Bridge Meringue Torte Recipe
Servings: 10
Ingredients
- 6 egg whites
- 2 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- Dash salt
- 2 c. sugar
- 6 3/4 ounce. chocolate coated English toffee bars, chilled and crushed
- Dash salt
- 2 c. heavy cream, whipped
Directions
- (Heath's preferably). Have egg whites at room temperature. Add in vanilla, cream of tartar, and dash salt; beat to soft peaks. Gradually add in sugar, beating to very stiff peaks. Cover 2 cooky sheets with plain ungreased paper. Draw a 9-inch circle on each and spread meringue proportionately within circles. Bake at 275 degrees for 1 hour.
- Turn off heat; let dry in oven (door closed) at least 2 hrs. Fold crushed candy and dash salt into whipped cream. Spread 1/3 of the whipped cream between the layers; frost top and sides with remainder. Refrigerate8 hrs or possibly overnight. Garnish with additional crushed candy. Makes 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 10 servings | |
| Calories 315 | |
| Calories from Fat 91 | 29% |
| Total Fat 10.35g | 13% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 102mg | 4% |
| Potassium 127mg | 4% |
| Total Carbs 53.0g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 48.19g | 32% |
| Protein 3.68g | 6% |
