Almond Meringue Torte
|Lemon juice/White vinegar||1 Teaspoon|
|Castor sugar||1⁄2 Cup (8 tbs)|
|Icing sugar||1 Teaspoon|
|Ground almonds||1⁄4 Cup (4 tbs) (packaged)|
|For choux pastry|
|Water||1⁄2 Cup (8 tbs)|
|Butter||1 Ounce (30 gram)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Thick cream||300 Milliliter (1 carton)|
|Icing sugar||2 Tablespoon|
|For decoration and sauce|
|Frozen boysenberries||8 Ounce (250 gram)|
|Sugar||1⁄2 Cup (8 tbs)|
Base Measure egg whites; you should have 1/4 cup of egg whites the amount must be accurate to absorb sugar.
Combine egg whites, lemon juice and salt in small basin of electric mixer.
Beat on highest speed until egg whites form soft peaks.
Gradually beat in castor sugar, one tablespoon at a time, beating well after each addition to ensure sugar has dissolved.
Gently fold in icing sugar and ground almonds.
Draw 20cm (8in) circle on aluminium foil-covered tray.
Gently spread the meringue on to the circle.
Bake in very slow oven 1 hour.
Open the oven door and allow the meringue to cool in oven.
Spread the meringue with two-thirds of the Filling.
Split choux puffs in half, join together again with remaining Filling, place around outside edge of the meringue.
Dust puffs with icing sugar.
Spread passionfruit pulp over top of meringue, top with peeled and sliced kiwi fruit.
Serving size: Complete recipe
Calories 3084 Calories from Fat 1319
% Daily Value*
Total Fat 150 g230.6%
Saturated Fat 87.2 g435.9%
Trans Fat 0 g
Cholesterol 894.9 mg298.3%
Sodium 641.6 mg26.7%
Total Carbohydrates 401 g133.6%
Dietary Fiber 26.1 g104.4%
Sugars 303.4 g
Protein 37 g73.3%
Vitamin A 139.1% Vitamin C 201.6%
Calcium 37.1% Iron 32.7%
*Based on a 2000 Calorie diet