Recipe by Chef Joyous
This torte has been a family tradition for special occasions for many years. When my daughter, Julie was 4 years old she volunteered me to make this “magnificent dessert”, but she didn’t know what it was called, when they asked for volunteers to bring cupcakes. The teacher told me what "we" had signed up to bring, although she had no clue what this "magnificent dessert" was, did I? Knowing my daughter very well, I knew that this was exactly what she wanted! The teacher assured me that I wasn't committed to making the torte as it sounded awfully fancy for a 4 year old's holiday party! Yes, I made the torte and the 4 year olds loved it! To this day the trick is to get the Torte frosted before Julie samples the meringue or to serve it before she sticks her fingers in it!!! (and she is now 15 years old!)
- 9 egg whites
- 2 3⁄4 cups sugar
- 1 tablespoon vinegar
- 1⁄2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon salt
- 1 quart whipping cream
- 6 whole Heath candy bars, chopped
Directions See How It's Made
- Preheat oven to 400.
- Beat egg whites,while slowly adding sugar, vinegar, Cream of tartar, vanilla and salt.
- Beat until meringue holds it’s shape.
- Beat some more and still more!
- Draw 2- 9-inch circles on baking paper.(Or the inside of a brown paper bag)
- Place paper, with circles on a baking sheet.
- Spoon meringue equally within the circles.
- Reduce heat in oven to 275 and bake tort for 1½ hours. (Don't encourage children to dance around the kitchen or you will have a flat Meringue)
- Turn oven off and keep torte in oven until completely cool.
- Whip Cream and add crushed heath bars. (I use the food processor to crush them.)
- Frost cooled Tortes like a layered cake.
- Garnish with Heath bar pieces.
- Refrigerate for at least 4 hours before serving.
- Cut small as this is VERY RICH!
- Variation: Put vanilla frozen custard or ice cream between layers instead of frosting with whip cream and cover with Strawberries, raspberries or peaches.