Raspberry-Hazelnut Meringue Torte

What a spectacular way to end a meal! The fantastic combination of fresh raspberries and hazelnuts add a light flavor to the crowd-pleasing meringue crust of this dessert.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 20 mins 300°F
  • Stand: 1 hr

Raspberry-Hazelnut Meringue Torte

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5.0 by 1 people

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Directions

  1. Line one large or 2 medium baking sheets with parchment paper or foil. Draw three 7-inch circles, 1 inch apart, on the paper. Set baking sheet(s) aside.
  2. In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 9 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in hazelnuts.
  3. Spread the meringue mixture evenly over the three circles. Bake in a 300 degree F oven for 20 minutes. Turn off the oven. Let the meringues dry in the oven with the door closed for 1 hour (do not open oven door). Meanwhile, in a medium mixing bowl beat whipping cream and powdered sugar until stiff peaks form.
  4. To assemble torte, peel meringue circles from paper. Place one meringue circle on a serving plate; spread one-third of the whipped cream on the meringue circle. Sprinkle 1/2 cup of the raspberries over the whipped cream. Repeat these layers once more. Place last meringue circle atop raspberries; spread with remaining whipped cream. Cover and chill for 4 to 6 hours. Just before serving, garnish top with remaining raspberries and mint. Makes 6 to 8 servings.

From the Test Kitchen

Prepare meringue shells. Store in air-tight container at room temperature for up to 1 week.

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Nutrition Facts (Raspberry-Hazelnut Meringue Torte)

  • Per serving:
  • 325 kcal ,
  • 21 g fat
  • (10 g sat. fat ,
  • 54 mg chol. ,
  • 52 mg sodium ,
  • 33 g carb. ,
  • 5 g pro.
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