Chocolate Meringue Torte
This layered Chocolate Meringue Torte is easy to make, impressive to look at, and delicious to eat! Top it with berries, slice and serve!
Ingredients
- 4 large egg whites
- 3/4 tsp cream of tartar
- 1 cup granulated sugar
- 1 cup pecans, chopped
- 2 cups whipping cream
- 1 cup chocolate syrup
- 1 1/2 tsp vanilla extract
- Chocolate shavings
- Pecan halves
- Fresh strawberries, sliced
Instructions
- Preheat the oven to 275 degrees.
- In a large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar, a little at a time, and continue beating until very stiff peaks form. Fold in pecans.
- Cover 2 baking sheets with parchment paper. Draw an 8-10 inch circle on each paper. Divide and spread meringue over each circle, shaping into flat shells. You can also cut out 2 round circles with scissors.
- Bake for 45 minutes. Turn off the oven. Do not remove meringues for another 45 minutes. DO NOT OPEN DOOR. Remove and cool. TIP: Meringues may be left in the oven overnight if you choose).
TO ASSEMBLE:
- In a medium mixing bowl, beat cream until very stiff. Fold in chocolate syrup and vanilla.
- Spread the meringue layer with half of the chocolate cream. Add a second meringue and cover top with remaining cream. Decorate with chocolate shavings and pecan halves. Freeze at least 6 hours. Remove from the freezer 10 minutes before serving.
- Slice and serve!
Notes
From Portland Palate cookbook.
Nutrition Facts
Calories: 499kcal, Carbohydrates: 53g, Protein: 5g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 67mg, Sodium: 68mg, Potassium: 264mg, Fiber: 2g, Sugar: 46g, Vitamin A: 882IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg