Best Candy Bar Meringue Torte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEATH BAR MERINGUE DESSERT



Heath Bar Meringue Dessert image

It's like eating a fluffy cloud. This was a first prize winner at a charity auction and contest in August 2007. [Note: When you beat the cream and chop the candy, the calories escape! Not sure if the calories are gone from the bags of bits since you did not use your own energy to chop the candy???]

Provided by mahatfield

Categories     Candy

Time P1DT25m

Yield 16 serving(s)

Number Of Ingredients 5

6 egg whites
1 3/4 cups white sugar
1 pint whipping cream
1 teaspoon vanilla
12 Heath candy bars or 2 (8 ounce) bags toffee pieces

Steps:

  • Chill the candy.
  • Chill the bowl and beaters for the cream.
  • Make 2 meringues.
  • Beat 3 whites with 3/4 cup plus 2 T sugar for each one.
  • Spread each meringue on waxed paper to make two 9" by 12" layers.
  • Bake at 325 for 45 minutes.
  • Remove paper and cool completely.
  • Chop the bars to small bits.
  • Beat the cream and vanilla.
  • Make 2 layers.
  • Place one meringue on serving tray.
  • Spread half the whipped cream on top.
  • Sprinkle half the candy on top of the cream.
  • Repeat for second layer.
  • Chill overnight.
  • Cut into 16 pieces.

Nutrition Facts : Calories 351, Fat 20.4, SaturatedFat 12.3, Cholesterol 56.3, Sodium 124.6, Carbohydrate 40.9, Fiber 0.4, Sugar 39.5, Protein 2.9

CHOCOLATE MERINGUE BARS



Chocolate Meringue Bars image

I love layered bar cookies and this one appealed to me because the use beaten egg whites instead of the more common condensed milk looked quite interesting. The resulting cookie is a soft thin blondie-like bar with with a gooey layer of chocolate topped with a crispy shell.

Provided by justcallmetoni

Categories     Bar Cookie

Time 44m

Yield 24 serving(s)

Number Of Ingredients 15

1/2 cup butter or 1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1 1/4 cups flour
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons milk or 3 tablespoons water
6 ounces chocolate chips
3 egg whites
2/3 cup brown sugar or 2/3 cup white sugar
1/2 teaspoon vanilla
1/2 cup walnuts, chopped (optional)

Steps:

  • Pre-heat oven to 325 degrees.
  • Beat butter, sugars, egg yolks, and 1 teaspoon vanilla until soft and creamy. Mix dry ingredients together and add into the butter-sugar bowl along with the milk. Spread evenly into 9"x13" pan. Sprinkle with a laer chocolate chips.
  • Beat egg whites to soft peaks, beat in brown or white sugar and vanilla. (Brown sugar yields a slightly more tawny flavor.) Fold in nuts (if using) and spread over the chocolate chips.
  • Bake 30-35 minutes.
  • Remove from the oven and allow to cool completely before cutting and serving.

MERINGUE TORTE



Meringue Torte image

Ruth Grover writes from Portland, Connecticut: "My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16-18 servings.

Number Of Ingredients 16

3/4 cup butter, softened
3/4 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
6 tablespoons 2% milk
MERINGUE:
6 large egg whites
1-1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 cup plus 3 tablespoons finely chopped walnuts, divided
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
2 cups fresh raspberries

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.

Nutrition Facts : Calories 364 calories, Fat 22g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 144mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

HEALTH BAR MERINGUE TORTE--A TRUMP FAMILY TRADITION!



Health Bar Meringue Torte--A Trump Family Tradition! image

This torte has been a family tradition for special occasions for many years. When my daughter, Julie was 4 years old she volunteered me to make this "magnificent dessert", but she didn't know what it was called, when they asked for volunteers to bring cupcakes. The teacher told me what "we" had signed up to bring, although she had no clue what this "magnificent dessert" was, did I? Knowing my daughter very well, I knew that this was exactly what she wanted! The teacher assured me that I wasn't committed to making the torte as it sounded awfully fancy for a 4 year old's holiday party! Yes, I made the torte and the 4 year olds loved it! To this day the trick is to get the Torte frosted before Julie samples the meringue or to serve it before she sticks her fingers in it!!! (and she is now 15 years old!)

Provided by Chef Joyous

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 8

9 egg whites
2 3/4 cups sugar
1 tablespoon vinegar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 quart whipping cream
6 whole Heath candy bars, chopped

Steps:

  • Preheat oven to 400.
  • Beat egg whites,while slowly adding sugar, vinegar, Cream of tartar, vanilla and salt.
  • Beat until meringue holds it's shape.
  • Beat some more and still more!
  • Draw 2- 9-inch circles on baking paper.(Or the inside of a brown paper bag)
  • Place paper, with circles on a baking sheet.
  • Spoon meringue equally within the circles.
  • Reduce heat in oven to 275 and bake tort for 1½ hours. (Don't encourage children to dance around the kitchen or you will have a flat Meringue)
  • Turn oven off and keep torte in oven until completely cool.
  • Whip Cream and add crushed heath bars. (I use the food processor to crush them.)
  • Frost cooled Tortes like a layered cake.
  • Garnish with Heath bar pieces.
  • Refrigerate for at least 4 hours before serving.
  • Cut small as this is VERY RICH!
  • Variation: Put vanilla frozen custard or ice cream between layers instead of frosting with whip cream and cover with Strawberries, raspberries or peaches.

Nutrition Facts : Calories 284.9, Fat 17.8, SaturatedFat 11, Cholesterol 59.5, Sodium 115, Carbohydrate 30.2, Fiber 0.1, Sugar 28.9, Protein 2.5

CHOCOLATE BAR TORTE



Chocolate Bar Torte image

My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.

Provided by dar68

Categories     Desserts     Cakes     Torte Recipes

Time 2h35m

Yield 16

Number Of Ingredients 8

1 cup milk
2 tablespoons milk
48 large marshmallows, chopped
8 (1.55 ounce) bars chocolate candy (such as Hershey's®)
3 cups heavy whipping cream
30 graham cracker squares, crushed
¼ cup white sugar
6 tablespoons butter, melted

Steps:

  • Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
  • Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
  • Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g

CHOCOLATE PECAN MERINGUE TORTE



Chocolate Pecan Meringue Torte image

Provided by Ina Garten

Categories     dessert

Time 5h50m

Yield 8 servings

Number Of Ingredients 17

7 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 1/3 cups plus 2 tablespoons sugar, divided
2 teaspoons pure vanilla extract, divided
Chocolate Pecan Filling (recipe follows)
1 cup cold heavy cream
Dark chocolate shavings, for decorating
1/2 cup pecans
4 extra-large eggs
1/4 cup sugar
1/2 teaspoon cornstarch
4 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons brewed espresso
1 teaspoon Kahlua
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
  • Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
  • With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
  • Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
  • In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
  • In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
  • Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

Related Topics