1/2 c Egg whites; (3 to 4 large –
-fresh! – eggs) at room
-temperature
2 ts Vinegar
1 ts Vanilla extract
2 c Sugar
Strawberries or raspberries
-to fill tortes
Whipped cream or ice cream –
-NO substitutes allowed!
In honor of this very multi-special occassion, I am going to put a very
special recipe here for you all. This is a wonderful “Milwaukee” recipe
that Mary will undoubtedly recognize from her days here. This particular
version of it – very tried and true – is from a wonderful restaurant in the
area, Boder’s on the River. The recipe is “Schaum Torte” which is a baked
merenge, made primarily of egg whites and sugar and baked. The outside is
usually quite crisp and the inside is soft. The way that I serve these is
filled with whipped cream and either fresh strawberries (Wisconsin berries,
of course – they have the best flavor – although frozen ones will do if you
can’t help it!(VBG)) Enjoy!
Beat egg whites in bowl (not plastic) until very stiff; add vinegar and
vanilla. While mixer runs, add sugar very gradually (I usually do that at 1
tablespoon at a time) until all has been added. Continue beating until
mixture is well blended and egg whites again form stiff peaks. Reduce speed
to medium and beat 1 additional minute.
Preheat oven to 250 degrees. Butter 2 large cookie sheets and place large
spoonsful of the batter to form circles 4 – 5 inches in diameter. You will
get 8 to 10 individual circles. Bake in preheated oven for 1 hour, then
turn oven off and let cool COMPLETELY in the oven. (These are VERY
DELICATE! Will break easily!)
Just before serving, fill each shell wih strawberries or raspberries and
ice cream or whipping cream.
This is a wonderful, and very elegant dessert – but, given the filling, is
not particularly for the calorie conscious unless you use some low-fat
version of the same. I would have a hard time accepting that!
Yields
1 Servings