Strawberry Hazelnut Torte
4 egg whites
1 teaspoon white vinegar
1 teaspoon vanilla, divided
1 1/4 cups sugar
1/2 cup hazelnuts, ground
6 square (1 ounce each) semisweet chocolate
1 teaspoon shortening
1 1/2 cups whipping cream
1/3 cup confectioners' sugar
2 1/2 cups strawberries, sliced
Place egg whites in a large mixingn bowl; let stand at room temperature for 30 minutes. Line a bking sheet with parchment paper. Trace two 8" circles 1/2 inch apart on the paper; set aside.
Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts.
Bake at 375 for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening until smooth; cool to room temperature.
To assemble, place one meringue flat side down, on a serving plate; spread with half of the melted chocolate. In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream.
Spread flat side of remaining meringue with mealted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. 4 hours before serving refrigerate