Schaum Torte Meringues, Pavlova Individual
If you can whip egg whites, you can make these impressive wonderfully light wonderfuls!
Wisconsin has many German immigrants. Seems as though the Schaum Torte is a Wisconsin tradition handed down from German Grandmothers. Also known as Pavlova and Meringues.
Try these now that Strawberries are in season! It will not disappoint!
How to Make Schaum Torte Meringues, Pavlova Individual
- Preheat oven to 275 degrees.
Grease or line baking sheets with parchment paper.
- In a mixer, add egg whites and let sit for 30 minutes to warm up. Also, do not get one little bit of yolk in them! They will not obey if there is even a small amount of oil or fat in them.
After they rested for 30 minutes,Beat egg whites until foamy.
Add cream of tartar and vinegar,beat on high until soft peaks form (tips curl)
- Add vanilla, and then add sugar slowly, a little at a time. Beat until very stiff peaks form.
- Using a plastic bag, put the batter in the bag, snip off a corner and pipe circles onto a greased or parchment lined baking sheet. Depending on how big you make them, you can get anywhere from 12 to 24 schaum tortes.
***You can just spoon the mixture on the prepared pans as well. Use a spoon to make a cup in the middle to hold fresh fruit and whipping cream if you like.
- Bake for around 50 minutes. (mine were smaller, so watch that they do not brown. If they start to brown, turn off oven but keep them in the cooling oven until the oven is cold. (about an additional hour)
If they do brown, that is ok too! They just will be...well, brown! :)
- Top with any fruits you desire. Add a dollup of whipped cream and enjoy!
These are also great all by themselves! Crunchy, light as air and addicting!
Easy light desert that everyone enjoys.