Preheat oven to 325 degrees.

Set a large heatproof bowl over a pan of simmering water.

Place the egg whites and sugar in the bowl and whisk by hand while the mixture heats the eggs to about 160 degrees and the sugar dissolves.

Remove the bowl with the eggs from the heat and place on the counter.

Using and electric mixer, whisk the egg whites at a medium speed for 2-3 minutes until they are very foamy and then raise the speed to high.

Beat the eggs for another 6-8 minutes until they become thick and glossy and hold their shape. Dollop the meringue onto the center of the torte and spread using a swirling motion.

Place the cake into the center of the oven for 7-10 minutes until the meringue feels dry but springy to the touch and it is just beginning to brown along the peaks.

Finish it off with a torch to brown the swirled edges.