Vacherin Torte

Vacherin Torte is the ultimate summer time dessert that is very similar to the classic Pavlova. It is classic, elegant, and fresh - leaving you craving more. 

This recipe is from the Gourmet Magazine Archives (June 1987) - Cooking with Jacques Pepin.

 

Ingredients:

-5 large egg whites at room temperature

-1 1/2 cups of sugar

-1-2 containers of FROST Buttercream

 

Steps: 

-Trace the shape you want for 2 or 3 9-inch layers onto a 16 inch piece of parchment paper. For the heart shape, trace a 9 inch heart. You can use any shape of your choosing, rectangle, heart, etc.

-Butter the parchment paper and place it buttered side down onto a large baking sheet, and turn it buttered side up.

-In a large bowl with an electric mixer beat the whites at moderately high speed until they just hold stiff peaks, add 1 1/4 cups of the sugar very quickly (in no more than 10 seconds). Beat the meringue at high speed for 15 seconds.

-Transfer the meringue to a pastry bag fitted with a 3/4-inch plain tip and pipe out the outline of your desired shapes onto the parchment paper. If you do not have a pastry bag, a gallon size Ziplock with a trimmed corner works well.

-Using a spatula or knife, smooth the tops of the meringue shapes. If a pastry bag isn't used, meringue may be spread free-form with a long spatula.

-Bake the meringues in a pre-heated 200 degree F oven for 3-4 hours, or until they are hard and brittle. (If it is a humid day, the meringues may take longer.) Take out of the oven before brown.

-Let the meringues cool and peel off the paper. Trim the meringue shapes carefully with a small sharp knife to smooth the edges.

-Put one of the layers smooth side down on a flat plate or foil-covered cardboard. With a spatula, spread a layer of FROST Buttercream. Place the remaining layer(s) smooth side up on top of the frosting and spread another layer on top. Alternatively, use a pastry bag to pipe frosting on the top.