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Espresso-Praline Torte
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Prep Time:
20 minutes
Total Time:
6 hours 20 minutes
Indulge in coffee almond meringue dessert with layers of heavenly cream.
Ingredients:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • Almond Praline
  • 1 1/2 cups whipping (heavy) cream
  • 1 tablespoon sugar
  • 1 teaspoon instant espresso coffee (dry)
  • 1/4 teaspoon almond extract
Instructions:
  • Preheat the oven to 225°F and line 3 cookie sheets with parchment paper or heavy brown paper.
  • Using an electric mixer, whip egg whites and cream of tartar in a large bowl until foamy. Gradually add 1 cup of sugar, one tablespoon at a time, while beating on high speed until stiff and glossy. Be sure not to underbeat. Use the back of a spoon to shape the meringue into three 8-inch circles on parchment paper, building up the sides.
  • Bake the meringues for 1 hour. After turning off the oven, let the meringues sit in the closed oven for another hour. Finish cooling them at room temperature before transferring them from the paper to a wire rack using a spatula.
  • Make Almond Praline.
  • In a chilled medium bowl, use an electric mixer on high speed to beat whipping cream, 1 tablespoon sugar, espresso, and almond extract until stiff peaks form. Set aside 1 to 2 tablespoons of praline for garnish, then fold the rest into the whipped cream.
  • Create a delightful tower by layering meringues with whipped cream mixture and topping with reserved praline. Chill for 2 to 12 hours before serving. Store any leftovers covered in the refrigerator.

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