STRAWBERRY MERINGUE TORTE

Strawberry Meringue Torte is a magnificent and elegant dessert recipe for celebrations. This glamorous and complex confection of meringue, whipped cream, and summer berries is a show-stopper that’s as delicious as it is flavorful.

The contrast between tart, juicy strawberries, sweet crispy meringues, and luscious whipped cream will tantalize your tastebuds every time!

This is the best dessert ever for spring and summer. It’s light, refreshing, sweet but not overly sweet, and creamy. Meringue Torte has a fluffy texture with an oh-so-light crunch and it is just heavenly to bite into.

STRAWBERRY MERINGUE TORTE

I stumbled upon this recipe in my Grandmother’s collection, and it was too amazing sounding not to try!! 

If you’re not familiar with a Meringue Torte is similar to Pavlova. It’s a meringue-based dessert with whipped cream and fresh berries. While this is not a quick dessert, because of the cooling time, it’s very simple to make with just eight ingredients. This torte has a meringue base, but with added saltine crackers & pecans. (Most tortes don’t have crackers or pecans.)

INGREDIENTS FOR YOUR MERINGUE TORTE

1. Egg whites. Separate the whites from the yolks when the eggs are cold to minimize breakage, but let them come to room temperature before whipping for the best results. Never separate an egg over your bowl of egg whites in case the yolk or shell breaks. This prevents any yolk from contaminating the whites.
2. Fresh strawberries. Any fresh berry will work. Don’t use frozen.
3. Granulated sugar. Sugar is used in both the torte and filling mixtures.
4. Baking powder. Lightens the texture.
5. Saltine crackers. Yes! You read that right. The 2-inch square crackers that you crumble in soup. It works. They add crunch and a little salt. (Put Saltine Crackers in your basket.)
6. Pecans. Adds flavor and crunch. You can sub any nut.
7. Heavy whipping cream. It has to be heavy whipping cream nothing else will work. Double-check the label before you purchase. Heavy whipping cream is usually with milk at the store. (Add heavy cream to your order.)

TIPS

1. Do not attempt to make a meringue torte on a rainy day. It just won’t work.
2. Whipping egg whites into meringue can be tricky. Egg whites whip best when they’re at room temperature. Most important, the bowl and beaters you use must be free from any grease, oil, or egg yolk or your whites will not whip properly.
3. You could sub in raspberries or blueberries into this instead, or even mixed! Just be sure they are fresh berries.
4. I’ve found it’s best to cut torte with a serrated knife, carefully. However, it still doesn’t always cut into nice beautiful slices. That’s okay, your guests will forget what it looks like once they taste it.
5. Store, covered, in the refrigerator. It will last 2 days before getting soggy.

CAN MERINGUE TORTE BE MADE AHEAD OF TIME?

Yes, the meringue can be made a day ahead as long as they’re stored in a cool dry place.

The oven or microwave is ideal. However, I recommend putting a large sign on it so someone doesn’t accidentally turn it on.

Furthermore, you can prep the strawberries and make the whipped cream 5 to 6 hours in advance. Store them in the refrigerator until you assemble your torte.

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Click on the photo for the full recipe

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