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1
Beat egg whites in another bowl on low speed until foamy.
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2
Increase speed to high.
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3
Add sugar mixture, 2 tablespoons at a time, beating well after each addition.
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4
Beat 10-12 minutes or until stiff peaks form.
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5
Gently stir in ground pecans.
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6
Spoon half of egg white mixture onto center of each prepared baking sheet.
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7
Shape each into 8-inch circle, smoothing with spatula or spoon to about 1-inch thick.
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8
Bake, one meringue at a time, 8-9 minutes or until puffed and golden brown.
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9
Immediately loosen meringues with long metal spatula.
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10
(Meringues will flatten and be soft and sticky.)
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11
Carefully remove to cooling rack using two metal spatulas; cool completely.
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12
Place raspberries in 5-cup blender container.
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13
Cover; blend on High speed until smooth.
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14
Refrigerate until ready to use.
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15
Combine whipping cream, powdered sugar and vanilla in bowl; beat until soft peaks form.
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16
Add mascarpone cheese; beat until stiff peaks form.
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17
Place 1 meringue onto large serving plate.
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18
Top with half of whipped cream mixture.
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19
Place remaining meringue over filling; top with remaining whipped cream mixture.
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20
Refrigerate at least 2 hours.
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21
Sprinkle toasted pecans over torte.Just before serving, Serve with raspberry sauce.
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22
Store refrigerated.
