-ELAINE RADIS BGMB90B
BON APPETIT APRIL 1993
MERINGUE
1 8″ Springform pan; 3″ tall 1/3 c Hazelnuts; toasted
1 c Sugar; PLUS 4 tb Sugar
6 lg Egg whites
-LEMON CREAM-
1 c Fresh lemon juice 9 lg Egg yolks
3 lg Eggs 1 c Sugar; PLUS
1 tb Sugar 1 c Whipping cream; chilled
-RASPBERRY SAUCE-
1 pt Fresh raspberries 2 tb Sugar
1/2 ts Fresh lemon juice
GARNISH
1/2 pt Fresh raspberries
MERINGUE: Preheat oven to 200 degrees F. line two 17 x 11″ cookie
sheets with parchment. Using springform pan bottom as guide, trace 2
circles on each parchment sheet. Invert parchment. Finely grind nuts
and 1 T sugar in processor. Beat whites in large bowl to soft peaks,
Gradually add 1 cup plus 3 T sugar and beat until still and glossy.
Gently fold in nut mixture.
Spoon meringue into large pastry bag fitted with 1/2″ plain round
tip.
Pipe dab of meringue UNDER parchment at corners to secure fit to
cookie sheets. Starting at the center of 1 circle, pipe meringue in a
circular motion to form a solid coil and fill circle. Repeat with
remaining 3 circles. Bake meringues until dry, about 2 1/2 hours.
Carefully peel parchment from meringues. Gently place springform pan
bottom atop 1 meringue to 8″ rounds disk. Using serrated knife, cut
round pan, trimming meringue to 8″ round. Repeat with remaining
rounds.
LEMON CREAM: Whisk lemon juice, yolks, eggs and 1 c of sugar in large
metal bowl. Set bowl over saucepan of simmering water. Whisk
constantly until mixture thickens to consistency of softly whipped
cream mad registers 160 F on a candy thermometer, about 13 minutes.
Strain lemon curd through sieve. Press plastic wrap onto surface;
chill until cold.
Beat cream in medium bowl to soft peaks. Add 1 T sugar and beat
until stiff. Fold cream into lemon curd.
CONSTRUCTION: Place 1 meringue in bottom of the springform pan,
trimming the edges with knife to fit into pan. Spoon 1 1/4 c lemon
cream over.
Place 2nd meringue in pan, trimming if needed. Gently press down
until meringue touches cream. Spoon 1 1/4 c lemon cream over. Top
with 3rd meringue and repeat process. (Reserve any leftover lemon
cream for another use.) Freeze torte overnight. (Can be made 2 days
ahead. Wrap and keep frozen.)
RASPBERRY SAUCE: Puree` raspberries in processor. Strain into a bowl,
pressing on seeds with back of spoon. Mix in sugar and lemon juice.
Refrigerate until cold, about 1 hour.
SERVING: Wrap hot wet towel around pan sides. Release. Transfer to a
platter; run icing spatula around sides to smooth out. Arrange
raspberries atop torte. Serve with sauce.
Yields
8 servings