Mocha Praline Torte
|Cream of tartar||1⁄4 Teaspoon|
|Almond praline||4 Tablespoon|
|Chilled whipping cream||1 1⁄2 Cup (24 tbs)|
|Instant coffee||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Cover 3 cookie sheets with heavy brown paper.
Heat oven to 225°.
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Shape meringue into three 8-inch circles on brown paper.
Bake 1 hour.
Turn off oven; leave meringues in oven with door closed 1 hour.
Remove from paper with spatula; cool.
Prepare Almond Praline.
Beat whipping cream, 1 tablespoon sugar, the instant coffee and almond extract in chilled bowl until stiff.
Reserve 1 to 2 tablespoons Almond Praline for garnish; fold remaining praline into whipped cream.
Stack meringues, spreading whipped-cream mixture between layers and over top.
Sprinkle with reserved praline.
Refrigerate at least 2 hours.