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Schaum Torte (Meringue) (Germany) Recipe

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This recipe for Schaum Torte (Meringue) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, March 2, 2009


tsp. salt
1 cup sugar
1 Tbsp. cornstarch
4 egg whites, at room temperature
tsp. vanilla extract
tsp. white vinegar

Mix together the salt, sugar, and cornstarch. In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar mixture, 1 tablespoon at a time, beating well after each addition. Beat in the vanilla and vinegar. Pour into a lightly greased and floured 9-inch spring pan, or mound the meringue onto a lightly greased and floured cookie sheet and, using a rubber spatula, spread it into a 9 or 10- inch circle. Bake in preheated 225F oven for about 1 hour. Allow to cool then fill with any of the following:

1 cup cream, whipped, topped with 1 cup fresh berries
1 cup cream, whipped with 1 tablespoon sugar and 1 tablespoon crystalized ginger, topped with fresh berries
1 cup cream, whipped and folded into 1 cup Old-fashioned Lemon Curd, topped with fresh berries
1 cup cream, whipped with 2 tablespoons coffee liquor and topped with cup shaved semisweet chocolate and toasted slivered almonds.
Makes one 9-inch tart or one 9-inch free-form shell.

A traditional German summer dessert, this light meringue shell is usually filled with strawberries and whipped cream. Its also delicious filled with ice cream sorbet.




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