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Light Dessert Recipe: Meringue Sorbet Torte

Make It: Meringue Torte

Baking is one of my favorite pasttimes, and I just entered the realm of meringues.


With meringue, you either love it or leave it and my girls love it. I tried this simple dessert recently and was quite pleased with the results. It was interesting to see which dinner guests ate the sorbet and which ate the meringue; my family certainly ate both. After taking a vote, I decided to only cover half the torte with almonds and this decision pleased the five and under set. This is a wonderfully light dessert. You might just want to make it for your mother for her big day.

To see the recipe just read more.

Meringue Torte

Meringue Torte

Meringue Torte

Ingredients

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 (softened)
toasted sliced almonds, or fresh fruit

Directions

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

  3. In a small bowl, stir together remaining 2 tablespoons sugar and the corn starch; beat into egg-white mixture. Beat in vinegar and vanilla.
  4. Drop dollops of mixture ina 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 boarder around edges.

  5. Bake 2 hours; turn off oven, and let stand (in oven) for 2 hours or up to overnight.

  6. Fill with sorbet (I used raspberry); top with peaches or almonds if desired. Cut into pieces with a serrated knife.

Serves 6 to 8.

Without almonds, this dessert has zero grams of fat. Each serving is around 200 calories.

Try it and let me know what you think.

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