Catholic Recipe: Pink and White Meringue Torte
An attractive and scrumptious dessert, especially recommended in our first Easter dinner sample menu. Red food coloring makes the meringue a festive pink. Make the meringue the day before, and 3 hours before serving stack the layers with the cream filling in between.
Beat egg whites, cream of tartar, and salt until foamy; add granulated sugar, 1 Tablespoon at a time, beating well after each addition, until meringue stands in stiff peaks. Beat in 1 teaspoon vanilla and nutmeg until blended. Line 2 large cookie sheets with double thicknesses of brown paper. Trace 2 8-inch circles on each top sheet of paper. (Use an 8-inch round cake pan as a pattern.) Divide meringue among 4 circles, and spread evenly with spatula. Bake at 275° for 1 hour or until firm. Turn off heat; let meringues cool completely in oven. Remove carefully from brown paper with spatula or long-bladed knife. Stack on wire rack; cover with wax paper, Saran Wrap, or aluminum foil; store in dry place where meringues won't get broken. (This much can be done the day before.) Three hours before serving, beat cream and confectioners' sugar until stiff; fold in 1 teaspoon vanilla and the lemon extract. Tint pale pink with about 5 drops red food coloring. Place a meringue layer on serving plate; spoon about 1/3 of cream mixture on top; spread with spatula. Repeat with remaining layers and cream, saving enough cream to swirl on top; chill. Cut into wedges with sharp long-bladed knife. Makes 6 to 8 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965