Espresso-Praline Torte

Imagine, heavenly meringue shells surrounding layers of sugary almonds and coffee-flavored cream from an easy-to-follow recipe. MORE+ LESS-

By Betty Crocker Kitchens

October 26, 2007

egg whites

1/4

teaspoon cream of tartar

cup sugar

Almond Praline

1 1/2

cups whipping (heavy) cream

tablespoon sugar

teaspoon instant espresso coffee (dry)

1/4

teaspoon almond extract

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1

Heat oven to 225ºF. Cover 3 cookie sheets with cooking parchment paper or heavy brown paper.
2

Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed; continue beating until stiff and glossy. Do not underbeat. Shape meringue into three 8-inch circles with back of spoon, building up sides on parchment paper.
3

Bake 1 hour. Turn oven off and leave meringues in oven with door closed 1 hour. Finish cooling at room temperature. Remove from paper to wire rack with spatula.
4

Prepare Almond Praline.
5

Beat whipping cream, 1 tablespoon sugar, the espresso and almond extract in chilled medium bowl with electric mixer on high speed until stiff. Reserve 1 to 2 tablespoons praline for garnish. Fold remaining praline into whipped cream.
6

Stack meringues, spreading whipped cream mixture between layers and over top. Sprinkle with reserved praline. Refrigerate at least 2 hours but no longer than 12 hours. Cover and refrigerate any remaining torte after serving.

Praline can be one of two things: A patty-shaped candy from Louisiana made with pecans and brown sugar or the brittle candy made of almonds and sugar that you use in this recipe.
For the greatest volume when beating egg whites, let them stand at room temperature 30 minutes before beating. Gradually add the sugar and continue beating until the mixture stands in stiff peaks when the beaters are lifted.