Meringue tortes are an elegant way to use leftover egg whites. Meringue tortes have been around forever in almost every culture. A meringue cake in Czech is pĕnový dort bezé. Poles call meringues bezy and Hungarians say habcsók. Fats impede the volume one's egg whites can achieve, so the fat in the nuts in this recipe are counteracted with cornstarch. Nut meringues can be filled with custard, mousse, whipped cream and fruit or flavored fillings. Compare this recipe with Meringue Torte. Next time you separate eggs, freeze the egg whites.
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 20 minutes
Yield: 1 (9-inch) Nut Meringue Torte
- 1 cup finely ground nuts of choice (almonds, pecans, hazelnuts, walnuts)
- 1 ounce cornstarch
- 4 large egg whites at room temperature
- Pinch salt
- 1 cup sugar
- 1 teaspoon vanilla
- Heat oven to 250 degrees. Draw two 9-inch circles on parchment paper separated by at least 2 inches. Flip the paper over, place it on a baking sheet, and lightly coat the paper with cooking spray.
- In a small bowl, combine ground nuts and cornstarch and set aside. In a perfectly grease-free bowl or stand mixer, beat the egg whites and salt until stiff. Gradually beat in the sugar, and then beat in vanilla. Gently fold in the nut-cornstarch mixture by hand.
- Using a piping bag, pipe the meringue into concentric circles following the outline of the circles on the parchment paper. OR, using the back of a spoon or a spatula, spread the meringue into circle shapes, following the guidelines on the parchment paper, and level out.
- Bake 30 minutes if you like a marshmallowy interior, or 40 minutes for a crispier texture. Leave pan in the oven but turn off the oven and leave the door ajar about 2 inches. Let meringue cool completely in oven.
- Assemble the nut meringue torte with custard, mousse, flavored fillings or whipped cream and fruit, as desired. While this is best served as close to assembly as possible, it will keep refrigerated, but the meringue will become a little soggy.