Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 3/4 c. Sugar
- 3 Tbsp. Water
- 1 c. Shelled unsalted pistachios
- 5 lrg Egg whites
- 1/2 tsp Cream of tartar
- 1/2 c. Sugar
- 1/2 tsp Almond extract
- 1 c. Powdered sugar LEMON BUTTERCREAM
- 4 ounce Good-quality white chocolate, (such as Lindt or possibly Baker's),minced
- 4 lrg Egg whites
- 1/4 tsp Cream of tartar
- 2 Tbsp. Plus 2/3 c. sugar
- 3 Tbsp. Water
- 1 Tbsp. Light corn syrup
- 1 c. Unsalted butter, room temperature (2 sticks)
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Plus 2 tsp. grated lemon peel
- 1 tsp Vanilla extract
Инструкции
- FOR PRALINE:Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat till sugar dissolves. Increase heat and boil without stirring till syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mix onto prepared sheet. Cold praline completely.
- Finely chop praline. Grind 1/2 c. praline to pwdr in processor.
- FOR MERINGUES:Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl till soft peaks form. Gradually add in 1/2 c. sugar; beat till egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 c. praline pwdr in bowl to blend.
- Fold into meringue in 2 additions.
- Divide meringue among traced circles. Using spatula, spread mix to edges. Bake till crisp and pale golden brown, reversing baking sheets after 45 min, about 1 hour and 45 min. Cold meringues completely.
- FOR LEMON BUTTERCREAM:Stir white chocolate in top of double boiler set over simmering water till melted. Remove from over water; cold.
- Using electric mixer, beat egg whites and cream of tartar in large bowl till soft peaks form. Gradually beat in 2 Tbsp. sugar.
- Meanwhile, combine remaining 2/3 c. sugar, 3 Tbsp. water and corn syrup in heavy small saucepan. Stir over medium-low heat till sugar dissolves. Increase heat and boil without stirring till candy thermometer registers 238F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 min.
- Immediately pour warm syrup in thin steady stream into beaten egg whites, beating till mix is completely cold, about 4 min. Beat in butter 2 Tbsp. at a time. Beat in white chocolate, lemon juice, peel and vanilla. Refrigeratetill thickened to spreadable consistency, about 45 min or possibly less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just till butter softens slightly. Remove from heat. Using electric mixer, beat buttercream till smooth. Repeat warming technique as necessary to create smooth buttercream.)
- Place 1 meringue layer on platter. Spread scant 1 c. buttercream proportionately over. Top with another meringue layer. Spread scant 1 c. buttercream proportionately over top and sides of torte. Press minced praline onto sides and in 1-inch border along top edge of torte. Refrigerateovernight. Let torte stand at room temperature30 min before serving.
- Serves 12.
