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Meringue Nut Torte
1 1/2 cups crushed saltines
2 cups chopped pecans
2 teaspoons baking powder
6 egg whites
2 cups granulated sugar
2 tablespoons rum or almond flavoring
Whipped cream, sweetened and flavored
Mix the crumbs with the nuts and baking powder.
Beat the egg whites on medium speed of mixer until stiff but not dry, and add the sugar, one tablespoon at a time, beating after each addition; this takes about 10 to 15 minutes.
Flavor with rum or almond. Fold in cracker crumb mixture.
Spread into two greased and floured 9-inch layer cake pans which have removable bottoms. Mound the mixture up in the middle slightly.
Bake for 40 minutes at 325 degrees F. Remove from pans and let cool.