MERINGUE TORTE WITH PEPPERMINT CREAM

Meringue Torte with Peppermint Cream image

The mother of my brother-in-law, Bill, often made this melt-in-your-mouth torte. A few years after she passed away, I surprised him by serving it at Christmas. He was delighted.-Christine Venzon, Peoria, Illinois

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3 large egg whites
1 teaspoon water
1 teaspoon white vinegar
1 teaspoon vanilla extract
Dash salt
2 drops red food coloring, optional
1 cup sugar
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1 cup heavy whipping cream
2/3 cup crushed soft peppermint candies
Chocolate curls
Additional crushed soft peppermint candies

Steps:

Let egg whites stand at room temperature 30 minutes. Add water, vinegar, extract, salt and, if desired, food coloring; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Preheat oven to 300°. With a pencil, draw three 8x5-in. rectangles on parchment. Place paper, pencil marks down, on baking sheets. Spread meringue evenly over each rectangle., Bake 20 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove from oven; cool on baking sheets. When cooled completely, remove meringues from paper., In a microwave, melt chocolate and shortening; stir until smooth. Spread a third of the chocolate mixture over each meringue. In a large bowl, beat cream until stiff peaks form; fold in peppermint candies., Place a chocolate-covered meringue on a serving plate; top with a third of the peppermint cream. Repeat layers twice. Top with chocolate curls and additional crushed candies.

Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 52mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 2g protein.