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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