Almond Meringue Torte Recipe


MethodMain Ingredient


For base
 Egg whites2
 Lemon juice/White vinegar1 Teaspoon
 Castor sugar1⁄2 Cup (8 tbs)
 Salt1 Pinch
 Icing sugar1 Teaspoon
 Ground almonds1⁄4 Cup (4 tbs) (packaged)
For choux pastry
 Water1⁄2 Cup (8 tbs)
 Butter1 Ounce (30 gram)
 Plain flour1⁄2 Cup (8 tbs)
For filling
 Thick cream300 Milliliter (1 carton)
 Icing sugar2 Tablespoon
 Cointreau2 Tablespoon
For decoration and sauce
 Kiwi fruit2
 Frozen boysenberries8 Ounce (250 gram)
 Sugar1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3084 Calories from Fat 1319

% Daily Value*

Total Fat 150 g230.6%

Saturated Fat 87.2 g435.9%

Trans Fat 0 g

Cholesterol 894.9 mg

Sodium 641.6 mg26.7%

Total Carbohydrates 401 g133.6%

Dietary Fiber 26.1 g104.4%

Sugars 303.4 g

Protein 37 g73.3%

Vitamin A 139.1% Vitamin C 201.6%

Calcium 37.1% Iron 32.7%

*Based on a 2000 Calorie diet


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.