Meringue Tarts
Delicate meringue-topped cakes layered with fresh strawberries and whipped cream, offering a light, sweet treat perfect for special occasions or afternoon indulgence.
Ingredients
Instructions
- Beat egg whites, cream of tartar, and 1 cup sugar until very stiff.
- Cream butter and 3/4 cup sugar until fluffy.
- Add egg yolks to the butter mixture.
- Add flour and baking powder alternately with the heavy cream to the butter mixture.
- Divide the butter mixture evenly between two round pans and spread out.
- Top with the egg white mixture, ensuring the cake is completely covered.
- Bake in a slow oven for 40 minutes, checking sides for doneness to prevent over-browning.
- Once cooled, spread whipped cream between layers and top with fresh strawberries.
Tips & Substitutions
To achieve the best meringue, ensure your mixing bowl is completely clean and dry. If you don’t have cream of tartar, you can substitute it with lemon juice or vinegar. For a twist, try adding a teaspoon of vanilla extract to the egg white mixture for extra flavor. While baking, keep an eye on the meringue to avoid over-browning.
Serving Suggestions
These meringue tarts are delightful when served with a dollop of whipped cream and fresh strawberries on top. They pair beautifully with a cup of tea or coffee for an afternoon treat. Consider serving alongside light salads or fruit dishes for a refreshing meal. For more dessert inspiration, browse more American recipes.
Storage & Reheating
Store leftover meringue tarts in an airtight container in the refrigerator for up to two days. If possible, keep the layers separate to maintain the crispness of the meringue. If you need to reheat, do so gently in a low oven for about 10 minutes, watching closely to prevent melting.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue Tarts contains roughly 217 calories, with 3g protein, 36g carbohydrates, and 8g fat. It is an excellent source of potassium (31% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes for this recipe?
While egg substitutes can work in some recipes, for meringue tarts, it's best to use real egg whites to achieve the desired volume and texture. If you're looking for a vegan option, consider using aquafaba, the liquid from canned chickpeas, as it can whip similarly to egg whites.
What can I do if my meringue is not stiffening?
If your meringue isn't stiffening, it may be due to grease in the bowl or not enough beating. Make sure your mixing bowl is perfectly clean and dry. Also, continue to beat the egg whites gradually increasing speed until stiff peaks form. If needed, add a bit more cream of tartar to help stabilize the mixture.
How can I prevent my meringue from weeping?
To prevent your meringue from weeping, ensure you bake it at the right temperature and avoid humidity while making it. Also, consider adding a tablespoon of cornstarch to the meringue mixture, which can help absorb moisture and stabilize the meringue, keeping it crisp longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).