Schaum Torte
User Reviews
5
Schaum Torte
Description
Schaum Torte is constructed from large egg whites whipped with water and salt until stiff peaks form, then sugar, cream of tartar, and vinegar are gradually added to stabilize the meringue along with vanilla for flavor. The mixture is piped or dolloped onto parchment-lined trays, shaped into circles, and baked slowly at 250°F. This method dries out the meringues while maintaining a tender center, creating a light yet crisp texture.
The meringues have a sweet, airy texture with a firm exterior that contrasts nicely with whipped cream and fruit toppings. Serving suggestions include filling the hollow meringue centers with whipped cream and fresh berries or ice cream, providing a refreshing complement to the sugary meringue. This dessert is suitable for an elegant finish to a meal or a special occasion treat.
The original notes describe various ways to serve the torte and share its origin story, indicating flexibility in presentation and a historical background from a World War II era cookbook.
Ingredients
- 6 egg from large eggs, white
- 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
- 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.
- 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.
- Add the other 1 ¼ cups of sugar, again very slowly, and vanilla. Beat for 10 minutes on medium speed.
- 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.
- 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 ½ 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.
- Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another ½ 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.
Notes
- Serve Schaum Torte with freshly whipped cream and sweetened fresh berries placed inside or atop the meringue shells for a balanced dessert.
- You can also fill with ice cream and berries for a chilly, refreshing alternative.
- There is no strict serving method, so feel free to arrange cream and fruit in whichever way you prefer.
- This recipe is adapted from a historical cookbook produced during World War II, reflecting a traditional preparation method.
User Reviews
Overall Rating
5
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