baroque tart was a delightful treat! The almond filling was rich and flavorful, and the pastry crust was flaky and golden brown. It was the perfect dessert to end a special meal.