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Mocha Praline Torte

Global.Potpourri's picture
Ingredients
  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon
  Almond praline 4 Tablespoon
  Chilled whipping cream 1 1⁄2 Cup (24 tbs)
  Sugar 1 Tablespoon
  Instant coffee 1 Teaspoon
  Almond extract 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Almond

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