Best Lemon And Pistachio Praline Meringue Torte Recipes

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.

LEMON TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

SALTED PISTACHIO MERINGUES

Steps:

• Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
• Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
• Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.

PISTACHIO TORTE WITH LEMON-CARDAMOM GLAZE

Steps:

• Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper.
• In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan.
• Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well).
• Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side.
• Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.

LEMON-PISTACHIO TART

Steps:

• for crust:
• Combine flour and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.
• Bake crust until deep golden, about 40 minutes. Transfer to rack; cool.
• for filling:
• Melt butter in heavy medium saucepan over medium heat. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 10 minutes. Reduce heat to low and whisk 2 minutes longer. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.
• Line small baking sheet with foil. Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until pale golden, about 6 minutes. Add pistachios and stir to coat. Spread pistachios in single layer on prepared sheet. Cool completely. Coarsely chop pistachios. (Tart and pistachios can be made 1 day ahead. Cover tart; keep chilled. Store pistachios airtight at room temperature. Let tart stand at room temperature 20 minutes before serving.
• Sprinkle pistachios in 2-inch border around edge of tart. Cut tart into wedges.

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.