Meringue Torte with Peppermint Cream Recipe

Meringue Torte with Peppermint Cream Recipe
Meringue Torte with Peppermint Cream Recipe photo by Taste of Home
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Meringue Torte with Peppermint Cream Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
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.
Editor's Note: This recipe was tested with Bob’s Sweet Stripes peppermint candies.
Originally published as Meringue Torte with Peppermint Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p61

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Editor's Note: This recipe was tested with Bob’s Sweet Stripes peppermint candies.
Originally published as Meringue Torte with Peppermint Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p61

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