Friday, April 04, 2014

Pecan Meringue Torte

A family recipe from the Mumford side of the family.We certainly have had some great cooks- actually from both sides!  My daughter and her husband are joining in the ranks as well!  This is one of my favorites!

You can add any type of fresh fruit that you prefer. I used strawberries as they are still in season here in Florida. Raspberries are fabulous in this recipe!

The recipe is so easy~                                                        

1 cup of sugar, 4 egg whites, 1/2 teaspoon of white vinegar, 1 teaspoon of almond extract, 1 cup of finely chopped pecans, 1 cup of heavy whipping cream, 1 cup of fresh fruit and powdered sugar for dusting after it is filled and assembled.

Beat the egg whites until foamy and add the sugar slowly. Add the vinegar and the almond extract. Continue beating until egg whites are very stiff.
 Butter and flour 2 8 inch cake pans. ( I also lined wax paper on the bottom of my pans for easy removal.)

Fold in the pecans gently into the whipped eggs. Divide the egg mixture into 2 pans and smooth the filling out in the pans. Bake at 325 for 45 minutes. Let the meringues cool completely before removing from pans.

Whip the cream with 1 tablespoon of sugar. Fold in fruit and spread over the cooled meringue base. After adding whipped cream mixture, top with the remaining meringue. Press down firmly. Sprinkle with powered sugar. Cut in wedges and serve with some extra fruit on the side.


Barbara Lilian said...

Thanks Jann for this speady easy Torte recipe, back in the 70's a friend gave me a similar recipe written on the back of a paper table napkin using crushed hazelnuts, It brought back happy memories of the supper parties we used to share with our friends.

Penny said...

This looks delicious Jann. If you ever decide on a motorcycle tour in France, here is our friends' website.