Schaum Torte

Schaum Torte

6
Lene Marie Dotzler 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 35 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 84.7g
  • 27%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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...

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...

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...

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 g...

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...

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 ...