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My review
Schaum Torte
Lene Marie Dotzler
"This is a simple recipe that tastes as wonderful and authentic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ...a low-fat snack!"
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Ingredients
2 h 50 m servings 505 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
- Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
- To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
Nutrition Facts
Per Serving: 505 calories; 14.6 g fat; 90.7 g carbohydrates; 6.5 g protein; 58 mg cholesterol; 132 mg sodium. Full nutrition
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Reviews
Read all reviews 88 Ratings
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Most helpful positive review
7/31/2003
This was really good. Reminds me of the one's my mom used to make. Be careful and don't cook too long. Mine looked okay on the outside but were brown on the inside. Will definitely make again. T...
Most helpful critical review
4/8/2007
i'll know in about 30 minutes if this is going to work. i would highly recommend that the word "foamy" be striken and changed to "very stiff". i nearly burned up a kitchenaid mixer trying to g...
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7/31/2003
This was really good. Reminds me of the one's my mom used to make. Be careful and don't cook too long. Mine looked okay on the outside but were brown on the inside. Will definitely make again. T...
3/9/2009
I bake mine at 150 degrees F for about 1 and 1/2 hours then shutoff the oven with them still inside ... about another hour. They turn out just perfect. Also make sure it is not humid ... need lo...
4/14/2008
Not sure about the 1 1/2 hour cooking time. I doubled the recipe and cooked mine about 45 min. and they were still overdone. Next time I think I'll try 30 min. Otherwise very easy to make.
4/8/2007
i'll know in about 30 minutes if this is going to work. i would highly recommend that the word "foamy" be striken and changed to "very stiff". i nearly burned up a kitchenaid mixer trying to g...
4/11/2014
FYI, 6 egg whites is what you need (1/2 c is hard to guess when measuring something like eggs)I put mine all together in one pan (9x13) rather than making individual blobs and cook at 300 for 40...
2/22/2012
Way too much vanilla - gave it a brown color. Also sugar remained grainy and I couldn't get stiff peaks. I was making heart-shaped ones for Valentine's Day and after these failed I went back to ...
2/19/2017
Used an ice cream scoop to make individual shells of a group. The batch made about 30. Then filled just before serving to maintain crisp shells. It was a great way to use this traditional rec...
6/2/2016
Way too much sugar for, I would cut it in half next time. Also it would help with the grainy texture of the sugar to use superfine or just pulse regular sugar in the blender a few times. And l...