Meringues with Strawberries and Whipped Cream (Schaum Torte)

As a young girl, I dreamt of going to Paris. Unlike many young women, it was not the lure of the City of Lights, Haute Couture or sexy and handsome French men that attracted me. I wanted to be a chef. Not to say those other things would not be of interest once I arrived there, but there was another purpose for me in Paris.
When I was in high school, I sent my inquiry to two culinary schools in Paris; hand-written letters by mail requesting information. Long before the days of internet and instantaneous responses, I waited weeks, maybe even months, for an answer complete with brochures and responses to my questions.

The Eiffel Tower is breathtaking at night
While I was convinced moving to France and attending culinary school was in my not too distant future, my high school counselor was not quite as enthusiastic. She encouraged me to apply to Cornell’s School of Hotel and Restaurant Management and said that if I still wanted to pursue my dreams of being a chef, I would be better prepared after a “real” education. Young women were not capable of going out in in the world with just a culinary background. The notion of being a chef and perhaps, having my own restaurant one day was a frivolous one and Mrs. H convinced my mother to encourage me to apply to college.

I finally made it to Paris!
I was nearly 45 when I first saw Paris. I traveled there with Mr. B on a two week tour of France and Italy that would be my first trip to Europe outside of England. Mr. B had recently been diagnosed with his first bout of Colon Cancer. It was the fall of 2005. He had months of radiation followed by a difficult surgery and was on a two week break from his chemotherapy treatments, so we made the trip. We needed a diversion and this whirlwind tour was perfect.
Paris was everything I had imagined it would be. The Arc de Triomphe, the Eiffel Tower, the bakeries with gorgeous crusty breads, macaroons and pastries too stunning to eat. And the butter, oh, the butter. I remember crying outside the Lourve. It was all so breathtaking and I could not believe I was there.
While our time in Paris was brief, it was unforgettable. I still get misty eyed thinking about it. A part of my heart was left behind in Paris and I dream of the day when I can return and spend more time in the city. Perhaps, I can even attend one of those culinary schools one day.

Outside The Louvre
I have traveled to France one other time since 2005 and we visited the Alsacian city of Strasbourg and the South of France. There were so many wonderful dishes that we experienced in these very different parts of the country. I love the Bistro food in Paris and the Mediterranean style of cooking in the South of France. There is nothing more magnificent than dining al fresco in the evening overlooking the stunning Mediterranean Sea, except for seeing the sparkling lights of Paris at night from the top of the Eiffel Tower.
While any number of dishes came to mind to make for this month’s Monthly Mingle, April in Paris, hosted by Jamie at Life’s A Feast, a dessert was my choice. I wanted something colorful, light and cheery for spring. Strawberries are at their peak right now in the South. They are particularly sweet and juicy this year due to the warmer spring temperatures and are a brilliant red in color. What a perfect pairing they make with the delicate and airy meringues along with a dollop of freshly whipped cream.

Delicate meringues, luscious strawberries and whipped cream
While meringues are generally considered a French invention (and a similar creation, the Pavlova, originated in Australia or New Zealand), this dessert is known as a Schaum Torte. Wisconsin claims this dessert as their own and it is a Memorial Day specialty in celebration of their strawberry season. This recipe, from Patricia Wells’ At Home in Provence, makes individual meringues, whereas many recipes for Schaum Torte make one large meringue. While the original recipe has origins in Wisconsin (and Patricia Wells grew up there), it made its way into a French cookbook, so that is why it is here for April in Paris. 🙂
Meringues are quite simple to prepare and make an impressive dessert, but here are a few tips to ensure your success with them.
1. Be sure your egg whites are at room temperature before you begin to whip them with the other ingredients.

They whip beautifully at room temperature
2. Avoid preparing meringues on a wet and humid day.
3. Use a good oven thermometer and check the temperature before baking your meringues to ensure that your oven is exactly at 200 degrees F.
4. Do not remove the meringues too soon from the oven of they will not be completely dry. Be sure they come away easily from the silicone mat or aluminum foil.
These make a beautiful dessert when entertaining and everything can be made ahead of time and quickly assembled at the last minute.
* One word of advice outside of the kitchen, never give up your dreams, for one day they may come true.
Bon Appétit!

This is a beautiful dessert for entertaining

Meringues with Strawberries and Whipped Cream (Schaum Torte)
Ingredients:
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar (optional)
1 teaspoon vanilla extract
1 cup (200 g) superfine sugar
1 quart (i l) fresh strawberries or mixed berries
1 tablespoon sugar
3/4 cup (18.5 cl) heavy cream
Directions:
1. Preheat the oven to 200 F (90 C). Line a baking sheet with aluminum foil or a nonstick liner. (Do not use parchment paper or a greased and floured baking sheet, for the meringues may stick to them.)
2. In a heavy-duty mixer fitted with a whisk, beat the egg whites, cream of tartar, and vanilla extract at a medium-low speed until small bubbles appear and the surface is frothy, about 45 seconds. Increase the speed to medium and gradually add half of the superfine sugar, whisking until soft peaks form, about 45 seconds. Increase the speed to high and whisk until thick, stiff, glossy white peaks form, about 2 minutes more. Remove the bowl from the mixer. Sprinkle the remaining superfine sugar over the mixture and, with a large spatula, quickly and gently fold it in, working the egg whites as little as possible.
3. Using a large serving spoon, ladle 6 large, round dollops of meringue on the prepared baking sheet. Work as quickly as possible so as not to deflate the whites. Place the baking sheet in the center of the oven and bake until crisp and dry but not yet beginning to color, about 2 hours. (If the meringues begin to brown, lowers the oven temperature to 150 F (65 C) or the lowest possible setting.)
4. Remove the baking sheet from the oven, and with a spatula, carefully transfer the meringues to a wire rack to cool. If they stick to the foil, they haven’t sufficiently dried out; return them to the oven to dry thoroughly. * The meringues can be prepared several days in advance and store, fully cooled, a a dry air-tight container.
5. About 2 hours before serving the meringues, rinse and stem the strawberries. Cut lengthwise into thin slices. Toss with the sugar and set aside at room temperature.
6. In a heavy-duty mixer fitted with a whisk, beat the cream until it forms soft peaks.
7. Using a serrated knife, slice the top quarter off each meringue. (The meringues may chip or break off, but try to avoid transforming them to bits.) Place each meringue on a dessert plate. Spoon the strawberries into the shell, allowing the fruit to overflow onto the plate. Top the berries with the whipped cream. Place the meringue caps on top of the whipped cream and serve immediately.
Patricia Wells
At Home in Paris
Beautiful! What a fabulous dessert and you are right – the fruity, creamy lightness is perfect for the season. I wonder what would have happened to you if you had come to culinary school in Paris? And happy you and Mr. B made it here. Now it is time to come back! Love your addition to my Monthly Mingle!!! Thanks, baby! xo
Hi Jamie,
I was happy to join in this month, especially when it involved one of my favorite cities.
Yes, indeed. We definitely will make a return trip to Paris one day!
Gwen
This are absolutely lovely! Great spring treat 🙂
Gwen..they are beautiful – I love meringues of any sort, but with fresh, juicy strawberries and whipped cream – sign me up! I loved the story about your first trip to Paris. It’s so bitterdweet, he was fighting something so terrible, yet the beauty and serenity of Paris took you both away from it all. I’m teary-eyed..for real. Touching and sweet post. I should be making my first trip to France in early August..Well..Lyon, but I will fly to Paris 🙂
Hi Lisa,
Yes, that trip was a very special one for us. It was such a wonderful break and we traveled to several beautiful cities in Europe, including Strasbourg and Nice in France and Siena and Florence in Italy. Just talking about it makes me want to return soon!
Gwen
I can only think of one word …”Mmmmmmmm…” Guess that’s not a word it’s a wonderful way to describe what’s going through my mind when looking at that meringue covered with strawberries.
I get misty eyed too when I think of Paris. It’s been too long:)I do agree we should all meet there. A perfect place to reunite one day (or Italy:). Your meringue looks wonderful! The berries are so juicy and tempting. Lovely dessert for Jamie’s mingle in April:)xx
Hi Lora,
Yes, meeting in either country would be such fun! Maybe we can all arrange to do that one day soon. Of course, Paris would be my first choice. 🙂
Gwen
Thank you for sharing that story with us.
Traveling is an important thing to experience and I’m glad that you finally got to go on your trip. Paris is a magical city… mainly because of the fabulous food (that’s just my opinion :-)). This meringue looks incredible and I think nothing goes better with it than some fresh, slightly tart strawberries.
Hi Brian,
Yes, travel changes the way we view and think about the world. I know it has for me. I would not trade any of the travel experiences I have had for anything. BTW, I hope you are enjoying Italy!
Gwen
#1: WHAT A BEAUTIFUL PHOTOGRAPH!
I pinned it on Pinterest, and I don’t even like meringues. LOL! So pretty, Gwen!
#2: I love Paris.
#3: Maybe one of the best things I have ever eaten was strawberries with double crème in Switzerland.
My mouth is watering. I love strawberries and they are not yet in season here. So I am still stuck choosing between no strawberries or ones that have traveled thousands of miles 🙁 I am definitely trying this when they are finally ready here. I also really want to try roasting them. Have been seeing that around some of the blogs I read and it interests me!
Such a disappointment that Mrs. H had such a small view of the women in the world. Everyone that visits can feel your passion and love for food, you would have lit Paris up with your creations, a lovely sweet treat and yes, perfect for company. Hugs!
Oh how I love Paris! My husband just took me there for my 30th birthday. What a magical city!!
I dream of going to Paris because I wanted/want to be a chef too! I did an internship at Disney World last year and met a very handsome boy who is from an hour away from Paris. We would often get into debates on which place was cooler. His only reason as to why Northern California was cooler was because I have the Golden Gate Bridge. But hello!! He has the EIFFEL FREAKIN TOWER!!
One day I’ll make it there and enjoy Macarons and delicious pastries 🙂
Hi there, I’v been on the web for hours reading how to make a great mini meringue crispy outside and soft inside. Your temp of 200 appears too high and folding in the remainder of the sugar at the end and cooking it undissolved also is against what everyone else is saying. The pic looks so white and cooked for 2 hours on 200 !! does it really work??
Hi Jane,
These are the meringues that were made with the recipe that’s in the post. Any photos you see on my site are from the recipe and we eat what I prepare. The recipe is from Patricia Wells’ At Home in Paris, so she does know about meringues. If you follow the directions in the recipe, it should work for you, too.
I would caution you to use an oven thermometer to make sure the temps are accurate and to bake these on a dry day (not wet and humid). Also, if you are at high altitudes, that can present problems with baking, particularly these.
Good luck and let me know how they turn out!
Gwen