Greesons Strawberry Farm

Strawberry Meringue Torte

Meringue
6 egg whites
½ teaspoon cream of tartar
Dash salt
1 ½ cups sugar
1/2 teaspoon vanilla

Filling
3 cups half-and-half
1 (51/4 oz.) pkg. instant vanilla pudding and pie filling mix
1 teaspoon almond extract

Topping
3 cups strawberries, halved
2 tablespoons Currant jelly, if desired

Heat oven to 275 degrees. Line 2 cookie sheets with brown or parchment paper. In large bowl, beat egg whites, cream of tartar and salt until frothy. Gradually add sugar, beating continuously until stiff peaks form, about 10 minutes.
Beat in vanilla. Spoon half of meringue mixture onto each paper-lined sheet. Shape into two 9-inch circles, building up sides slightly with back of spoon.

Bake at 275 degrees for 1 ¼ hours. Turn oven off; leave meringues in oven with door closed for 2 hours. Remove from oven; cool completely. Remove meringues from paper.

To prepare filling, in medium bowl combine half-and-half and pudding mix; beat at low speed 1 minute. Stir in almd1d extract.

To assemble, place 1 meringue on large serving plate. Spread filling to edges of meringue; top with remaining meringue. Arrange strawberries overtop. In small saucepan, melt jelly over low heat brush over berries. Refrigerate at least 2 hours before serving to soften meringues.

Tip:
Meringues can be made 1 or 2 days ahead. Cover loosely; store at room temperature. Fill and top with berries; refrigerate at least 2 hours before serving to soften meringues.