Meringue Torte – From Virginia’s Kitchen

Dear Friend,

This recipe was given to me by a dear friend who said it was a family favorite for years. She served it to our Bible study group and we all agreed it was delicious. The nice thing is that you can make it a day ahead. Enjoy!


Meringue Torte


6 egg whites

2 teaspoons vanilla

½ teaspoon cream of tartar

2 cups sugar

5 oz. of Heath Bar, chilled and crushed

2 cups heavy whipping cream, whipped

Dash of salt (2)


Preheat oven to 275°. Let egg whites sit out until they’re at room temperature. Add vanilla, cream of tartar, and dash of salt. Beat until soft peaks form. Gradually add sugar as you beat to very stiff peaks. 

Cover 2 cookie sheets with plain wax paper. Draw a 9-inch circle on each and spread meringue evenly within circles.

Bake for 1 hour. Turn off heat and let dry in oven with the door closed at least 2 hours.

Fold crushed candy and another dash of salt into whipped cream. Spread 1/3 whipped cream between layers, frost top and sides with remainder. Chill overnight. Garnish with additional crushed candy.