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1
Oil large baking sheet.
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2
Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves.
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3
Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
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4
Stir in pistachios.
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5
Immediately pour mixture onto prepared sheet.
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6
Cool praline completely.
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7
Finely chop praline.
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8
Grind 1/2 cup praline to powder in processor.
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9
Position 1 rack in center and 1 rack in top third of oven.
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10
Preheat oven to 225F.
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11
Line 2 large baking sheets with parchment.
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12
Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second.
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13
Turn over parchment on baking sheets, marked side down.
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14
Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form.
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15
Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry.
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16
Beat in almond extract.
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17
Stir powdered sugar and 1/2 cup praline powder in bowl to blend.
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18
Fold into meringue in 2 additions.
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19
Divide meringue among traced circles.
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20
Using spatula, spread mixture to edges.
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21
Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes.
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22
Cool meringues completely.
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23
Stir white chocolate in top of double boiler set over simmering water until melted.
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24
Remove from over water; cool.
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25
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
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26
Gradually beat in 2 tablespoons sugar.
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27
Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan.
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28
Stir over medium-low heat until sugar dissolves.
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29
Increase heat and boil without stirring until candy thermometer registers 238F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes.
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30
Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes.
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31
Beat in butter 2 tablespoons at a time.
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32
Beat in white chocolate, lemon juice, peel and vanilla.
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33
Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly.
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34
Remove from heat.
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35
Using electric mixer, beat buttercream until smooth.
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36
Repeat warming technique as necessary to create smooth buttercream.)
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37
Place 1 meringue layer on platter.
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38
Spread scant 1 cup buttercream evenly over.
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39
Top with another meringue layer.
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40
Spread scant 1 cup buttercream evenly over top and sides of torte.
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41
Press chopped praline onto sides and in 1-inch border along top edge of torte.
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42
Chill overnight.
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43
Let torte stand at room temperature 30 minutes before serving.
