Toffee Meringue Torte

Chef Jimi Penti shares from his recipe collection: Toffee Meringue Torte
6 ea Egg whites
2 tsp vanilla
1/2 tsp Cream of Tartar
1 pinch salt
2 1/2 cups sugar
1 pt whipping cream or lg 16 oz Cool Whip
6 3/4oz heath candy bars crushed

Process: Beat egg whites, vanilla, cream of tartar and dash of salt to soft peaks; add 2 cups of sugar. Beat until very still. Draw 2 circles approx 8-9 inch in diameter on brown grocery bags. Place papers on cookie sheet.

Spread meringue evenly within circles. Bake for 1 hour at 275. Then turn heat off and leave meringue in oven without opening oven door for at least two hours. Whip cream, adding dash of salt and 1/2 cup of sugar. Reserve 1 tbsp of crushed candy; fold remaining candy into whipped cream and spread 1/2 of mixture on one meringue circle, place 2nd meringue on top, spread remaining cream mixture on top, and sprinkle reserved candy on top. Refrigerate for 8 hours.

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