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5 from 7 votes
Schaum Torte

A German-inspired light, sweet dessert confection everyone will love!

Course: Dessert
Cuisine: German
Author: Chris Scheuer
Ingredients
  • 6 egg whites from large eggs
  • 1 tablespoon water
  • ½ teaspoon salt
  • 2 ¼ cups sugar divided
  • ½ teaspoon cream of tartar
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 250˚F. Line two sheet pans with parchment paper. With a Sharpie type permanent pen, trace 6 -3" circles on each sheet of parchment paper.
  2. With an electric mixer on medium-high, beat the egg whites, water and salt till the mixture begins to stiffen and forms a point when beater is pulled out. Continue beating and add, very slowly (over 2-3 minutes), 1 cup sugar, cream of tartar and vinegar.
  3. Add the other 1 1/4 cups of sugar, again very slowly, and vanilla. Beat for 10 minutes on medium speed.
  4. Drop large spoonfuls of meringue onto the circles on prepared sheet pans and hollow out the centers with a teaspoon or follow directions in step 5 for piping.
  5. For piping, snip off a corner of a large zippered plastic bag or decorating bag. Place a large (I use a Wilton 1M) decorating tip into the corner opening. Spoon about 1/2 of meringue into the bag and twist the top closed. Starting in the center of each circle and moving in a circular pattern fill in each circle with meringue. Continue piping around outside edges, forming walls. I usually go around 2 or 3 more times, depending on how tall I want my Schaum Tortes. Use your finger to smooth out the top where the piping stops.
  6. Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another 1/2 hour. Remove and store in an airtight container. Believe it or not, these guys also freeze beautifully! I've kept them in the freezer for several months, when thawed you'd never know they had been frozen.
Recipe Notes

To serve:
I like to dollop freshly whipped cream in the centers and top with fresh strawberries or other berries, sweetened with a touch of sugar. You can do it the other way around too, spooning the strawberries or other fruit into the hollow centers and topping with dollops of whipped cream. Sometimes we also put ice cream in the center and berries on top. As you can see, there's no set way to serve these, but do expect rave reviews!

Adapted from this fun old-timey cookbook produced by the ladies of the Lutheran church in my hometown during the Second World War.