Ingredients
4
egg whites
1/4
teaspoon cream of tartar
1
cup sugar
Almond Praline
1 1/2
cups whipping (heavy) cream
1
tablespoon sugar
1
teaspoon instant espresso coffee (dry)
1/4
teaspoon almond extract
Preparation
Heat oven to 225°F. Cover 3 cookie sheets with cooking parchment paper or heavy brown paper.
Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed; continue beating until stiff and glossy. Do not underbeat. Shape meringue into three 8-inch circles with back of spoon, building up sides on parchment paper.
Bake 1 hour. Turn oven off and leave meringues in oven with door closed 1 hour. Finish cooling at room temperature. Remove from paper to wire rack with spatula.
Prepare Almond Praline.
Beat whipping cream, 1 tablespoon sugar, the espresso and almond extract in chilled medium bowl with electric mixer on high speed until stiff. Reserve 1 to 2 tablespoons praline for garnish. Fold remaining praline into whipped cream.
Stack meringues, spreading whipped cream mixture between layers and over top. Sprinkle with reserved praline. Refrigerate at least 2 hours but no longer than 12 hours. Cover and refrigerate any remaining torte after serving.
