UCLBS Recipes

Sue's Meringue Torte

Version One:

To make meringue it is necessary that your utensils be scrupulously clean and free of any trace of fat. Egg whites readily absorb moisture so it is difficult to make meringues on a humid day. Additionally, it is difficult to achieve a dry crisp meringue because of the added moisture when using honey rather than sugar which is, of course, SCD illegal.

Meringue Layers:

9 egg whites
3/4 cup honey
1 tsp vanilla
1 1/2 cup finely ground almonds

Preheat the oven to 175 F. If you have a convection oven, use the Convection Bake setting. Draw three 9" circles on parchment paper and place on cookie sheets.

Warm the honey.
With the mixer on high, beat egg whites until very frothy.
Add vanilla.
With the mixer running, very gradually drizzle in the warm honey (near the edge of the bowl to avoid spattering) and continue beating until the egg whites are very stiff.
By hand, fold the almonds into the stiff whites.

Using a pastry bag or spoon, cover in the three circles with the egg w hite mixture.

Bake at 175 F for 3 hours. Turn the oven down to 135 F (or as close to that as you are able to set your oven control) and leave the meringue layers in until they feel fairly dry and crisp. I leave them in for between 12 and 24 hours.

Remove the meringues from the oven and allow to cool. Gently remove from the parchment paper.

Filling:

2 cups creme freche (yogourt made with whipping cream)
2 Tbsp honey (or to taste
2 tsp vanilla
1 cup blueberries
1 cup strawberries, quartered
1/2 cup sliced blanched almonds, toasted

Beat creme freche with honey and vanilla until stiff.
Reserve a small amount of the whipped creme freche and of the toasted almonds to use to decorate top of torte.
Add fruit and almonds to the whipped creme freche.

To assemble:

Place one meringue layer on a plate. Top with half the whipped creme freche mixture. Continue layering. Decorate the top meringue layer with piped or spooned whipped creme freche rosettes and sprinkled with toasted almonds.

Allow to set in the refrigerator for several hours before serving.

Version Two:

Meringue Layers:

6 egg whites
1/2 cup honey
1 tsp vanilla
1 cup finely ground almonds

Preheat the oven to 175 F. If you have a convection oven, use the Convection Bake setting.
Draw two 9" circles on parchment paper and place on cookie sheets.

Warm the honey.
With the mixer on high, beat egg whites until very frothy.
Add vanilla.

With the mixer running, very gradually drizzle in the warm honey (near the edge of the bowl to avoid spattering) and continue beating until the egg whites are very stiff.
By hand, fold the almonds into the stiff whites.

Using a pastry bag or spoon, cover in the two circles with the egg white mixture.

Filling:

2 cups creme freche (yogourt made with whipping cream)
2 Tbsp honey (or to taste)
2 tsp almond extract

Beat creme freche with honey and almond extract until stiff.

Topping:

6 to 12 nectarines
1/4 - 1/2 cup honey

Peel, pit and slice the nectarines into thin wedges.
Place the nectarines and honey into a frying pan and cook over medium heat until thick and glazed. Stir from time to time to prevent burning.

To assemble:

Place one meringue layer on a plate. Top with half the whipped creme freche. Continue layering the other meringue layer and whipped creme freche.
Allow to set in the refrigerator for several hours. Arrange the glazed nectarines on top before serving.