Strawberry schaum torte
Meringues topped with strawberries and whipped cream make a perfect dessert for spring. And they’re easy to create. You simply whip up some egg whites with sugar, vanilla and a dash of vinegar (stabilizes the whites), bake at a low temperature, slice a few strawberries and whip some cream.
As every oven has its own personality, you will have to keep an eye on things while baking the meringues. If they start to brown, turn off the heat but leave them in the oven for an additional 30 minutes or so. They can be made up to a day ahead of time. The quantities below will serve 4 people.
2 egg whites
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. vinegar
2/3 cup (16 cl) whipping cream
2 tbsp. powdered sugar (icing sugar, sucre glace)
1/2 pound (250 grams) fresh strawberries
Preheat the oven to gas mark 2 (150 F, 60 C).
Beat the egg whites. When they start to firm up, add the sugar, vanilla and vinegar. Beat until very firm.
Line a baking pan or sheet with parchment paper. Spoon the egg whites onto the paper in four round piles.
Transfer to the oven and bake for 30 minutes. Turn off the heat and leave in the oven for 30 minutes more.
While the meringues are baking, whip the cream, adding the powdered sugar when the cream starts to thicken. Beat until firm. Refrigerate.
When ready to serve, slice the strawberries. You can add a little sugar if they’re tart. Cut a small cap off of the top of each meringue. Scatter the strawberries over the meringue, set the cap back in place and spoon on the whipped cream. Serves 4.