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PECAN MERINGUE TORTE WITH RASPBERRY SAUCE regular and Gluten free Recipe

Ingredients

How to make it

  • Heat oven to 425°F. Generously grease and sprinkle with flour blend 2 large baking sheets. (Do not use no-stick baking spray.)
  • Combine sugar and cinnamon in small bowl; set aside. Beat egg whites in large bowl on high speed until foamy. Add sugar mixture, 2 tablespoons at a time, beating well after each addition. Beat until stiff peaks form (10 to 12 minutes). Gently stir in ground pecans.
  • Spoon half of egg white mixture onto center of each prepared baking sheet. Shape each into an 8-inch circle, smoothing with spatula or spoon to about 1-inch thick. Bake 1 meringue at a time, for 8 to 9 minutes or until puffed and golden brown.
  • Immediately loosen meringues with long metal spatula. (Meringues will flatten and be soft and sticky.) Carefully remove to cooling rack using two metal spatulas; cool completely.
  • Place raspberries in 5-cup blender container. Cover; blend on High speed until smooth. Refrigerate until ready to use.
  • Combine whipping cream, powdered sugar and vanilla in large bowl; beat until soft peaks form. Add mascarpone cheese; beat until stiff peaks form.
  • Place 1 meringue onto large serving plate. Top with half of whipped cream mixture. Place remaining meringue over filling; top with remaining whipped cream mixture. Refrigerate at least 2 hours.
  • Just before serving, sprinkle toasted pecans over torte. Serve with raspberry sauce. Store refrigerated.
  • Recipe Tip
  • To toast pecans, spread onto ungreased baking sheet. Bake at 350°F for 5 to 8 minutes, stirring once, or until lightly browned.
  • Recipe Tip
  • Mascarpone cheese is a soft Italian cheese. It can be found in the dairy case section of the supermarket.

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The Cook

peetabear Mid-hudson Valley, NY

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