FORGET-IT MERINGUE TORTE
Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you'll have a pavlova. Craig Claiborne and Pierre Franey brought this clever recipe, Molly Chappellet, an owner of Chappellet Vineyards, to The Times in 1978, and Amanda Hesser rehashed it in 2006. It's a perfect casual dessert for a dinner party, especially if the day before looks busy. Serve it with the raspberry sauce, as suggested, to cut through any sweetness.
Provided by Amanda Hesser
Categories project, dessert
Time 4h15m
Yield Serves 12
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 59 milligrams, Sugar 54 grams, TransFat 0 grams
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LIDIA NEGRON
[email protected]I would not recommend this recipe. It's too difficult to make, and the results are not worth the effort.
Marissa Silva
[email protected]Overall, I thought this torte was just okay. It wasn't as good as I was hoping it would be.
Md Abdurrahaman
[email protected]This torte is very time-consuming to make. I don't think I'll make it again.
Kevin Vergara
[email protected]The filling was a bit too runny for my taste. I think I'll try using less milk next time.
Bhekumuzi Zuma
[email protected]I had trouble getting the meringue to stiffen. I'm not sure what I did wrong.
Andriyano Latty
[email protected]This torte is a bit too sweet for my taste, but it's still very good.
Hira Dura
[email protected]I made this torte for a potluck, and it was a huge hit. Everyone loved it!
Elizabeth Mojekwu
[email protected]This torte is a bit expensive to make, but it's worth it. The ingredients are high-quality, and the results are delicious.
Adnan Pencil
[email protected]I'm not a baker, but I was able to make this torte without any problems. The recipe is easy to follow, and the results are amazing.
rk Nadan
[email protected]This torte is a showstopper! It's perfect for special occasions.
Comfort Morgan
[email protected]I've never been a fan of meringue, but this torte changed my mind. The meringue was light and airy, and the filling was rich and creamy. I will definitely be making this again.
orishaba junior
[email protected]This torte is absolutely delicious! The meringue is perfectly crisp, and the filling is creamy and flavorful.
Santosh Thami
[email protected]I made this torte for my husband's birthday, and he loved it! He said it was the best dessert he's ever had.
Charles Oparaocha
[email protected]This torte is a bit time-consuming to make, but it's worth the effort. The end result is a stunning dessert that is sure to impress your guests.
xD_bay
[email protected]I love the combination of textures in this torte. The meringue is light and fluffy, while the filling is rich and creamy. It's the perfect dessert for any occasion.
Ricka Wright
[email protected]This was my first time making a meringue torte, and I was pleasantly surprised at how easy it was. The torte turned out beautifully, and it tasted even better than it looked.
Junaeid Hasan
[email protected]I've made this torte several times now, and it always turns out perfectly. The recipe is easy to follow, and the results are always impressive.
Gavin Walker
[email protected]This meringue torte was a hit at my last dinner party! Everyone raved about the light and airy texture of the meringue, and the rich, creamy filling. I will definitely be making this again.