Best Almond Meringue Torte With Praline Buttercream Recipes

JAPONAISE (ALMOND MERINGUE) TORTE

Steps:

• Preheat the oven to 350°F.
• Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
• Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
• Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
• Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
• Carefully fold the almond mixture, that was set aside, into the meringue.
• Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
• Place two of the trays on the centre shelf of the oven and the third on the shelf below.
• Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
• Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
• For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
• Remove from heat and add the coffee essence, and stir briefly to combine.
• Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
• While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
• Taste, and add more coffee essence if desired.
• Cool the butter cream in the refrigerator until it reaches spreading consistency.
• To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
• Place second meringue on top, spread with butter cream, and repeat with the third meringue.
• Cover the top of torte, and the side, with remaining butter cream.
• Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
• Dust top with powdered sugar to serve.

ALMOND PRALINE

Steps:

• Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
• Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

ALMOND MERINGUE TORTE WITH LEMON AND STRAWBERRY FILLING

Steps:

• Position racks in top third and bottom third of oven and preheat to 300°F. Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper. Place papers, marked side down, on baking sheets.
• Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground. {Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy. Fold almond mixture into meringue.
• {Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip. {Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely. Repeat with remaining circle and meringue, forming 2 rounds.
• Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes. Cool on pans on racks.
• Combine sugar, egg whites and salt in large stainless steel bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135°F, about 5 minutes; remove from over water. Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes. Beat in butter, 1 piece at a time. Gradually beat in lemon juice. (If buttercream appears curdled, place bowl over low heat for several seconds. Remove from heat; beat until smooth. Repeat warming and beating as necessary.) Whisk cream to firm peaks; whisk into buttercream.
• Peel parchment off meringues. Using 9-inch tart pan bottom as guide, trim meringues. Place dabs of buttercream on tart pan bottom; top with 1 meringue. Spread 3/4 cup buttercream over meringue; top with strawberry slices. Spread 3/4 cup buttercream over berry slices. Top with second meringue. Spread remaining buttercream over top and sides of torte. Press sliced almonds into buttercream. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before continuing.)
• Cut reserved whole strawberries into quarters. Arrange atop torte.

LEMON AND PISTACHIO PRALINE MERINGUE TORTE

Steps:

• FOR PRALINE:
• Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.
• Finely chop praline. Grind 1/2 cup praline to powder in processor.
• FOR MERINGUES:
• Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225°F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 cup praline powder in bowl to blend. Fold into meringue in 2 additions.
• Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely.
• FOR LEMON BUTTERCREAM:
• Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool.
• Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.
• Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238°F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes.
• Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.)
• Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving.

MERINGUE TORTE

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.

SPICED PRALINE MERINGUES

Steps:

• Preheat the oven to 375°F/190°C.
• Spread the almonds out on a small rimmed baking sheet and roast in the oven for 5-7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking sheets with parchment paper and set aside.
• Place 1/4 cup/50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture onto one of the lined baking sheets and set aside until cool.
• Once cool, break the praline into smaller pieces, place in a food processor and process to form a rough powder. Remove from the machine, place in a shallow bowl and combine with the spices, orange zest and salt. Set aside.
• Spread the remaining sugar out on the second lined baking sheet and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and lower the temperature to 275°F/130°C. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and beat on high speed until they begin to froth up. Carefully add the hot sugar to the egg whites, 1 tbsp at a time, and continue beating for 7-8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.
• . Line two large baking sheets with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking sheet, repeat with the rest of the mixture, spacing the balls as far apart as possible, as they will increase in size.
• Place the meringues in the oven for 2-2 1/2 hours. Check that they are done by lifting them from the baking sheet and gently tapping to make sure the outside is completely firm and the center is only a little soft. Remove from the oven and leave on the baking sheet to cool.
• Storage
• These will keep for up to 10 days. If you are not hanging them on the tree, wrap them loosely in aluminum foil and keep at room temperature.