Preheat oven to 275 F. With a magic marker, trace three 9 inch circles on a sheet of parchment paper. Place paper upside down on a baking tray.
For meringue layers, whip egg whites until foamy, then add sugar and whip until whites hold a stiff peak when beaters are lifted. Whip in brown sugar quickly. Dollop meringue evenly into the centres of the drawn circles and spread to just shy of the circle edge ( meringues will expand as they bake). Bake for about an hour, until crisp, a bit of browning is just fine. Cool completely before lifting from parchment.
For filling, whip cream to soft peaks, and fold in honey, vanilla and 1 cup of walnut pieces. To assemble, grease and line a 9 inch springform pan with parchment paper. Place 1 meringue disc at bottom of the pan and spread with a third of the cream. Top with a second meringue disc and top with a third more cream. Top with last disc, spread the last of cream and sprinkle with remaining 1/4 cup of walnut pieces. Freeze overnight. To serve, place torte in refrigerator 1 hour before serving and slice with a hot, dry knife.
Originally Submitted
3/24/2012
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