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Raspberry-Filled Meringue Torte

Raspberry-Filled Meringue Torte
My family always asks for this impressive sweet during the holidays. I've relied on this light meringue recipe for as long as I can remember—it's a surefire success each and every time I serve it. —Rosemarie Cook of Haliburton, Ontario
10 ServingsPrep: 30 Min. Bakre: 30 min. + chilling

Ingredients

  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1 cup flaked coconut
  • 1/2 cup cornstarch
  • FILLING:
  • 2 packages (10 ounces each) frozen sweetened raspberries
  • 3 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 10 fresh raspberries

Directions

  • Line baking sheets with parchment paper and trace five 7-1/2-in.
  • circles on paper; set aside.
  • In a large bowl, beat egg whites and cream of tartar 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.
  • Combine coconut and cornstarch; fold into meringue.
  • Spread meringue evenly over each circle on prepared pans. Bake at
  • 300° for 30 minutes or until firm and lightly golden. Cool for 5
  • minutes. Gently remove meringues from baking sheets to wire racks to
© Taste of Home 2013

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Raspberry-Filled Meringue Torte (continued)

Directions (continued)

  • cool completely.
  • Meanwhile, drain raspberries, reserving juice. Set the berries aside.
  • Add enough water to juice to measure 2 cups. In a small saucepan,
  • combine cornstarch and sugar; stir in the raspberry liquid until
  • smooth. bring to a boil; cook and stir for 2 minutes or until
  • thickened. Cool completely. Fold in the sweetened raspberries.
  • To assemble, place one meringue on a serving plate; top with 2/3 cup
  • whipped topping and 3/4 cup raspberry filling. Repeat three times.
  • Top with remaining meringue layer and whipped topping. Refrigerate
  • for 1 hour before serving. Garnish with fresh berries. Cut with a
  • serrated knife. Yield: 10 servings.
Nutrition Facts: One piece equals 332 calories, 6 g fat (6 g saturated fat), 0 cholesterol, 59 mg sodium, 66 g carbohydrate, 3 g fiber, 3 g protein.
© Taste of Home 2013