This is a lovely, classic dessert, one that used to be a dessert staple in Wisconsin supper clubs years ago. I made individual meringue shells, piped with a star tip onto parchment - 275 degrees, about an hour, then left them in the oven to completely dry out for another couple of hours. The ratio of 1/4 cup sugar for each egg white is spot on, but for the strawberries I'd recommend adding sugar to taste rather than immediately adding the full amount. I probably used only half the amount called for. Sometimes, as I remember the restaurants doing, I'll do these individual Schaum Tortes with a scoop of vanilla ice cream as well, but on this occasion I served them with "Homemade Vanilla Pudding," recipe also from this site, as well as the strawberries. Light but satisfying, elegant and delicious, this is also ideal for dinner guests, as the shells and strawberries are easily made in advance.
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This is a lovely, classic dessert, one that used to be a dessert staple in Wisconsin supper...