"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Schaum Tortes (Meringue Shells), by Victoria Stroink, is from The German Oma's ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Victoria Stroink Added: Tuesday, November 11, 2008
6 egg whites ¼ tsp cream of tartar 2 c sugar 1 tbsp vinegar 1tsp vanilla extract
Beat egg whites and cream of tartar to a foam: Add sugar gradually and continue beating until it stands in peaks. Add vinegar and vanilla extract. Beat until well blended. Fill in pastry bag and press with meringue. Use tip no. 31.
Form individual schaum tortes, 2 ½ in diameter and 2 apart, on a greased cookie sheet.
Bake until firm to touch but not brown in 275 ° oven. Serve with fresh fruit and whipped cream.
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