Recipe: Schaum Meringue Torte

Dennis Dean's summer meringue torte recipe

We believe that no dinner is complete without a little something sweet. And Atlanta caterer Dennis Dean certainly delivered a sweet after dinner finale that we’re happy to share with you. You can make the torte the night before and simply pile on the berries and whipped cream right before serving. Find the recipe below:

This simple torte is meant to feel rustic — in other words, it will fall apart and crumble as you serve it. But that’s part of the fun in our minds! It’s a casual dessert that’s light, packed with flavor, and the perfect ending for dinner out on your patio.

Recipe: Summer Meringue Torte
Cook time: 
Total time: 
Serves: 8
  • 8 large egg whites at room temperature
  • ¼ tsp. salt
  • ¾ tsp. cream of tartar
  • 2½ cups of granulated sugar
  • 1 Tbsp. Vinegar
  1. Beat egg whites and salt until foamy.
  2. Add cream of tartar,and beat until whites hold stiff peaks.
  3. Add sugar slowly, in small amounts.
  4. Add vinegar slowly.
  5. Spray 9” x 13” pan with cooking spray, or grease with shortening of your choice.
  6. Line bottom of pan with part of meringue, then use the back of a large spoon to work some of the meringue up the sides to make a lining.
  7. Bake in slow oven until delicately brown, about 1½ hours.
  8. Turn off oven heat, and allow to dry out in oven about 1½ hours with the door closed.
  9. When ready to serve, fill with your favorite fruit and top with cool whip.


Learn more about Dennis Dean, or find more recipes on How to Decorate.

Did you like this post and find it helpful? Rate it below and share your thoughts in the comments.

Caroline McDonald

Caroline lives for pairing together patterns, mixing furniture styles, and oogling over our newest furniture pieces. As you can imagine, her little 1920's craftsman is in a constant state of flux. Here on How to Decorate, it's her goal to help you turn your home into your own little slice of paradise.


  1. Reply


    April 28, 2017

    Love the recipe but it’s obvious from the picture it was not baked in a 9×13 pan as stated in the recipe. I would sure like to know what type of round pan was used. Was it a springform?

    • Reply

      Caroline McDonald

      May 2, 2017

      I’ve made this recipe in both a springform pan and a bundt pan with very tall sides. Either work well, although make sure your springform has a tall enough lip so the meringue won’t spill over!

  2. Reply


    June 26, 2016

    Old Southern favorite! One tip though, use real cream (Organic Valley preferred) with a touch of sugar. Never use Cool Whip!! Sorry, but I’m a purist 🙂

    • Reply

      Caroline @ How to Decorate

      June 27, 2016

      Thanks for the tip! You’re right, homemade whipped cream is the best 🙂

  3. Reply


    June 20, 2016

    This is a great dessert for friends and family who are gluten free our even grain free!

    • Reply

      Caroline @ How to Decorate

      June 21, 2016

      Great point, Lori! Thanks for commenting!