Coffee Angel Torte (meringue circles topped with coffee-flavored cream)
Source: Purity All Purpose Flour Cookbook
Maple Leaf Mills, Limited, Toronto, Ontario
Makes 10-12 servings

MERINGUES
4 egg whites
1/2 tsp. cream of tartar
1 cup brown sugar; lightly packed
1/2 cup blanched almond halves

FILLING
2 pints heavy cream
1/2 cup brown sugar; lightly packed
2 Tbsp. instant coffee powder

Preheat oven to 300F. Cut out five 7-inch circles of parchment paper.

Beat egg whites and cream of tartar to form stiff but moist peaks. Gradually beat in the 1 cup of brown sugar. Beat until very stiff and shiny. Spread on paper circles. Top one meringue with the blanched almonds.

Bake rounds on ungreased baking sheet in preheated oven to 35 minutes, or until lightly browned. Moisten paper and remove. Cool.

Whip cream to form peaks. Gradually beat in the 1/2 cup brown sugar and instant coffee powder. Spread plain meringue rounds with cream filling and stack. Top with the almond covered round. Chill 3-4 hours.