Rhubarb meringue torte
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Rhubarb meringue torte
  Rhubarb    Meringue    Tortes  
Last updated 6/12/2012 12:57:30 AM. Recipe ID 20065. Report a problem with this recipe.
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      Title: Rhubarb meringue torte
 Categories: Desserts, Fruits/nuts, Cheese/eggs
      Yield: 8 Servings
      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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Recipe ID 20065 (Apr 03, 2005)

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