Candy Bar Meringue Torte – a delicious recipe with egg whites, vanilla, cream of tartar, sugar, frozen whipped topping, Butterfinger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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. Place each sheet, pencil mark down, on a
2
or pizza pan; set aside.
3
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.
4
Spread into 10-in. circles on prepared pans. Bake at 225u00b0 for 50-60 minutes or until set and lightly browned. Turn oven off; leave meringues in oven for 1 to 1-1/4 hours.
5
Just before serving, place whipped topping in a large bowl; fold in three candy bars. Place one meringue layer on a serving plate; top with half of topping mixture. Repeat layers. Sprinkle with remaining candy bar.
1038
kcal
Calories
96
g
Fat
28
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 egg whites, 2 teaspoons vanilla extract, 1/2 teaspoon cream of tartar, 1-1/2 cups sugar, and more.
Yes, Candy Bar Meringue Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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