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Birdwing Heavenly Meringue Torte Recipe

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

Contributor:  
Contributor:  
Birdwing Cookbook
Added: Saturday, February 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites
1/2 tsp. cream of tartar
3/4 c. sugar
1 tsp. cornstarch
3/4 c. finely ground pecans
Chocolate curls and pecan pieces for garnish

Serve with Cocoa Cream Filling.

Directions:
Directions:
Cover 2 baking sheets with foil. Draw an 8 in. circle in center of each sheet. using 8 in. cake pan as guide. In large bowl beat egg whites until foamy. Combine cornstarch and cream of tartar. Add to egg whites; beat one min. With mixer at high speed, beat in sugar, 1 tbsp. at a time. Beat about 5 min. after all sugar is added and meringue turns stiff and glossy. Fold in pecans and divide meringue equally onto circles. Spread evenly, smoothing tops and edges.

Bake in preheated oven at 250 for 1 hr. Turn off oven, leaving meringues in oven with door closed for 1 more hour. Remove baking sheets to wire rack and cool completely at roo temperature.

Gently loosen meringues from foil with a long thin blade spatula. Place 1 meringue on serving platter. Spread with half of cocoa cream filling up to edge. Top with second meringue and spread remaining filling. Garnish with chocolate curls and pecans if desired. Freeze 6 hr. or overnight. To serve, let torte stand at room temperature for 10 min. or until slightly softened.

 

 

 

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