Nutritional Info

Nutrition Facts

Serving Size 1 (36g)

Calories 72
Calories from Fat 58 (81%)
Amount Per Serving %DIV
Total Fat 6.4g 10%
Saturated Fat 3.9g 20%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 80.9mg 27%
Sodium 11mg 0%
Potassium 33.2mg 1%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 1.2g 2%

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Recipe Description
This is the perfect combination of sweet, salty, crunchy, smooth, light and dense. If you thought it impossible to achieve all this in one recipe, you were mistaken.
Prep time
40 min
Cook time
1 hr 10 min
Ready In
1 hr 50 min


Serves Tool

Serves To:USMetric
4   egg whites
1/4 Teaspoon(t)  cream of tartar
1 Cup(c)  sugar
1 1/2 Cup(c)  heavy whipping cream
1 Teaspoon(t)  instant espresso coffee (dry)
1/4 Teaspoon(t)  almond extract
1/2 Cup(c)  almonds, sliced


Cover 3 cookie sheets with cooking parchment paper or heavy brown paper. Heat oven to 225°F. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time on high speed. Continue beating until stiff and glossy. Do not under beat. Shape meringue into three 8 inch circles on brown paper. Bake 1 hour. Turn oven off and leave meringues in oven with door closed 1 hour. Finish cooling at room temperature. Remove from paper to wire rack with spatula. To prepare almond praline: Grease cookie sheet. Cook almonds and sugar in l quart saucepan over low heat, stirring occasionally, until sugar is melted and golden brown. Pour onto cookie sheet and let cool. Crush coarsely in blender or place in plastic bag and crush with wooden mallet. Beat whipping cream, 1 tablespoon sugar, the espresso and almond extract in chilled medium bowl until stiff. Reserve 1 to 2 tablespoons praline for garnish. Fold remaining praline into whipped cream. Stack meringues, spreading whipped cream mixture between layers and over top. Sprinkle with reserved praline. Refrigerate at least 2 hours. Cover and refrigerate any remaining torte.

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