Candy Bar Meringue Torte

Name: Candy Bar Meringue Torte
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 238 grams Butterfinger candy bars each), coarsely crushed, divided; 1 teaspoons cream of tartar; 6 egg whites; 355 milliliters sugar; 2 teaspoons vanilla extract; 227 grams carton frozen whipped topping, thawed

The recipe Candy Bar Meringue Torte can be made in around 1 hour and 10 minutes. One serving contains 240 calories, 3g of protein, and 6g of fat. This recipe serves 12. A mixture of butterfinger candy bars, sugar, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. Only a few people really liked this dessert. If you like this recipe, you might also like recipes such as Meringue Torte, Meringue Cream Torte, and Chocolate Meringue Torte.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Using a pencil, draw a 10-in. circle on each of two sheets of parchment paper.

Ingredients you will need

Egg Whites

Equipment you will use

Baking Paper

Bowl

Place each sheet, pencil mark down, on a baking sheet or pizza pan; set aside.

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Baking Sheet

Pizza Pan

Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Vanilla

Sugar

Spread into 10-in. circles on prepared pans.

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Spread

Bake at 225° for 50-60 minutes or until set and lightly browned. Turn oven off; leave meringues in oven for 1 to 1-1/4 hours.

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Oven

Just before serving, place whipped topping in a large bowl; fold in three candy bars.

Ingredients you will need

Whipped Topping

Candy Bar

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Bowl

Place one meringue layer on a serving plate; top with half of topping mixture. Repeat layers.

Sprinkle with remaining candy bar.

Ingredients you will need

Candy Bar

Equipment

Ingredients

Servings:

238grams

Butterfinger candy bars each), coarsely crushed, divided 1teaspoons

cream of tartar 6

egg whites 355milliliters

sugar 2teaspoons

vanilla extract 227grams

carton frozen whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "