aking pans.
For the meringue, beat the egg whites in
onfectioners' sugar and cocoa over meringue; gently fold inches Fold in
ver paper.
For the meringue, beat egg whites in a
time, whisking until the meringue is smooth and glossy. Fold
Whip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need
or 25 minutes. Meanwhile, make meringue by beating the 4 egg
br>Whip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need
nd cornstarch.
Divide the meringue evenly among the marked rectangles
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
ntil the mixture resembles uncooked meringue.
Carefully fold the almond
an. Set aside.
FOR TORTE:
In a mixer bowl
eat until the meringue is glossy. Divide the meringue evenly, and spread
archment paper.
To make meringue, beat egg whites until soft
op pie with meringue (recipe to follow).
After meringue is spread on
nd salt.
Beat until meringue holds it's shape.
br>To assemble, place one meringue disc on a cake stand
ven to 325\u00b0F.
Meringue:
In a small saucepan
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
glossy peaks form.
Divide meringue between pans, spreading over
an with butter, and add meringue, spreading evenly. Break air pockets