Meringue Torte

Directions

1. 1
   Day before serving or early in the morning:
2. 2
   In large bowl of electric mixer, let egg whites warm to room temperature for 1 hour. Lightly butter bottom, not sides, of 9-inch tube pan.
3. 3
   Preheat oven to 450°.
4. 4
   To egg whites, add salt and cream of tartar and beat until stiff peaks form when beaters are slowly raised.
5. 5
   Turn into tube pan; spread evenly.
6. 6
   Place on middle rack of oven. Immediately turn off heat.
7. 7
   Let set in oven several hours or overnight.
8. 8
   Loosen edges with spatula.
9. 9
   Turn out torte on serving plate and sprinkle surface with rum or pineapple juice. Refrigerate until well chilled, at least 4 hours.