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Raspberry Meringue Torte

Recipe Serves 4

Preparation 10 minutes
Cooking 40 minutes

If liked, serve with extra thawed raspberries.

This can also be made into 3 large discs. The cooking time will increase to 10 minutes at 150°C and 1 hour at 120°C.

Source: Australian Women’s Weekly May 2008

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Ingredients

4 egg whites
1 cup caster sugar
¾ cup ground hazelnuts
300g Creative Gourmet Frozen Raspberries
300ml thickened cream, whipped
1 teaspoon icing sugar
1 teaspoon vanilla bean paste
1 tablespoon finely shredded mint

Instructions

  1. Preheat oven to slow, 150°C. Line 2 baking trays with baking paper.
  2. In a large bowl, beat egg whites with an electric beater until soft peaks form. Gradually beat in sugar until dissolved and mixture is thick and glossy. Stir in nuts and half the raspberries.
  3. Spread mixture into 8 small discs on trays. Bake 10 minutes, reduce temperature to 120°C. Bake for another 25-30 minutes. Turn oven off; cool in oven with door ajar.
  4. Combine cream, icing sugar and vanilla. Spread 4 meringues with cream. Sprinkle with remaining raspberries, top with a second meringue. Finish with cream, shredded mint and mint leaves, if desired.

 

 

 

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