Cookies, Candy & Desserts |
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Schaum Torte - 1998
Recipe courtesy of Dorothy Nohl
INGREDIENTS
PREPARATION
Beat egg whites, vinegar, cream of tarter and salt until frothy. Gradually add the sugar and continue to beat until stiff peaks form (about 7 minutes). Add a few drops of vanilla.
Put a double layer of waxed paper or a sheet of parchment paper on 2 cookie sheets.
Form 6 mounds on each cookie sheet. The mounds can be formed with indentations to form a shell. Bake at 250 degrees for 1 hour. Remove from sheet immediately. Cool on a wire rack.
Serve with a scoop of vanilla ice cream and sweetened strawberries or raspberries.
- 6 large egg whites
- 2 cups sugar
- 1 tablespoon vinegar
- 1 teaspoon cream of tartar
- pinch salt
- vanilla
PREPARATION
Beat egg whites, vinegar, cream of tarter and salt until frothy. Gradually add the sugar and continue to beat until stiff peaks form (about 7 minutes). Add a few drops of vanilla.
Put a double layer of waxed paper or a sheet of parchment paper on 2 cookie sheets.
Form 6 mounds on each cookie sheet. The mounds can be formed with indentations to form a shell. Bake at 250 degrees for 1 hour. Remove from sheet immediately. Cool on a wire rack.
Serve with a scoop of vanilla ice cream and sweetened strawberries or raspberries.