Pecan Meringue Torta

Name: Pecan Meringue Torta
Yield: 12
Ingredients: 2 cups of pecans; 2 cups of fresh whipping cream, chilled; 6 large egg whites; 1 can of caramel-coated pecans, drained and chopped; Assistive devices; 2 9-inch round cake pans; Parchment paper

1
2 cups of pecans
2
2 cups of fresh whipping cream, chilled
3
6 large egg whites
4
1 can of caramel-coated pecans, drained and chopped
5
Assistive devices
6
2 9-inch round cake pans
7
Parchment paper

Ingredients

1
2 cups of pecans
2
2 cups of fresh whipping cream, chilled
3
6 large egg whites
4
1 can of caramel-coated pecans, drained and chopped
5
Assistive devices
6
2 9-inch round cake pans
7
Parchment paper

Directions

1
Preheat the oven to a low temperature
2
Grease the cake pans, line the bottoms with parchment paper, and grease the paper. Reserve
3
Beat the egg whites until they form soft peaks
4
Gradually add the pecans while beating until stiff peaks form
5
Spread the meringue mixture into the prepared pans
6
Bake for about 45 minutes
7
Let cool completely and remove the parchment paper
8
Beat the whipping cream until it forms stiff peaks
9
Cover one-third of the meringue layer with whipped cream, top with two-thirds of the chopped pecans, cover with another layer of meringue, and decorate with the remaining whipped cream and pecans.