Meringue Torte

1. 1

   Day before serving or early in the morning:

2. 2

   In large bowl of electric mixer, let egg whites warm to room temperature for 1 hour. Lightly butter bottom, not sides, of 9-inch tube pan.

3. 3

   Preheat oven to 450u00b0.

4. 4

   To egg whites, add salt and cream of tartar and beat until stiff peaks form when beaters are slowly raised.

5. 5

   Turn into tube pan; spread evenly.

6. 6

   Place on middle rack of oven. Immediately turn off heat.

7. 7

   Let set in oven several hours or overnight.

8. 8

   Loosen edges with spatula.

9. 9

   Turn out torte on serving plate and sprinkle surface with rum or pineapple juice. Refrigerate until well chilled, at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.