Red Currant and Raspberry Meringue Torte

Sunday Dinner

Marinated Mushrooms
Feta and Roasted Red Pepper Spread

Tuscan Grilled Chicken
Roasted Vegetable Panzanella
Fresh Corn Risotto

Red Currant and Raspberry Meringue Torte

Save this recipe!

Get this sent to your inbox, plus get new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Post Email Title

Email *

Save

It is that time of year when the garden is bursting with juicy red raspberries and bright red currants. The kids have picked enough that I was able to make this dessert for dinner tonight. It is like a giant macaron that is baked in a biscuit like crust. The top of the meringue is perfectly crisp and the interior is bursting with the red jeweled fruits.

Since it is not too sweet, I like to serve it with lightly sweetened whipped cream and this red currant-raspberry sauce.  I even made enough sauce to freeze for a Sunday dinner dessert down the road☺.

Sunday Dinner one year ago

No ratings yet

Red Currant and Raspberry Meringue Torte

By Nicole

Prep: 20 minutes mins

Cook: 1 hour hr 25 minutes mins

Refrigeration Time: 30 minutes mins

Total: 2 hours hrs 15 minutes mins

Servings: 10

Pin Print

This torte is like a giant macron that is baked in a biscuit-like crust. The top is perfectly crisp and the interior is bursting with red ruby fruits!

Equipment

• 9-inch springform pan
• Stand mixer

Ingredients 

1x2x3x

For the Crust

• ▢ ½ cup (4 ounces) unsalted butter, at room temperature
• ▢ ½ cup granulated sugar
• ▢ 1 extra-large egg yolk
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 ⅔ cups unbleached all-purpose flour
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon Kosher salt
• ▢ ½ cup ground almonds

For the Meringue

• ▢ 5 extra-large egg whites at room temperature
• ▢ 1 cup granulated sugar
• ▢ 1 cup ground almonds
• ▢ ⅓ cup cornstarch
• ▢ 2 cups red currants
• ▢ 1 cup raspberries

Accompaniment

• ▢ Lightly sweetened whipped cream
• ▢ Red Currant and Raspberry Sauce

Cook ModePrevent your screen from going dark

Instructions 

For the Crust

• In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until combined. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add the flour mixture to the butter mixture and mix until a soft crumbly dough forms. Press the dough onto the bottom and halfway up the sides of an 9-inch springform pan. Sprinkle with the ½ cup almonds. Transfer to the refrigerator to chill for 30 minutes.

For the Meringue

• Meanwhile, preheat the oven to 375ºF.
• In a stand mixer fitted with the whisk attachment or using a hand held mixer or whisk, beat the egg whites until soft peaks form. Beat in the sugar 2 tablespoons at a time until stiff, glossy peaks form. Using a rubber spatula, fold in 1 cup of almonds. Remove 1 cup of the meringue mixture and set aside.
• Sift cornstarch onto the remaining meringue mixture and fold in. Gently fold in currants and raspberries. Spoon the mixture into the chilled prepared crust, smoothing into an even layer. Top with the reserved cup of meringue, spreading evenly with an off-set spatula.
• Bake the torte for 45 minutes, then cover loosely with foil and continue baking for another 40-45 minutes or until a toothpick inserted in the center comes out clean and the meringue topping is golden brown.
• Let cool completely on a wire rack before removing from the springform pan. Serve with a dollop of whipped cream and sauce if desired. Enjoy!

Nutrition

Calories: 433kcal, Carbohydrates: 58g, Protein: 9g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 44mg, Sodium: 101mg, Potassium: 256mg, Fiber: 4g, Sugar: 33g, Vitamin A: 325IU, Vitamin C: 12mg, Calcium: 70mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!