Recipe by Lene Marie Dotzler
"This is a simple recipe that tastes as wonderful and ethnic 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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vanilla ice cream
1 (10 ounce) package
frozen strawberries, thawed
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. Thanks for the recipe.
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 low humidity or they will be the pancake version.
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.
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 get this stuff to the point where it would form stiff peaks and it actually never did get to that point. i think i just got finished making very chewy schaum pancakes.
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 Betty Crocker cookbook and those turned out perfectly. I do admit that these tasted good as giant cookies. . .
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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