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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
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