Dennis Dean's summer meringue torte recipe

We believe that no dinner is complete without a little something sweet. And Atlanta caterer Dennis Dean certainly delivered a sweet after dinner finale that we’re happy to share with you. You can make the torte the night before and simply pile on the berries and whipped cream right before serving. Find the recipe below:

This simple torte is meant to feel rustic — in other words, it will fall apart and crumble as you serve it. But that’s part of the fun in our minds! It’s a casual dessert that’s light, packed with flavor, and the perfect ending for dinner out on your patio.

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Recipe: Summer Meringue Torte
Cook time: 
Total time: 
Serves: 8
  • 8 large egg whites at room temperature
  • ¼ tsp. salt
  • ¾ tsp. cream of tartar
  • 2½ cups of granulated sugar
  • 1 Tbsp. Vinegar
  1. Beat egg whites and salt until foamy.
  2. Add cream of tartar,and beat until whites hold stiff peaks.
  3. Add sugar slowly, in small amounts.
  4. Add vinegar slowly.
  5. Spray 9” x 13” pan with cooking spray, or grease with shortening of your choice.
  6. Line bottom of pan with part of meringue, then use the back of a large spoon to work some of the meringue up the sides to make a lining.
  7. Bake in slow oven until delicately brown, about 1½ hours.
  8. Turn off oven heat, and allow to dry out in oven about 1½ hours with the door closed.
  9. When ready to serve, fill with your favorite fruit and top with cool whip.

Learn more about Dennis Dean, or find more recipes on How to Decorate.

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