Forget-It Meringue Torte
- Total Time
- 4 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter
- 1½cups egg whites (9 to 11 eggs)
- ¼teaspoon cream of tartar
- 3cups plus 1 tablespoon sugar
- 1teaspoon vanilla extract
- ½teaspoon almond extract
- 1cup heavy cream
- 3-10-ounce packages frozen raspberries, defrosted, or fresh raspberries
- 2tablespoons kirsch or framboise liqueur
Nutritional analysis per serving (12 servings)
312 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 1 gram dietary fiber; 54 grams sugars; 4 grams protein; 57 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 2½ cups of sugar. Add the vanilla and almond extracts, and beat to stiff, glossy peaks.
- Step 2
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.
- Step 3
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.
- Step 4
In a bowl, combine the raspberries, remaining ½ cup sugar and kirsch. Stir until the sugar is dissolved. Serve the cake sliced with the sauce spooned on the side.
Private Notes
Comments
Silly me! Not everyone has 9-11 egg whites in the fridge, unless you've been making Spanish custards all week... So I bought a carton of egg whites at the market. Well, those don't beat into stiff glossy peaks--in fact, they don't beat into much of anything! So, don't bother trying that shortcut.
I have been making this delicious, light meringue torte for many years, since the recipe first appeared in the Times. It is a great Passover dessert, as well as a fabulous dinner party end of meal "statement." Everyone raves about it. OK to vary the berries and the liqueur.
This is an amazing "cake". It's fun to make (like a science experiment) and is usually something no one has ever tasted. The combination of whipped cream with crunchy meringue is unusual and decadent. I always serve it with a home made fudge sauce for even more wow factor.
This is a super convenient recipe, but wildly too sweet. I'm consistently amazed how much sugar many NYT recipes use. I cut the sugar to about 1 and 3/4 cup and it was still very sweet. Next time will probably try just one cup. Also, if you're doing an unmolded bake and want some nice browning, it helps to leave the oven on about 10 minutes before shutting it off.
It was a little too sweet for me, i will reduce sugar next time. It was a simple and great recipe for egg whites, no fuss.
Julia Child's tip: Eggwhites freeze perfectly. I have a zip-lock bag or two in the freezer and add whites to those frozen, marking the amounts as they change.