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.
From
Yields
8 Servings
