Strawberry Meringue Whip with Macarons


IMG_4653 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






27 thoughts on “Strawberry Meringue Whip with Macarons

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

  1. 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.

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

    • 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!

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

    • 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?

    • 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.

    • 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!

    • 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?

  2. 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

    • 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!

  3. 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!

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

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

  5. 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!

  6. 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!
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