Strawberry Meringue Whip with Macarons

With Mother’s Day right around the corner, I would like to dedicate this dessert, Strawberry Meringue Whip with Macarons, to my Grandmother and Mother. I never knew my Grandmother, Eleanor, but she was born in the 1870’s in the United States and after awhile, she had to raise three boys on her own.

Grandmother Eleanor

Grandmother Eleanor

I often wonder what sort of sweets my Grandmother would have eaten in the late 1800’s as she was growing up. Did she have access to les Macarons? What about chocolate candy bars such as the Mars Bar or Kit Kat- sweet things that I (unfortunately) feasted on when I was a child?

Doing a little research, I found that with the industrialization of western society in the 1800’s, came the mass production of cakes, biscuits and jelly candies and people started to eat birthday cakes. Chocolate fudge was invented in the 1880’s and in 1903 came the ice cream cone.

Although some sources say that the macaron was invented in France in 1791, it appears that the modern version came about in the early 1900’s. So, I imagine my Grandmother would probably have eaten cakes and some sweet biscuits (cookies), noshed on some fudge, but probably wouldn’t have had a clue what macarons were. After all, I myself hadn’t heard of les macs until two years ago.

In any case, my Grandmother would have been subject to the rather rigid etiquette rules of the day. Here is a snippet taken from an etiquette book in the 1890’s, giving advice on how a hostess should treat her dinner guests:

Charicature 1890

“Do not leave the room during the evening. To see a hostess fidgeting, constantly going in and out, argues ill for her tact in arranging the house for company.” (To me that is sound advice even today!)

What sweets did my Mother eat in her day?

Mother, Mildred

Mother, Mildred

My Mother, Mildred, was born in 1904 and had the ‘flapper’ look in the 1920’s. She probably would have eaten lots of ice cream; in 1922 ice cream was sold in the street for the first time using tricycles outfitted with a box in the front and ice cream boomed in the 1930’s.Then she would have swooned over all the candy bars that started to be invented: the Milky Way in 1923, the Mars Bar in 1932 and the Kit Kat in 1935. But, no, she too would probably not have eaten a macaron or had my Strawberry Meringue Whip dessert. So that’s why I have dedicated this dessert to her and my Grandmother.

Non- Bake Strawberry Meringue Whip


Strawberry Meringue Whip- strawberries presented in the middle with coulis garnish

This dessert uses a thick curd made with lemon juice, cream and egg yolks. You then make up an Italian meringue, beating egg whites until stiff and then gradually adding a hot sugar syrup to the egg whites.

This recipe is quite simple and does not require any oven baking. I’ve presented the dish two ways; one placing sliced strawberries around the inside of a pastry ring and then placing the filling in the middle of the ring (see photo at top of post). With the second presentation, the strawberries are placed in the middle of the batter, with  strawberry coulis garnish surrounding the dessert.

I made the macarons that appear in the top photo, but I decided not to include the recipe this time; I’ll save that for another post.

Strawberry Meringue Whip with Macarons
Serves 4
A creamy non-bake recipe perfect for Mother's Day
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Total Time
40 min
Total Time
40 min
For the Base
  1. 100 ml lemon juice (juice from about 2 lemons)
  2. 125 grams caster sugar
  3. 6 egg yolks
  4. 125 grams thick cream
  5. 30 grams flour
  6. 3 gelatin leaves (6 grams) soaked in water
For the Meringue
  1. 6 egg whites
  2. 125 grams caster sugar
To Finish
  1. 1 punnet fresh strawberries
For the Base
  1. Heat the lemon juice and sugar together in a saucepan and bring to a boil, then set aside.
  2. In separate bowl, whisk the egg yolks with the cream together then add the flour. Combine until smooth.
  3. Now add the egg yolk/cream mixture to the lemon juice/sugar mixture in the saucepan. Place over medium heat and whisk until the mixture thickens.
  4. Soak the gelatine leaves in cold water then heat in a pan until they dissolve.
For the Italian Meringue
  1. Place 125 grams of sugar in a saucepan and add a little cold water to form a paste. Heat until the mixture just starts to boil and becomes like a syrup.
  2. Now beat 6 egg whites until stiff peaks form. Gradually add the hot sugar syrup to the egg whites as you continue to beat.
  3. In a separate bowl, first add the Italian Meringue then gradually fold in the creamy Base Mixture. Be careful to not over-stir, the mixture should remain fluffy.
  4. Now add the dissolved gelatine leaves to the mixture and combine until smooth.
To finish
  1. Slice the strawberries into thin pieces. Place a pastry ring on a plate and line the inside of the ring with a single layer of the strawberry pieces. Pour the creamy batter into the pastry ring until it reaches the rim of the ring. Place in the fridge for at least two hours until the moulds are set.
  2. Remove from fridge and remove the pastry ring. Add several macarons on the side if you wish.
  1. For a different presentation, you can also fill the pastry ring half-way with the creamy batter, then add several layers of strawberries, then continue to fill the ring with the remaining batter. Garnish the plate with some strawberry coulis.
G'day Soufflé






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  • CCU
    May 11, 2013 at 8:16 pm

    That is a beautiful dessert and I love your commemoration 😀
    Happy Mother’s Day!

    CCU recently posted…Happy Mother’s Day 2013My Profile

    • Fran
      May 12, 2013 at 8:44 am

      Many thanks for your comment CCU and I hope your mother enjoys your new recipe dessert!

  • Delicieux
    May 11, 2013 at 9:51 pm

    Stunning! You say this recipe is fairly simple but I know there is a lot of skill involved. I’ll bet it tastes light and delicious. I must try it. I love your whole post and I often wonder at what food people used to eat in my old farmhouse kitchen. So interesting.

    • Fran
      May 12, 2013 at 8:42 am

      Thanks Anneli. I imagine your old farmhouse kitchen would have seen many ‘Cassoulets’ over the years and perhaps a few macarons on special occasions!

  • Maureen | Orgasmic Chef
    May 12, 2013 at 10:19 am

    Wow, two great ladies and a lovely dessert as a Mother’s Day tribute to them both. They’d love it for sure.
    Maureen | Orgasmic Chef recently posted…Coffee & Macadamia Loaf CakeMy Profile

    • Fran
      May 13, 2013 at 7:48 am

      Thanks Maureen. I’ve got two huge batches of this dessert sitting in my fridge, because I didn’t get the photography right on the first go. I hope I don’t put on too much weight going through it all!

  • Lorraine @ Not Quite Nigella
    May 12, 2013 at 6:38 pm

    Wouldn’t it be great if we could go back in time and see what our grandmothers and grandfathers ate? I’d love to know! 🙂
    Lorraine @ Not Quite Nigella recently posted…Overnight OatsMy Profile

    • Fran
      May 13, 2013 at 7:50 am

      Yes, that would be interesting to know. Definitely no MacDonalds or KFC around at that time!

  • [email protected]
    May 13, 2013 at 2:52 am

    Nice pictures, and a terrific dessert. Really a nice post – thanks so much.
    [email protected] recently posted…Pasta, Bean, and Tuna SaladMy Profile

    • Fran
      May 13, 2013 at 7:52 am

      Thank you John. This dessert is light in taste, so could possibly be a good dessert to top off your Pasta, Bean and Tuna Salad?

  • Jerry | Simply Good Eating
    May 14, 2013 at 6:33 am

    Wow that is one awesome unique looking macaron. Looks delicious!
    Jerry | Simply Good Eating recently posted…Bulgogi Japchae (Korean stir fried beef noodles with vegetables)My Profile

    • Fran
      May 14, 2013 at 12:48 pm

      And that was my first try at making macarons (but a master class teacher was supervising me!). Next I’d like to try more exotic macarons, maybe chili-flavored ones- just kidding.

  • milkteaxx
    May 15, 2013 at 11:51 am

    this looks delicious. a wonderful and simple dessert for any celebration or last minute guests!

    • Fran
      May 16, 2013 at 7:02 am

      Thank you- yes it is pretty easy to make, although sometimes the strawberries can ‘act up’ when you’re trying to get them to stand straight up in the pastry ring, before pouring in the batter!

  • Juliana
    May 15, 2013 at 2:02 pm

    Beautiful post…love the “old” pictures, and the dessert looks great…simple and yet elegant.
    Have a lovely week 🙂
    Juliana recently posted…Caesar Salad Dressing SimplifiedMy Profile

    • Fran
      May 16, 2013 at 7:06 am

      Thanks, yes, looking at the old pictures fills me with nostalgia, feeling love for the loved ones gone, and wondering what my relatives in the distant future will think of my photo when they see it?

  • Catherine
    May 15, 2013 at 11:45 pm

    A beautiful dedication to your mother and grandmother.
    I like reading the history of the era. Thank you for that. I am sure they would very much appreciate this dessert.
    Blessings dear. Catherine xo

    • Fran
      May 16, 2013 at 7:09 am

      Yes, my mother particularly had a sweet tooth and would have liked this dessert. I can just picture her wolfing down two or three of these at a time!

  • Joanne
    May 16, 2013 at 10:05 pm

    This was such a fun look back at your grandmother and mother! I don’t think anyone could deny the deliciousness of this dessert, no matter what era they grew up in!
    Joanne recently posted…Recipe: Pasta with Yogurt, Peas, and ChileMy Profile

  • Fran
    May 17, 2013 at 6:17 pm

    Thanks Joanne. I’m going to be in your neck of the woods (New York) in several months and can’t wait to see what variety of sweets and macarons I can find there!

  • [email protected]
    May 18, 2013 at 11:06 pm

    Beautiful, heart warming post! I didn’t hear of macarons either before I started blogging – goes to show how much there is to learn out there!

    This is a beautiful dedication, just the kind I had in mind when I was posting my anniversary giveaway 🙂
    [email protected] recently posted…2 Minutes eggless cupcakes – super moist and delicious.My Profile

    • Fran
      May 20, 2013 at 1:55 pm

      Yes, it’s amazing how much you learn while blogging- my newest discovery is pomegranate molasses- goes well with duck!

  • May
    May 19, 2013 at 8:52 pm

    Wow, that’s a very impressive looking macaron! 🙂 It’s a beautiful way to honor your mother and grandmother..

    • Fran
      May 20, 2013 at 1:54 pm

      Thank you, May for your comments!

  • Renee Dwyer
    June 19, 2013 at 11:04 am

    Very fancy 🙂 looks beautiful as always
    Renee Dwyer recently posted…Carrot cake with cream cheese frostingMy Profile

  • Mary Wallace
    May 3, 2015 at 2:28 am

    LOVE your blog Fran. I am really curious to know more about making les macarons! I have had one disastous attempt!! Any tips?

    PS I found your blog when looking for Charlotte Malakov. Yummy!

  • Fran
    May 5, 2015 at 6:02 pm

    Thanks, Mary for stopping by my blog. Unfortunately, I have only made Macarons a few times, so I don’t have any big tips to give you (maybe later)! I think it’s important to use both egg whites and egg white powder for the recipe- also be sure to thoroughly beat the egg whites until they are stiff. After I ‘master’ les macarons, I will try to give you some more tips!
    Fran recently posted…Fish Fillets in White Wine Sauce (Filets de Poisson Dugléré)My Profile