Meringue Torte

Everyday Food, 2005
Makes 6 servings
                                                 
    3 lg. egg whites                                               
    1/4 teaspoon cream of tartar                                   
    1/4 teaspoon salt                                              
    3/4 cup + 2 tbsp. sugar                                        
    1 tablespoon cornstarch                                        
    1 1/2 teaspoons vinegar                                        
    1 teaspoon vanilla extract                                     
    1 pint sorbet or ice cream or fro yo, softened                 
    Sliced peaches or almonds, berries for garnish  
               
PREP TIME: 15 MINUTES/TOTAL TIME: 4 HOURS 15 MINUTE

Before spreading the sorbet, let soften at room temperature or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between) until smooth.

Preheat oven to 225° Line a baking sheet with parchment paper. With an electric mixer, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. With mixer running, add 3/4 cup sugar
1 tablespoon at a time, beating until stiff peaks form.

Meanwhile, in a small bowl, stir together remaining 2 tablespoons sugar and the cornstarch; beat into egg-white mixture. Beat in vinegar and vanilla.

Drop dollops of mixture in a line down center of prepared baking sheet with a flexible spatula or a wet spoon, spread into a 6-by-14-inch rectangle. Make a 1-inch-deep well down the center, leaving a 1-inch-thick border around edges.

Bake 2 hours; turn off oven, and let stand (in oven) for 2 hours or up to overnight. Fill with sorbet; top with peaches or almonds, if desired. Cut into pieces with a serrated knife.

per serving (with sorbet, but without peaches or almond): 209 calories, 0 grams fat; 1.8 grams prolem; 50.7 grams carbohydrates: 1.4 grams fiber