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Meringue Torte with Peppermint Cream

The mother of my brother-in-law, Bill, often made this melt-in-your-mouth torte. A few years after she passed away, I surprised him by serving it at Christmas. He was delighted.—Christine Venzon, Peoria, Illinois

8 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

3 egg whites
1 teaspoon water
1 teaspoon white vinegar
1 teaspoon vanilla extract
Dash salt
2 drops red food coloring, optional
1 cup sugar
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1 cup heavy whipping cream
2/3 cup crushed soft peppermint candies
Chocolate curls and additional crushed soft peppermint candies

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Add the water, vinegar, extract, salt and food coloring
if desired; beat on medium speed until soft peaks form. Gradually
beat in sugar, 1 tablespoon at a time, on high until stiff glossy
peaks form and sugar is dissolved.
With a pencil, draw three 5-in. x 8-in. rectangles on a sheet of
parchment paper. Place paper, pencil mark down, on baking sheets.
Spread meringue evenly over each rectangle.

2 of 2

Meringue Torte with Peppermint Cream (continued)

Directions (continued)

Bake at 300° for 20 minutes. Turn oven off; leave meringues in
oven for 1-1/2 hours. Remove from the oven and cool on baking
sheets. When cooled completely, remove meringues from paper.
In a microwave, melt chocolate and shortening; stir until smooth.
Spread over tops of meringues. In a large bowl, beat cream until
stiff peaks form; fold in peppermint candies.
Place a meringue shell on a serving plate; top with 2/3 cup
peppermint cream. Repeat layers twice. Garnish with chocolate curls
and additional crushed candies. Yield: 8 servings.

Nutrition Facts: 1 slice equals 304 calories, 15 g fat (9 g saturated fat), 41 mg cholesterol, 52 mg sodium, 43 g carbohydrate, 1 g fiber, 2 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.