This is not only a culinary feat, but its a blast to make and the taste is devine! Very pleasing to the eye.
6 egg whites
pinch salt
1/4 tsp. cream of tartar
1 1/2 cups sugar
1 tsp. vanilla
1 can (16 oz) jellied cranberry sauce
2 Tbsp. raspberry flavored gelatin powder
1 1/2 cups whipping cream
2 Tbsp powdered sugar
Fresh cranberries or raspberries for garnish, optional
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In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Gradually add sugar, 2 Tbsp at a time, and continue beating until stiff and glossy. Add vanilla. Place plain brown paper or parchment on cookie sheets. Draw three 8-inch circles on the paper. Spoon the meringue into the circles, spreading with a knife. Bake at 250 degrees for 1 hours. Meringues should sound hollow when tapped. Turn heat off and allow meringues to stay in oven with the door open until cool. Meanwhile, melt cranberry sauce in a saucepan over medium heat. Add gleatin and stir to dissolve. Cool. whip cream with the powdered sugar; fold 1 cup into cranberry mixture.
TO ASSEMBLE, place 1 Tbsp whipped cream in the center of serving platter to hold meringue in place. Top with a meringue shell' spread 1/3 of the cranberry mixture on top. Repeat with remaining meringues and cranberry mixture. Frost sides of Torte with reserved whipped cream. If desired, a pastry tube can be used to decorate edges of torte. Chill 6 hours or overnight. Garnish with fresh cranberries or raspberries, if desired.
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