Candy Bar Meringue Torte Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.

Steps:

• Preheat oven to 225 degrees. Line a baking sheet with parchment paper. With an electric mixer, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. With mixer running, add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Meanwhile, in a small bowl, stir together remaining 2 tablespoons sugar and the cornstarch; beat into egg-white mixture. Beat in vinegar and vanilla.
• Drop dollops of mixture in a line down center of prepared baking sheet. With a flexible spatula or a wet spoon, spread into a 6-by-14-inch rectangle. Make a 1-inch-deep well down the center, leaving a 1-inch-thick border around edges.
• Bake 2 hours; turn off oven, and let stand (in oven) for 2 hours or up to overnight. Fill with sorbet; top with peaches or almonds, if desired. Cut into pieces with a serrated knife.

Steps:

• About 30 minutes before making the meringue shell, place an egg separator over a small bowl. Crack open each egg over the egg separator to separate the white from the yolk. (Save egg yolks for another recipe.)
• Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes.*
• Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.
• Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won't hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.
• Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.
• Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.
• Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.
• In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.
• Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.
• Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerate at least 12 hours to blend the flavors but no longer than 24 hours.
• Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or "cap," from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.
• To serve, spoon the berry mixture onto the filling. Or cut the meringue shell into serving pieces, and top each serving with the berry mixture.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until mixture is stiff and glossy. Add vanilla and vinegar; mix well. Spread batter in a greased 10-in. springform pan., Bake at 275° for 1 hour. Turn oven off; let torte cool in oven. With a sharp knife, cut around edges of pan; turn torte onto a platter. Serve with ice cream, strawberries and whipped cream.

Steps:

• Pre-heat oven to 325 degrees.
• Beat butter, sugars, egg yolks, and 1 teaspoon vanilla until soft and creamy. Mix dry ingredients together and add into the butter-sugar bowl along with the milk. Spread evenly into 9"x13" pan. Sprinkle with a laer chocolate chips.
• Beat egg whites to soft peaks, beat in brown or white sugar and vanilla. (Brown sugar yields a slightly more tawny flavor.) Fold in nuts (if using) and spread over the chocolate chips.
• Bake 30-35 minutes.
• Remove from the oven and allow to cool completely before cutting and serving.

Steps:

• In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved, about 6 minutes. Beat in peppermint extract., Cut a small hole in the corner of a pastry bag; insert star tip #21. With a new painbrush, brush three evenly spaced 1/4-in. strips of red food coloring on the inside of the bag from the tip to three-fourths of the way to the top of the bag. Carefully fill bag with meringue., Pipe 3-in. candy canes onto parchment-lined baking sheets. Bake at 225° for 25 minutes; rotate baking sheets to a different oven rack. Bake 25 minutes longer or until firm to the touch. Turn oven off; leave cookies in oven with door ajar for at least 1 hour or until cool.

Steps:

• Chill the candy.
• Chill the bowl and beaters for the cream.
• Make 2 meringues.
• Beat 3 whites with 3/4 cup plus 2 T sugar for each one.
• Spread each meringue on waxed paper to make two 9" by 12" layers.
• Bake at 325 for 45 minutes.
• Remove paper and cool completely.
• Chop the bars to small bits.
• Beat the cream and vanilla.
• Make 2 layers.
• Place one meringue on serving tray.
• Spread half the whipped cream on top.
• Sprinkle half the candy on top of the cream.
• Repeat for second layer.
• Chill overnight.
• Cut into 16 pieces.

Steps:

• Preheat oven to 400.
• Beat egg whites,while slowly adding sugar, vinegar, Cream of tartar, vanilla and salt.
• Beat until meringue holds it's shape.
• Beat some more and still more!
• Draw 2- 9-inch circles on baking paper.(Or the inside of a brown paper bag)
• Place paper, with circles on a baking sheet.
• Spoon meringue equally within the circles.
• Reduce heat in oven to 275 and bake tort for 1½ hours. (Don't encourage children to dance around the kitchen or you will have a flat Meringue)
• Turn oven off and keep torte in oven until completely cool.
• Whip Cream and add crushed heath bars. (I use the food processor to crush them.)
• Frost cooled Tortes like a layered cake.
• Garnish with Heath bar pieces.
• Refrigerate for at least 4 hours before serving.
• Cut small as this is VERY RICH!
• Variation: Put vanilla frozen custard or ice cream between layers instead of frosting with whip cream and cover with Strawberries, raspberries or peaches.