Meringue Torte With Peppermint Cream

1. 1

   Let egg whites stand at room temperature 30 minutes. Add water, vinegar, extract, salt and, if desired, food coloring; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

2. 2

   Preheat oven to 300u00b0. With a pencil, draw three 8x5-in. rectangles on parchment paper. Place paper, pencil marks down, on

3. 3

   . Spread meringue evenly over each rectangle.

4. 4

   Bake 20 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove from oven; cool on

5. 5

   . When cooled completely, remove meringues from paper.

6. 6

   In a microwave, melt chocolate and shortening; stir until smooth. Spread a third of the chocolate mixture over each meringue. In a large bowl, beat cream until stiff peaks form; fold in peppermint candies.

7. 7

   Place a chocolate-covered meringue on a serving plate; top with a third of the peppermint cream. Repeat layers twice. Top with chocolate curls and additional crushed candies.

* Per serving · 4 servings · Values may vary.