Red Currant and Raspberry Meringue Torte
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!
Servings: 10
Equipment
Ingredients
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
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
