The strawberries came in fast and furious there for a while. Last year’s harvest was overwhelming, but this year isn’t quite as feverish.

The berries aren’t as large and juicy as they were last year, but we haven’t had as much rain and we’ve been too busy to water. Not to mention, the weather has been MUCH cooler! Here it is, the middle of July, and temperatures are supposed to dip down to the low 50s tonight. (Normally we’d see 60s or even low 70s at night.)

Here’s a yummy dessert idea to use your strawberries and any excess eggs:

Schaum Torte

6 egg whites
2 cups granulated sugar
1 teaspoon cream of tartar
1 tablespoon vinegar
1 teaspoon vanilla

In large mixing bowl, beat egg whites until foamy, add cream of tartar and vinegar. Beat on medium speed until soft peaks form. Slowly add sugar, a few tablespoons at a time, beating on high speed until very stiff peaks form.

Make 12 meringues on greased and floured cookie sheets. (Parchment paper works well for this.) Use the back of a spoon to make a hollow and build up the sides.

Bake in 275°F oven for 50 minutes. Turn off oven; leave meringues in oven with door closed for at least 1 hour. Loosen from cookie sheets before they are cold.

Recipe from: www.cooks.com. Or use your favorite meringue-type recipe.

Place a scoop of vanilla ice cream in the meringue “cups,” followed by a large spoonful of cut-up berries, adding sugar to the berries beforehand if needed. (You could use other berries in season.) Follow with a dollop of whipped cream on top of it all.

Yum!