Strawberry-Chocolate Meringue Torte
I make this rich and delicious torte whenever I’m asked to bring dessert to any occasion. Use reduced-calorie whipped topping if you wish to create a lighter version. PREP: 45 MIN. BAKE: 70 MIN. + COOLING MAKES: 6 SERVINGS
4 large egg whites
3 cups sliced fresh strawberries 1 tsp. plus 1 cup sugar, divided 1¹ ₂ cups heavy whipping cream
¹ ₃ cup confectioners’ sugar
³ ₄ tsp. vanilla extract
¹ ₄ tsp. cream of tartar ¹ ₄ tsp. salt ¹ ₂ cup semisweet chocolate chips
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 tsp. sugar. In another bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Chill strawberries and whipped cream, covered, until assembly.
2. Preheat oven to 250°. Line a baking sheet with parchment paper. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles.
3. Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave in oven 1½ hours. Remove from oven; cool completely.
4. In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately. PER SERVING 470 cal., 26g fat (16g sat. fat), 68mg chol., 154mg sod., 58g carb. (54g sugars, 2g fiber), 5g pro.