Blueberry Meringue Torte Recipe
Do you want a fabulous blueberry meringue torte recipe? This blueberry meringue torte makes a compelling dessert for most party meals. Trust me! I am saying that you must try this blueberry meringue torte.
Ingredients
6 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup honey
3 teaspoons vanilla extract, divided
1 cup heavy cream
2 tablespoons honey
2 1/2 cups fresh or frozen blueberries, thawed and drained
2 cups Custard Sauce
Directions
Preheat oven to 275°F.
Butter and flour 1 large and 1 small baking sheet.
With a saucepan cover measuring about 7 inches, trace 2 circles on the large sheet and 1 on the small one.
In a large bowl, beat egg whites and cream of tartar together until soft peaks form.
Gradually beat in 1/2 cup honey and 1 teaspoon vanilla until whites are very stiff.
Divide mixture evenly among circles on baking sheets, spreading to edges of circles.
Bake on middle shelf of oven until lightly browned, 40 to 45 minutes. (After about 25 minutes, reverse positions of baking sheets.) Remove from oven and cool on baking sheets.
In a medium-size bowl, whip together cream, 2 tablespoons honey, and 2 teaspoons vanilla.
To assemble, place 1 meringue on serving plate, top with one-third of the whipped cream, one-third of the berries, and about 1/3 cup Custard Sauce.
Top with second meringue, and repeat the process €”one-third of the whipped cream, one-third of the berries, 1/3 cup Custard Sauce.
Top with final meringue, remaining whipped cream, about 1 cup Custard Sauce (it will run down sides), topping off with remaining berries.
Reserve the remaining Custard Sauce to serve on the side.
Cover lightly and store in refrigerator.
Butter and flour 1 large and 1 small baking sheet.
With a saucepan cover measuring about 7 inches, trace 2 circles on the large sheet and 1 on the small one.
In a large bowl, beat egg whites and cream of tartar together until soft peaks form.
Gradually beat in 1/2 cup honey and 1 teaspoon vanilla until whites are very stiff.
Divide mixture evenly among circles on baking sheets, spreading to edges of circles.
Bake on middle shelf of oven until lightly browned, 40 to 45 minutes. (After about 25 minutes, reverse positions of baking sheets.) Remove from oven and cool on baking sheets.
In a medium-size bowl, whip together cream, 2 tablespoons honey, and 2 teaspoons vanilla.
To assemble, place 1 meringue on serving plate, top with one-third of the whipped cream, one-third of the berries, and about 1/3 cup Custard Sauce.
Top with second meringue, and repeat the process €”one-third of the whipped cream, one-third of the berries, 1/3 cup Custard Sauce.
Top with final meringue, remaining whipped cream, about 1 cup Custard Sauce (it will run down sides), topping off with remaining berries.
Reserve the remaining Custard Sauce to serve on the side.
Cover lightly and store in refrigerator.
