Raspberry-Filled Meringue Torte Recipe

Name: Raspberry-Filled Meringue Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg whites; 1/4 teaspoon cream of tartar; 1-1/2 cups sugar; 1 cup sweetened shredded coconut; 1/2 cup cornstarch; 2 packages (10 ounces each) frozen sweetened raspberries; 3 tablespoons cornstarch; 2 tablespoons sugar; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed; 10 fresh raspberries

Servings: persons

1
Line
2
with parchment paper and trace five 7-1/2-in. circles on paper; set aside.
3
In a large bowl, beat egg whites and cream of tartar 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. Combine coconut and cornstarch; fold into meringue.
4
Spread meringue evenly over each circle on prepared pans. Bake at 300u00b0 for 30 minutes or until firm and lightly golden. Cool for 5 minutes. Gently remove meringues from
5
to wire racks to cool completely.
6
Meanwhile, drain raspberries, reserving juice. Set the berries aside. Add enough water to juice to measure 2 cups. In a small saucepan, combine cornstarch and sugar; stir in the raspberry liquid until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in the sweetened raspberries.
7
To assemble, place one meringue on a serving plate; top with 2/3 cup whipped topping and 3/4 cup raspberry filling. Repeat three times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 egg whites, 1/4 teaspoon cream of tartar, 1-1/2 cups sugar, 1 cup sweetened shredded coconut, and more.

Yes, Raspberry-Filled 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.

That's it — enjoy your meal!

Raspberry-Filled Meringue Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions