Schaum Torte
User Reviews
5
Schaum Torte
Description
The Schaum Torte recipe requires beating egg whites with water and salt until stiff peaks form, then gradually adding sugar, cream of tartar, and vinegar for stabilization, finishing with vanilla extract. The meringue is piped into six 3-inch circles on parchment-lined baking sheets and baked at a low temperature (250°F) to dry out the tortes slowly, resulting in crisp exteriors and slightly tender centers.
The texture is primarily crisp and airy, with the meringue’s sweetness balanced by the tartness from vinegar and cream of tartar. The dessert is served with fresh whipped cream and berries, which add freshness and a creamy contrast, as well as garnish mint sprigs if desired.
Egg whites used at room temperature whip up more effectively, and the cream of tartar stabilizes the meringue. The recipe yields twelve 4-inch tortes, suitable for individual servings. Leftover baked tortes can be stored in an airtight container away from sunlight for up to two weeks or frozen for up to one month. Care should be taken when stacking by using parchment or wax paper between layers to prevent sticking.
Ingredients
- 6 egg see note 1, white
- 1 tablespoon water
- ½ teaspoon salt
- 2 ¼ cups granulated sugar divided
- ½ teaspoon cream of tartar (see note 2)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- fresh berries for serving
- Whipped Cream for serving
- mint for garnish, optional, fresh
Instructions
- Preheat oven to 250 degrees. Line two sheet pans with parchment paper. With a Sharpie-type permanent pen, trace six 3-inch circles on each sheet of parchment paper, and flip over in pan (marker side down).
- In a stand mixer with the whisk attachment, or using an electric hand mixer on medium-high, beat the egg whites, water and salt until stiff peaks form (a peak on the edge of the beater holds its shape without bending).
- With mixer still on medium-high, very slowly add, over the course of 2-3 minutes, 1 cup sugar, cream of tartar, and vinegar.
- Add the other 1 1/4 cups of sugar, again very slowly, and vanilla. Beat for 10 minutes on medium speed.
- To prepare the piping bag, snip a corner off a large zippered plastic bag or pastry bag. Place a large decorating tip into the corner opening (I use a Wilton 1M). Spoon half of the meringue into the bag and twist the top closed.
- Starting in the center of each circle and moving in a circular pattern outward, fill each circle with meringue. Continue piping around the outside edges, forming walls (I usually go around 2 or 3 more times, depending on how tall I want my tortes). Use your finger to smooth out the top where the piping tops. Repeat with remaining meringue until all 12 tortes have been formed.
- Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another 30 minutes. Remove and store in an airtight container. Serve with fresh berries and whipped cream and garnish with fresh mint leaves if desired.
Notes
- Use room temperature egg whites for better volume; warm cold eggs in warm water if needed.
- Cream of tartar is essential for stabilizing the meringue and creating a light texture.
- This recipe makes twelve 4-inch tortes; one per person is typical, but they can be halved for smaller portions.
- Store baked tortes in an airtight container in a cool dark place for up to two weeks.
- Frozen baked tortes keep well wrapped for up to one month; separate layers with parchment to avoid sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (torte only)
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1torte | |
| Calories | 154kcal | 8% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 0.1g | 0% |
| Sodium | 122mg | 5% |
| Potassium | 46mg | 1% |
| Sugar | 38g | 76% |
| Calcium | 2mg | 0% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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