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Meringue Torte

Before spreading the sorbet, let soften at room temperature; or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between) until smooth.

  • Prep:
  • Total Time:

Source: Everyday Food, May 2005


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons white or cider vinegar
  • 1 teaspoon vanilla extract
  • 1 pint sorbet, ice cream, or frozen yogurt, softened, for serving
  • Sliced peaches or toasted sliced almonds, for serving (optional)


  1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper. With an electric mixer, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. With mixer running, add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

  2. Meanwhile, in a small bowl, stir together remaining 2 tablespoons sugar and the cornstarch; beat into egg-white mixture. Beat in vinegar and vanilla.

  3. Drop dollops of mixture in a line down center of prepared baking sheet. With a flexible spatula or a wet spoon, spread into a 6-by-14-inch rectangle. Make a 1-inch-deep well down the center, leaving a 1-inch-thick border around edges.

  4. Bake 2 hours; turn off oven, and let stand (in oven) for 2 hours or up to overnight. Fill with sorbet; top with peaches or almonds, if desired. Cut into pieces with a serrated knife.

Cook's Notes

Using a flexible spatula, spread and smooth the meringue mixture, creating a well in the center for the filling.


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