Rhubarb Meringue Torte

* Exported from MasterCook *

RHUBARB MERINGUE TORTE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits/nuts
Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Egg whites
1/4 ts Cream of tartar
1 c Sugar
3 1/2 c Rhubarb sauce, thickened*

One day before serving: In medium sized bowl, with
electric mixer at high speed, beat whites and cream of
tartar until soft peaks form. Gradually add sugar,
beating until sugar dissolves and stiff peaks form.
Heat oven to 225F and line two baking sheets with
greased aluminum foil. Draw 3, 8 inch circles. Using
a pastry bag, with star tip, pipe a border, inside the
edge of each circle, on baking sheets. Do not extend
beyond the circle. On one circle, pipe a second border
inside the first. Divide remaining meringue into
centers of circles. With small spatula, spread
meringue to fill centers of circles and to touch shell
borders. Bake meringues 3-4 hours or until crisp. Turn
off oven. Allow meringues to stand in oven several
hours or overnight. An hour before serving, place
meringue layer with single border on serving plate.
Top with one third of chilled rhubarb sauce. Repeat
with second single-border meringue and one third of
sauce. Top with double-border meringue and remaining
sauce. Cover torte carefully and refrigerate until
read to serve.



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