Valentines - Heart of Chocolate Meringue Macadamia Torte

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Chocolate Meringue:
Ingredients:
2 tablespoons Meringue Powder
1/2 cup cold water
3/4 cup plus 1 tablespoon granulated sugar
4 tablespoons unsweetened cocoa

To Make Filling:
Melt chocolate over hot, not boiling water in double boiler.
Combine confectioners' sugar, liqueur and egg yolks.
Stir into chocolate.
Cook over medium heat, stirring constantly with whisk until mixture is warm and thickened (about 6 minutes).
Cool.
Beat egg whites until stiff peaks form.
Stir into cooled chocolate mixture.
Fold in whipped cream until well blended.
Fold in 1/2 cup chopped nuts; reserve remaining nuts for assembling torte.
Cover and chill filling until ready to serve torte (at least 1 hour).

To Make Meringue:
You will need to make four meringue layers.
If you have four pans, bake at one time.
If you are using one or two pans, repeat instructions so you'll have four.

Preheat oven to 300°F.
Grease two Heart Pans, cut parchment and fit into bottom of pans.
In a large bowl, combine Meringue Powder, water, cocoa and 1/2 cup sugar.
Whip at high speed for 5 minutes gradually add remaining sugar and continue
whipping at high speed for 5 minutes until meringue is stiff and dry.
Place approximately 1-1/2 cups meringue mixture in prepared pans and spread evenly.
Cover bowl with damp cloth and reserve remaining mixture for two more meringues.
Bake at 300°F for 1 hour or until meringue is set and dry.
Cool 30 minutes.
Remove from pans, invert and remove parchment.
Re-whip reserved meringue and follow above instructions to bake two additional layers.
Baked and cooled meringue layers completely.
These can be stored 1-2 days in an airtight container in a cool, dry place.

To Assemble Torte:
Just before serving, spread 1/3 of filling on each of three meringue layers.
Sprinkle with 1/4 cup chopped macadamia nuts.
Stack filled layers atop each other on serving plate.
Top with fourth meringue layer.
Garnish with decorating tip #2110 whipped cream rosettes or use whipped cream topping in a can with a squirt nozzle.
Add chocolate dipped macadamia nuts;
drizzle melted chocolate over the top.


This can be assembled 30-45 minutes before serving.
To cut, use a serrated knife in a sawing motion.

YIELD: Makes 18-20 servings

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