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Meringue Torte with Peppermint Cream

 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


  • 3 egg whites
  • 1 teaspoon water
  • 1 teaspoon white vinegar
  • 1 teaspoon McCormick® Pure 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


  • 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.

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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.
Nutritional 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.