ScarlettFlaky Meringue Torte
November 3rd 2006 00:59
Flaky Meringue Torte
About Torte
Torte is a dessert of the cake or meringue type, usually rich in eggs or nuts.
About Meringue
Meringue is a type of dessert, originally from France, made from whipped egg whites and caster sugar. Some meringue recipes call for adding a binding agent such as cream of tartar. Meringues are often flavoured with a small amount of essence, e.g. almond or coconut, or most commonly, vanilla. They are very light and airy and extremely sweet. It is believed that meringue was invented in the Swiss town of Meiringen by an Italian chef named Gasparini.
Typically, 2 whipped egg whites and a ½ cup of caster sugar are what compose a single batch of uncooked meringue.
Meringues used like cookies are baked at a very low heat for a long time. One name for them is “Forgotten Cookies” as they can be left in a gas oven for long periods of time after the cooking is done. They are not supposed to be browned at all, but they need to be very crisp and dry. Cooked meringue cannot be refrigerated or it will become soggy. They will keep for at least a week if stored in an airtight container.
Meringues can be used as the basis for various other desserts including angel food cake, pavlova, baked Alaska, Queen of Puddings and lemon meringue pie. In these cases, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top.
INGREDIENTS
Makes one 7-inch torte
For the base
6 egg whites
¾ cup sugar
1½ cups confectioners’ sugar
2 tablespoons cornstarch
For the filling
1 cup cream
5 oz couverture
4 teaspoons dark rum
To decorate
1 cup cream
4 teaspoons sugar
cocoa powder, for dusting
1. Prepare the bases and the cream filling a day in advance.
2. To make the base, whisk the egg whites with the sugar until stiff.
3. Sift the confectioners’ sugar and cornstarch into the meringue mixture and fold in gently.
4. Cover the baking sheet with parchment paper and draw 5 circles, each 7 inches in diameter.
5. Spoon the mixture into a pastry bag with a round tip. Starting from the center, pipe a continuous spiral to fill each circle. Pipe 5 bases, each 7 inches in diameter.
6. Preheat the oven to 125ºF and dry the meringues overnight, leaving the oven door slightly ajar.
7. Remove from the parchment paper with care.
8. Crush one base into crumbs.
9. To make the cream filling, bring the cream to a boil. Cut the couverture into small pieces and stir into the cream until it melts.
10. Transfer to a bowl and blend with a bowl and blend with a hand blender. Allow to cool overnight.
11. The next day, beat the filling with the rum until frothy.
12. Spoon the filling into a pastry bag with a round tip, pipe the cream filling in a spiral, working from the center outwards, onto the cooked meringue bases and then assemble.
13. To assemble, assemble the 4 bases into a torte. Whip the cream with the sugar and coat the torte.
14. Sprinkle the meringue crumbs on top and dust with a little sifted cocoa powder.
Tips:
You can convert the cream filling into a fine mocha cream, add 1 tablespoon instant coffee powder.
**From “The Chocolate Bible” and “Wikipedia, the free encyclopedia”**
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