Strawberry Meringue Torte

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Servings: 12 Difficulty: Advanced
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Light and airy meringue shells filled with creamy vanilla pudding and topped with fresh strawberries
Strawberry Meringue Torte (5.5 PTS recipe image
Strawberry Meringue Torte (5.5 PTS recipe image
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Strawberry Meringue Torte

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 744.2

Description

This elegant dessert features crisp, sweet meringue discs layered with a rich vanilla pudding filling made with half and half. Topped with fresh halved strawberries and an optional currant jelly glaze, it offers a perfect balance of textures and flavors. Ideal for special occasions, this gluten-free treat is simple to assemble and can be made ahead for convenience.

Ingredients

Directions

  1. For a perfect meringue, be sure egg whites are at room temperature and the bowl and beaters are completely free of fat.
  2. Store baked dessert meringues at room temperature for up to 2 days or
  3. freeze them for up to one month.
  4. Heat oven to 275 degrees F (135C).
  5. Line 2 cookie sheets with brown or parchment paper.
  6. In large bowl, beat egg whites, cream of tartar and salt until frothy.
  7. Gradually add sugar, beating continuously until stiff peaks form, about 10 minutes.
  8. Beat in vanilla.
  9. Spoon half of meringue mixture onto each paper-lined sheet.
  10. Shape into two 9-inch circles, building up sides slightly with back of spoon.
  11. Bake at 275 degrees F (135C).
  12. for 1 1/4 hours.
  13. Turn oven off; leave meringues in oven with door closed for 2 hours.
  14. Remove from oven; cool completely.
  15. Remove meringues from paper.
  16. prepare filling, in medium bowl
  17. combine half and half and pudding
  18. mix ;
  19. beat at low speed 1 minute.
  20. Stir in almond extract.
  21. To assemble, place 1 meringue on large serving plate.
  22. Spread filling to edges of meringue; top with remaining meringue.
  23. Arrange strawberries over top.
  24. In small saucepan, melt jelly over low heat; brush over berries.
  25. Refrigerate at least 2 hours before serving to soften meringues.
  26. TIP: Meringues can be made 1 or 2 days ahead.
  27. Cover loosely; store at room temperature.
  28. Fill and top with berries; refrigerate at least 2 hours before serving to soften meringues.
  29. Amount Percent Total Calories

Nutrition Facts

Servings 12

Amount Per Serving
Calories 744.2kcal
% Daily Value *
Total Fat 32.6g51%
Saturated Fat 19.8g99%
Cholesterol 84.6mg29%
Sodium 120mg5%
Total Carbohydrate 114.8g39%
Dietary Fiber 7.2g29%
Sugars 103.5g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, baking, berries, cream, currant, dessert, extract, filling, half, halved, instant, international, jelly, meringue, optional, ounce, package, pts, pudding, salt
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