I’ve shared this with some of you before, but since it’s something I’ll be making again this year (and every year) around this time, I thought I’d share again.
This is a family recipe on my husband’s side of the family. It was traditionally served for his birthday every year. We now serve it for not only his birthday, but our son’s and other special occasions.
– 6 egg whites, left out of refrigerator for 30 minutes
– pinch salt
– 1/2 teaspoon cream of tartar
– scant teaspoon cider vinegar
– 2 cups sugar
– 1 teaspoon vanilla
– 1/2 pint whipping cream
– 4 cups strawberries, can be cut in pieces or left whole
1. Preheat oven to 450 degrees.
2. Grease 2 9″ round cake pans. The best type are those that have the cutting edge blade to cut the bottom out.
3. Mix salt and egg whites slighty and add cream of tartar.
4. Beat until glossy. Add vinegar.
5. Beat until it holds peaks but not dry.
6. Add sugar gradually and beat until stiff.
7. Add vanilla and any remaining sugar.
8. Pour into the two pans and turn heat down to 250 degrees.
9. Bake for one hour.
10. Remove from oven and let cool on a wire rack. Place a plate over the baked meringues and transfer to the plates. You may need to cut them out to transfer.
11. Whip cream and cut up strawberries. Make layers with the meringue, whipped cream and strawberries on top or you can also make two single layer tortes.
This uses a lot of egg whites, so if you can couple it with a dish that uses the yolks, you’ll have less waste.
Serving size is not noted. I’ve seen this torte devoured by 4 people or shared by 10!
Barb always added sugar to the whipped cream and also to the strawberries. I’ve not got much of a sweet tooth, so have lightened it to our current tastes.