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August 2, 2011
Pineapple Meringue Torte
Treasured Desserts
Prep time:
37 minutesbaking time:
1 1/4 hours, plus chilling“‘Stay away from that torte,’ Grandma would tease, waving her wooden spoon.”
Ingredients
Serves 10
- 6 egg whites, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 cup plus 2 tablespoons extrafine granulated sugar
- 2 cups whipping cream, whipped
- 1 1/4 cups drained canned crushed pineapple
Directions
1
Preheat the oven to 300F. Line 2 baking sheets with parchment paper. Draw an 8-inch circle on each piece of parchment paper.
2
Place egg whites in a large bowl. Beat with an electric mixer until foamy. Add the vanilla extract and vinegar and beat until soft peaks form. Beat in the granulated sugar, 1 tablespoon at a time, until stiff peaks form.
3
Place half the mixture at a time in a pastry bag. Pipe over the circle on each baking sheet.
4
Bake for 1 1/4 hours. Let stand to cool completely. Transfer to wire racks. Remove the parchment paper.
5
Combine whipped cream and 1 cup pineapple in a medium bowl and mix well. Spread between layers and over top of the torte. Sprinkle with remaining pineapple. Chill, covered, for 12 hours.
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Grandma's Secret Trick
Grandma's Secret Trick
Before Grandma bought a pastry bag, she had two great alternatives for making meringue circles. She spooned the egg white mixture into a large resealable plastic bag, snipped off a 1/2-inch piece of the bottom corner and squeezed the mixture through it. For a less formal look, she simply used a spatula to spread the egg white mixture thickly and evenly inside the circle she had drawn.
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