Strawberry Meringue Torte (5.5 PTS) Recipe - Cooking Index
Strawberry Meringue Torte (5.5 PTS) Recipe - Cooking Index
| Meringue | ||
| 6 | Egg whites | |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 1 | Salt | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/2 teaspoon | 2.5ml | Vanilla |
| Filling | ||
| 3 cups | 711ml | Half and half |
| 1 | Instant vanilla pudding mix - (5 1/4 ounce) | |
| 1 teaspoon | 5ml | Almond extract |
| Topping | ||
| 3 cups | 711ml | Strawberries - halved |
| 2 tablespoons | 30ml | Currant jelly - optional |
For a perfect meringue, be sure egg whites are at room temperature and the
bowl and beaters are completely free of fat. Store baked dessert meringues
at room temperature for up to 2 days or freeze them for up to one month.
Heat oven to 275 degrees F. Line 2 cookie sheets with brown or parchment
paper. In large bowl, beat egg whites, cream of tartar and salt until
frothy. Gradually add sugar, beating continuously until stiff peaks form,
about 10 minutes. Beat in vanilla. Spoon half of meringue mixture onto
each
paper-lined sheet. Shape into two 9-inch circles, building up sides
slightly
with back of spoon.
Bake at 275 degrees F. for 1 1/4 hours. Turn oven off; leave meringues in
oven with door closed for 2 hours. Remove from oven; cool completely.
Remove
meringues from paper.
To prepare filling, in medium bowl combine half and half and pudding mix;
beat at low speed 1 minute. Stir in almond extract.
To assemble, place 1 meringue on large serving plate. Spread filling to
edges of meringue; top with remaining meringue. Arrange strawberries over
top. In small saucepan, melt jelly over low heat; brush over berries.
Refrigerate at least 2 hours before serving to soften meringues.
TIP: Meringues can be made 1 or 2 days ahead. Cover loosely; store at
room
temperature. Fill and top with berries; refrigerate at least 2 hours
before
serving to soften meringues.
Amount Per Serving: Calories 250 Calories from Fat 63
Percent Total Calories From: Fat 13% Protein 3% Carb.
84%
Nutrient Amount per % Daily
Serving Value: Total Fat 7 g 11%; Saturated Fat 4 g 20%;
Cholesterol 22 mg 7%; Sodium 240 mg 10%; Total Carbohydrate 45 g 15%;
Dietary Fiber 1 g 4%; Protein 4 g
Vitamin A 6% Vitamin C 50% Iron 0%
WW Pointed by Mary [[email protected]]10/22/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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