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Meringue Torte Recipe

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This recipe for Meringue Torte, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Goodwin
Added: Monday, May 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 egg whites, room temperature
1/2 tsp. cream of tarter
dash salt
2 tsp. clear imitation vanilla
1 1/4 cups sugar
6 (1 1/2 ounce) english toffee(Heath Bars) candy bars, chilled


1/2 tsp. clear imitation vanilla
1 T. powdered sugar
1 pint (2 cups) of whipping cream, whipped

Directions:
Directions:
Cover 2 baking sheets with brown paper. Draw 9-inch square on each paper. Preheat oven to 250. Beat egg whites, cream of tarter, salt and vanilla until frothy. Gradually beat in sugar until stiff and glossy. Spread meringue over squares on baking sheet. Bake 1 hour, turn oven off and let meringue dry in oven at least 2 hours. Crush candy, reserve 1/4 cup. Fold remaining candy,vanilla and powdered sugar into whipped cream. Place meringue layer on serving plate. Spread about one third of whipped cream between layers, frost top and sides with remaining whipped cream. Sprinkle with reserved crushed candy. Refrigerate several hours or overnight.

Number Of Servings:
Number Of Servings:
12 to 16

 

 

 

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