INGREDIENTS

INSTRUCTIONS

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FOR PRALINE:  Oil large baking sheet. Stir sugar and water in heavy
small saucepan  over medium-low heat until sugar dissolves. Increase
heat and boil  without stirring until syrup turns deep amber, brushing
down sides of  pan with wet pastry brush and swirling pan occasionally.
Stir in  pistachios. Immediately pour mixture onto prepared sheet. Cool
praline completely.  Finely chop praline. Grind 1/2 cup praline to
powder in processor.  FOR MERINGUES:  Position 1 rack in center and 1
rack in top third of oven. Preheat  oven to 225F. Line 2 large baking
sheets with parchment. Draw two  8-inch-diameter circles on 1 parchment
sheet and 1 circle on second.  Turn over parchment on baking sheets,
marked side down. Using  electric mixer, beat 5 egg whites and cream of
tartar in large bowl  until soft peaks form. Gradually add 1/2 cup
sugar; beat until egg  whites are stiff but not dry. Beat in almond
extract. Stir powdered  sugar and 1/2 cup praline powder in bowl to
blend. Fold into meringue  in 2 additions.  Divide meringue among
traced circles. Using spatula, spread mixture to  edges. Bake until
crisp and pale golden, reversing baking sheets  after 45 minutes, about
1 hour and 45 minutes. Cool meringues  completely.  FOR LEMON
BUTTERCREAM:  Stir white chocolate in top of double boiler set over
simmering water  until melted. Remove from over water; cool.  Using
electric mixer, beat egg whites and cream of tartar in large  bowl
until soft peaks form. Gradually beat in 2 tablespoons sugar.
Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and
corn syrup in heavy small saucepan. Stir over medium-low heat until
sugar dissolves. Increase heat and boil without stirring until candy
thermometer registers 238F., brushing down sides of pan with wet
pastry brush and swirling pan occasionally, about 5 minutes.
Immediately pour hot syrup in thin steady stream into beaten egg
whites, beating until mixture is completely cool, about 4 minutes.
Beat in butter 2 tablespoons at a time. Beat in white chocolate,  lemon
juice, peel and vanilla. Chill until thickened to spreadable
consistency, about 45 minutes or less (If frosting looks curdled,
place bowl over saucepan of simmering water and whisk just until
butter softens slightly. Remove from heat. Using electric mixer, beat
buttercream until smooth. Repeat warming technique as necessary to
create smooth buttercream.)  Place 1 meringue layer on platter. Spread
scant 1 cup buttercream  evenly over. Top with another meringue layer.
Spread scant 1 cup  buttercream evenly over top and sides of torte.
Press chopped praline  onto sides and in 1-inch border along top edge
of torte. Chill  overnight. Let torte stand at room temperature 30  
minutes before  serving.  Serves 12.  Bon Appetit April 1995  Converted
by MC_Buster.  Per serving: 3298 Calories (kcal); 184g Total Fat; (49%
calories from  fat); 34g Protein; 393g Carbohydrate; 496mg Cholesterol;
551mg Sodium  Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0
Vegetable; 1/2 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”