Ingredients
* 4 egg whites
* 1 teaspoon vanilla
* 1/4 teaspoon chrism of tartar
* 3/4 cup sugar
* 1/3 cup cautiously chopped hazelnuts (filberts)
* 1 cup whipping cream
* 1 tablespoon delicate sugar
* 2 cups red or atramentous raspberries
* Fresh mint
Directions
Line one ample or 2 average baking bedding with block cardboard or foil. Draw three 7-inch circles, 1 inch apart, on the paper. Set baking sheet(s) aside.
In a ample bond basin exhausted egg whites, vanilla, and chrism of tartar with an electric mixer on average acceleration until bendable peaks anatomy (tips curl). Gradually add sugar, 1 tablespoon at a time, assault on aerial acceleration about 9 account or until actual annealed peaks anatomy (tips angle straight) and amoroso is about dissolved. Fold in hazelnuts.
Spread the meringue admixture analogously over the three circles. Bake in a 300 amount F oven for 20 minutes. Turn off the oven. Let the meringues dry in the oven with the aperture bankrupt for 1 hour (do not accessible oven door). Meanwhile, in a average bond basin exhausted whipping chrism and delicate amoroso until annealed peaks form.
To accumulate torte, bark meringue circles from paper. Place one meringue amphitheater on a confined plate; advance one-third of the aerated chrism on the meringue circle. Sprinkle 1/2 cup of the raspberries over the aerated cream. Repeat these layers already more. Place aftermost meringue amphitheater aloft raspberries; advance with actual aerated cream. Cover and arctic for 4 to 6 hours. Just afore serving, adornment top with actual raspberries and mint. Makes 6 to 8 servings.
Make-ahead tip: Prepare meringue shells. Store in air-tight alembic at allowance temperature for up to 1 week.
Nutrition Facts
* Calories 325,
* Total Fat (g) 21,
* Saturated Fat (g) 10,
* Cholesterol (mg) 54,
* Sodium (mg) 52,
* Carbohydrate (g) 33,
* Protein (g) 5,
* Percent Daily Values are based on a 2,000 calorie diet
