Main
Recipes
Almond Meringue Torte with Lemon and Strawberry Filling Recipe

Almond Meringue Torte with Lemon and Strawberry Filling Recipe

Posted by

Rate It!

Almond Meringue Torte with Lemon and Strawberry Filling

Add your photo!

Ingredients

Count

Nutrition

467

Calories

Comments Print recipe

Ingredients:

Serving

1 cup sugar
2/3 cup whole almonds
4 tsp cornstarch
1/2 cup egg whites (about 4 large)
pinch of salt
3/4 cup sugar
1/2 cup egg whites (about 4 large)
pinch of salt
1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature
1/3 cup fresh lemon juice
1/3 cup chilled whipping cream
1 16- oz basket strawberries , 4 berries reserved, remainder hulled and thickly sliced
1 1/4 cups sliced almonds, toasted

Directions:

Make meringues: Position racks in top third and bottom third of oven and preheat to 300°F. Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper. Place papers, marked side down, on baking sheets.
Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground. {Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy. Fold almond mixture into meringue.
{Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip. {Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely. Repeat with remaining circle and meringue, forming 2 rounds.
Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes. Cool on pans on racks.
Make buttercream: Combine sugar, egg whites and salt in large stainless steel bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135°F, about 5 minutes; remove from over water. Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes. Beat in butter, 1 piece at a time. Gradually beat in lemon juice. (If buttercream appears curdled, place bowl over low heat for several seconds. Remove from heat; beat until smooth. Repeat warming and beating as necessary.) Whisk cream to firm peaks; whisk into buttercream.
Peel parchment off meringues. Using 9-inch tart pan bottom as guide, trim meringues. Place dabs of buttercream on tart pan bottom; top with 1 meringue. Spread 3/4 cup buttercream over meringue; top with strawberry slices. Spread 3/4 cup buttercream over berry slices. Top with second meringue. Spread remaining buttercream over top and sides of torte. Press sliced almonds into buttercream. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before continuing.)
Cut reserved whole strawberries into quarters. Arrange atop torte.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	466.5 Kcal (1953 kJ)
Calories from fat	282.78 Kcal
		% Daily Value*
Total Fat	31.42g	48%
Cholesterol	35.86mg	12%
Sodium	85.24mg	4%
Potassium	378.97mg	8%
Total Carbs	40.5g	13%
Sugars	31.72g	127%
Dietary Fiber	4.3g	17%
Protein	10.89g	22%
Vitamin C	7.6mg	13%
Vitamin A	0.1mg	5%
Iron	1.9mg	10%
Calcium	100.1mg	10%

Amount Per 100 g
Calories	261.11 Kcal (1093 kJ)
Calories from fat	158.28 Kcal
		% Daily Value*
Total Fat	17.59g	48%
Cholesterol	20.07mg	12%
Sodium	47.71mg	4%
Potassium	212.12mg	8%
Total Carbs	22.67g	13%
Sugars	17.75g	127%
Dietary Fiber	2.41g	17%
Protein	6.1g	22%
Vitamin C	4.3mg	13%
Vitamin A	0.1mg	5%
Iron	1mg	10%
Calcium	56mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Brown-Sugar Pudding

Half-and-half, Dark brown sugar, Cornstarch, Egg yolks and 5 more..
Raisin Pie

Seeded raisins, Boiling water, Cornstarch, Molasses, Salt and 3 more..
Lemon-Lattice White Chocolate Cake

Fresh lemon juice, Cornstarch, Sugar, Eggs, Egg yolks and 15 more..
Black-Bottom Chocolate Pie

Sugar, Cornstarch, Unsweetened cocoa powder, Salt and 14 more..
Chocolate Ganache Tart

Blanched slivered almonds, Sugar, All-purpose flour and 6 more..
Chocolate Ganache Tart

Blanched almonds, Sugar and 8 more..
Black Bottom Chocolate Pie

Butter for greasing, Unsalted butter and 17 more..
Strawberry Meringue Pie

Egg whites, Crushed saltines (about 10 crackers), divided and 10 more..
Lemon Sauce

Sugar, Cornstarch, Salt, Butter, Lemon juice and 2 more..
Ibarra Chocolate Cake

Egg whites, Sugar, Ibarra chocolate, cut into small pieces and 5 more..