- 37 mins
- 112 mins
Ingredients
- 6 egg whites, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar1 cup plus
- 2 tablespoons extrafine granulated sugar
- 2 cups whipping cream, whipped1
- 1/4 cups drained canned crushed pineapple
Preparation
Step 1
1Preheat the oven to 300F. Line 2 baking sheets with parchment paper. Draw an 8-inch circle on each piece of parchment paper.
.2Place egg whites in a large bowl. Beat with an electric mixer until foamy. Add the vanilla extract and vinegar and beat until soft peaks form. Beat in the granulated sugar, 1 tablespoon at a time, until stiff peaks form.
.3Place half the mixture at a time in a pastry bag. Pipe over the circle on each baking sheet.
.4Bake for 1 1/4 hours. Let stand to cool completely. Transfer to wire racks. Remove the parchment paper.
.5Combine whipped cream and 1 cup pineapple in a medium bowl and mix well. Spread between layers and over top of the torte. Sprinkle with remaining pineapple. Chill, covered, for 12 hours.