Almond Meringue Torte Recipe
Ingredients
| BASE | ||
| Egg whites | 2 | |
| Lemon juice | 1 Teaspoon | |
| 1/2 cup castor sugar | ||
| Salt | 1 Pinch | |
| Icing Sugar | 1 Teaspoon | |
| 1/4 cup packaged ground almonds | ||
| CHOUX PASTRY | ||
| Water | 1/2 Cup (16 tbs) | |
| Butter | 30 Gram | |
| Plain flour | 1/2 Cup (16 tbs) | |
| 2 eggs pinch salt | ||
| 300ml carton thickened cream | ||
| Icing Sugar | 2 Tablespoon (FILLING) | |
| Cointreau | 2 Tablespoon (FILLING) | |
| DECORATION & SAUCE | ||
| Kiwi fruit | 2 (FILLING) | |
| 1 passionfruit | ||
| Boysenberries | 250 Gram, frozen (FILLING) | |
| Sugar | 1/2 Cup (16 tbs) (FILLING) | |
Directions
Base Measure egg whites; you should have 1/4 cup of egg whites the amount must be accurate to absorb sugar.
Combine egg whites, lemon juice and salt in small basin of electric mixer.
Beat on highest speed until egg whites form soft peaks.
Gradually beat in castor sugar, one tablespoon at a time, beating well after each addition to ensure sugar has dissolved.
Gently fold in icing sugar and ground almonds.
Draw 20cm (8in) circle on aluminium foil-covered tray.
Gently spread the meringue on to the circle.
Bake in very slow oven 1 hour.
Open the oven door and allow the meringue to cool in oven.
Spread the meringue with two-thirds of the Filling.
Split choux puffs in half, join together again with remaining Filling, place around outside edge of the meringue.
Dust puffs with icing sugar.
Spread passionfruit pulp over top of meringue, top with peeled and sliced kiwi fruit.
Combine egg whites, lemon juice and salt in small basin of electric mixer.
Beat on highest speed until egg whites form soft peaks.
Gradually beat in castor sugar, one tablespoon at a time, beating well after each addition to ensure sugar has dissolved.
Gently fold in icing sugar and ground almonds.
Draw 20cm (8in) circle on aluminium foil-covered tray.
Gently spread the meringue on to the circle.
Bake in very slow oven 1 hour.
Open the oven door and allow the meringue to cool in oven.
Spread the meringue with two-thirds of the Filling.
Split choux puffs in half, join together again with remaining Filling, place around outside edge of the meringue.
Dust puffs with icing sugar.
Spread passionfruit pulp over top of meringue, top with peeled and sliced kiwi fruit.
Chef
