Strawberry Meringue Torte – a delicious recipe with whole strawberries, sugar, egg whites, cream of tartar, salt, vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine whole strawberries and 1/4 cup sugar in a large mixing bowl; stir gently, and chill thoroughly.
2
Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until foamy. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Add salt, vinegar, and vanilla, beating well. (Do not under beat mixture.)
3
Spoon equal portions of meringue mixture into two well greased 9-inch cake pans. Bake at 300u00b0 for 55 minutes or until lightly browned. Remove meringue layers from pans immediately. Cool away from drafts on wire racks. Use immediately or store in airtight containers.
4
Place one baked meringue layer on a serving plate. Spread one - third of whipped cream evenly over meringue layer, and arrange half of whole strawberries, tapered end up, on top. Top with remaining baked meringue layer and one - third of whipped cream. Place remaining whole strawberries, tapered end up, around outer edge of baked meringue shell. Pipe remaining whipped cream in center. Chill. Slice and serve on individual serving plates.
1081
kcal
Calories
58
g
Fat
122
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 quarts fresh whole strawberries, washed and hulled, 2 1/4 cups sugar, divided, 6 egg whites, 1/4 teaspoon cream of tartar, and more.
Yes, Strawberry Meringue Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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