URGENT! Only 3 days left! We must still match $2,050 to win a $25,400 Challenge Grant! Can you help?
Click here to advertise on CatholicCulture.org

Catholic Recipe: Pink and White Meringue Torte

    INGREDIENTS

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1-1/2 cups granulated sugar
  • 2 teaspoons vanilla, divided
  • 1/2 teaspoon nutmeg
  • 2 cups whipping cream
  • 6 Tablespoons confectioners' (powdered) sugar
  • 1/2 teaspoon lemon extract
  • red food coloring
  • Details

  • Serves: 6-8
  • Yield: 4 layer 8-inch torte
  • Prep Time: 1 day 3 hours
  • Difficulty:
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

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.

DIRECTIONS

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
Matching Campaign
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Urgent! We need extra financial support between now and May 24th. 6 hours ago
What's wrong with these pictures? 10 hours ago
What can we learn from the dignity of military services? 11 hours ago
Was Lewis “basically Catholic”? May 21
Reading The Diary of a Country Priest: Scandal May 20

Top Catholic News

Most Important Stories of the Last 30 Days