Schaum Torte Recipe -
Schaum Torte Recipe

Schaum Torte

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet.
  2. 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 clumps (about 4 inches diameter), close together on baking sheet. Indent the center of each clump with the back of a spoon.
  3. Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
  4. To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs 35 mins

Reviews More Reviews

Most Helpful Positive Review
Oct 08, 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. Thanks for the recipe.

Most Helpful Critical Review
Apr 08, 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 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.


6 Ratings

Mar 10, 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 low humidity or they will be the pancake version.

Apr 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.

Feb 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 Betty Crocker cookbook and those turned out perfectly. I do admit that these tasted good as giant cookies. . .

Apr 11, 2014

FYI, 6 egg whites is what you need (1/2 c is hard to guess when measuring something like eggs) Yes, the cooking time here is too long. I put mine all together in one pan (9x13) rather than making individual blobs and cook at 300 for 40 minutes, turn off oven, open oven door and let sit for 30 min and it's done. I also add 1/2 tsp of almond extract and 1/4 tsp salt. Yes, the blending takes A LONG TIME even with a mixer. Probably about 15 minutes, so just keep blending :)


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 84.7 g
  • 27%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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