The best delicious Rainbow Meringue Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rainbow Meringue Torte recipe today!
Hello my friends, this Rainbow Meringue Torte recipe will not disappoint, I promise! Made with simple ingredients, our Rainbow Meringue Torte is amazingly delicious, and addictive, everyone will be asking for more Rainbow Meringue Torte.
What Makes This Rainbow Meringue Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rainbow Meringue Torte.
Ready to make this Rainbow Meringue Torte Recipe? Let’s do it!
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Dazzling dessert! The airy . . .
-meringue layers are 1 pt Chocolate ice cream
-foolproof with meringue mix 1 pt Pistachio or green mint ice
(and no leftover egg -cream
-yolks)! Really easy, but 1 pt Strawberry ice cream
-it’s a plan-ahead 1/2 c Heavy cream, whipped
-make-ahead++ Toasted slivered blanched
1 ea Package (2 packets) -almonds
-meringue mix
Meringue layers: Preheat oven to 400?. Meanwhile prepare meringue mix
according to package directions for meringue shells. Cover 2 large or
4 small cooky sheets with foil (or brown paper). Draw four 8 1/2-inch
circles on foil (use cake pan as guide). Spoon equal amounts of
meringue on the 4 circles; spread evenly. Place in hot oven (400?).
Close door quickly; turn off oven heat. Leave in oven 3 hours or
overnight, without opening door. Remove meringues from foil. To fill
torte: Let ice cream soften slightly. Place a meringue layer on
serving plate; spoon chocolate ice cream atop and spread evenly (work
quickly); place in freezer. Spread second meringue with pistachio ice
cream; set atop first layer in freezer. Spread third meringue with
strawberry ice cream , set atop others. Frost remaining meringue with
whipped cream, and add. Freeze till ice cream is firm, about 5 hours
or overnight. Ten or 15 minutes before serving, remove from freezer;
sprinkle with toasted slivered almonds. To serve, cut with sharp
knife. Makes 10 servings.
Yields
10 servings
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