The best delicious Meringue Fruit Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Meringue Fruit Torte recipe today!
Hello my friends, this Meringue Fruit Torte recipe will not disappoint, I promise! Made with simple ingredients, our Meringue Fruit Torte is amazingly delicious, and addictive, everyone will be asking for more Meringue Fruit Torte.
What Makes This Meringue Fruit Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Meringue Fruit Torte.
Ready to make this Meringue Fruit Torte Recipe? Let’s do it!
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MERINGUE
2 Egg whites at room temp.
1/2 ts White vinegar
pn Salt
1/2 c Granulated sugar
LEMON SAUCE
2/3 c Granulated sugar
2 ts Cornstarch
1 ts Grated lemon peel
1/3 c Water
1/3 c Fresh lemon juice
1 Egg, beaten
2 c Cut-up fresh fruit
Garnish: Mint leaves
To make meringue: In bowl, combine egg whites, vinegar, and salt. Beat
until soft peaks form. Add sugar, 1 tbsp (15 ml) at a time; beat until
stiff peaks form.
Line a baking sheet with parchment or brown paper (aluminum foil may also
be used). Draw a circle with an 8-inch diameter. Spoon egg-white mixture
on paper pattern; with a spoon shape mixture into a circle with sides about
2 inches higher than centre. Or prepare individual meringues 2 inches in
diameter.
Bake single meringue in 250F oven for about 1 1/2 hours or until slightly
coloured. Turn off oven and leave meringue to cool for 2 hours or
overnight before removing from oven. Carefully remove from paper. (Bake
individual meringue for 50 to 60 minutes).
To make lemon sauce: In small saucepan, combine sugar, cornstarch, and
lemon peel. Stir in water and lemon juice; cook over medium heat, stirring
constantly until slightly thickened. Carefully stir one-quarter of hot
mixture into beaten egg to prevent egg from coagulating; return to hot
mixture, stirring constantly. Cook and stir for 4 minutes or until
thickened. Cover and refrigerate.
Just before serving, combine cut-up fruit with lemon sauce. Spoon into
meringue shell and serve, garnished with mint leaves.
Preparation 1 hour, Cook 1 1/2 hour. 6 servings 192 Calories per serving,
2.5 grams protein, 1.1 grams fat, 45.1 grams carbohydrate, 1.0 grams of
fibre
My Note: Lemon sauce can be made with two egg yolks if you are unconcerned
about cholesterol. Check the meringue at about 40 minutes – tastes good
without the extra drying time for eating the same day.
Yields
6 Servings
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