Ingredients with Measurements:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- Piping bag
- Large round tip
- Pastry bag
- Star tip
- Baking sheets
- Parchment paper
- Mixer
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. Line two baking sheets with parchment paper.
3. In a large bowl, beat the egg whites until frothy.
4. Add the cream of tartar and continue beating until soft peaks form.
5. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
6. Beat until stiff peaks form and the mixture is glossy.
7. Add the vanilla and almond extracts and mix until combined.
8. Transfer the mixture to a piping bag fitted with a large round tip.
9. Pipe the meringue into a spiral, starting at the center and working outward.
10. Pipe a second spiral on top of the first, making sure the edges touch.
11. Continue piping until the meringue is about 8 inches in diameter and 4 inches high.
12. Sprinkle the sliced almonds over the top of the meringue.
13. Bake for 2 hours or until the meringue is dry and crisp.
14. Let cool completely before removing from the parchment paper.
15. In a small saucepan, heat the heavy cream until it begins to simmer.
16. Remove from heat and add the chocolate chips.
17. Stir until the chocolate is melted and the mixture is smooth.
18. Let cool slightly before transferring to a pastry bag fitted with a star tip.
19. Pipe the chocolate mixture over the top of the meringue in a decorative pattern.
20. Let the chocolate set before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Preheat the oven to 250°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 280
Fat: 11g
Carbohydrates: 43g
Protein: 4g
Sodium: 45mg
Sugar: 41g
Substitutions for ingredients:
- You can use white chocolate chips instead of dark chocolate chips.
- You can use chopped pecans instead of sliced almonds.
Variations:
- You can add a layer of whipped cream between the two layers of meringue.
- You can add fresh berries on top of the whipped cream layer.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating.
- Be careful not to overbeat the egg whites, as this can cause them to deflate.
- Use a pastry brush to brush any excess sugar off the meringue before baking.
- Let the meringue cool completely before removing it from the parchment paper.
Storage instructions:
Store the Spanische Windtorte in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The Spanische Windtorte should not be reheated.
Presentation ideas:
Serve the Spanische Windtorte on a cake stand or platter.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a fruit salad.
Troubleshooting advice:
- If the meringue is not stiff enough, add a pinch of cream of tartar and continue beating.
- If the meringue is too stiff, add a tablespoon of water and continue beating.
Food safety advice:
Make sure to use clean equipment when making the meringue.
Food history:
Spanische Windtorte is a traditional Austrian dessert that dates back to the 18th century.
Flavor profiles:
The Spanische Windtorte has a light and airy meringue base with a rich chocolate glaze and a nutty almond flavor.
Serving suggestions:
Serve the Spanische Windtorte as a dessert after a meal or as a special treat for a celebration.
Related Categories
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Region: German
Taste: Sweet, Nutty, Chocolatey, Creamy