Recipe

Pecan Meringue Torte With Raspberry Sauce Regular And Gluten Free Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 4 months, 1 week ago this is how the recipe is described... "This is a version of a traditional German nut torte with a meringue that is flat and soft. " it looks and sound great to me and it is naturally gluten free...the recipe and the photo are courtesy of Land 'o Lakes... More Prep:25m Cook:8m Servings:12	Peetabear
	pecan meringue with mascarpone filling raspberry sauce

Does this look good? Yeah! / Nope

Fans

quaziefly

goblue434

Ingredients

Meringue

3/4 cup sugar

1/2 teaspoon ground cinnamon

6 egg whites

3/4 cup ground pecans

..........................................................................

Sauce Ingredients

1 (10-ounce) package frozen raspberries in syrup, thawed

...............................................................................

Filling Ingredients:

1 cup whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla

1/2 cup mascarpone cheese

1/4 cup chopped pecans, toasted

Directions

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.

Recent Gawkers