Almond Macaroon Fudge Torte

Almond Macaroon Fudge Torte



  • 2 ½ cups sliced almonds
  • 1 cup granulated sugar
  • 6 large egg whites room temperature
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons granulated sugar

Fudge Icing

  • 2 cups heavy cream
  • 4 cups semisweet chocolate chips
  • 2 tablespoons light corn syrup
  • 1 tablespoon almond flavored liqueur
  • 3 cups sliced almonds toasted


Make Meringues

  • Preheat oven to 325° Fahrenheit.
  • Line the bottom of 2 sheet pans with parchment paper.
  • Using a pencil, mark 2 12 x 4” rectangles, spaced 2 inches apart on each piece of parchment paper. You should have 4 rectangles total.
  • In a food processor, place sliced almonds, the 1 cup of sugar and pulse until nuts are finely ground.
  • Pour the mixture into a small bowl.
  • Using electric mixer using the whip attachment, beat the egg whites on high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
  • Slowly add the 3 tablespoons of sugar while the mixer is on high speed and beat until stiff peaks form.
  • Place meringue into a large bowl and, using a rubber spatula, fold in the ground nut mixture. Place a dab of meringue at the corners of each sheet pan. Flip each piece of parchment paper over so that the marks are facing down. Place onto sheet pans pressing down on each corner to adhere.
  • Using a small offset spatula, evenly divide meringue on to each rectangle and spread carefully to the edges of each.
  • Bake meringues for 35-40 minutes or until nice and Brown. Turn the pans Midway through baking time. Cool.
  • Using a sharp knife or pizza wheel, trim each meringue if they have spread.

Make Fudge Icing

  • Place the cream and corn syrup in a medium saucepan and bring to a boil.
  • Remove from heat and add chocolate chip and liqueur, if using.
  • Whisk until chocolate is melted and mixture is smooth.
  • Cool until the icing has thickened to a spreadable consistency. This may take 3 hours. Alternately, the mixture can be placed into a bowl and set over a bowl of ice water, whisking constantly until thickened.

Assemble Torte

  • Place one meringue on a serving plate.
  • Using an offset spatula, spread the meringue with an even layer of icing.
  • Top with another meringue. Spread with more icing.
  • Repeat 2 more times until all meringues are used creating a 4 layer torte.
  • Using an offset spatula, spread remaining icing over top and sides of the torte.
  • Press sliced toasted almonds onto each side.
  • Chill for several hours or overnight.


Makes 1 rectangular Torte