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Barb's Schaum Torte Updated

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"Virtually unknown outside of Wisconsin, Schaum Torte is the German equivalent of Pavlova."

Serves 12 three inch Tortes | Prep Time 30 minutes | Cook Time 90 minutes

Why I Love This Recipe

This is the ultimate Wisconsin Supper Club Dessert and I was glad to see it made its way to Grandma's cookbook. This recipe was shared in many cooking sites but I found it in "the cafe sucre farine"

Ingredients You'll Need

6 egg whites from large eggs
(I used egg beater whites from carton)
1 tablespoon water
½ teaspoon salt
2 ¼ cups sugar divided
½ teaspoon cream of tartar
1 tablespoon white vinegar
1 teaspoon vanilla extract


Preheat oven to 250˚F. Line two sheet pans with parchment paper. With a Sharpie type permanent pen, trace 6 -3" circles on each sheet of parchment paper.

With an electric mixer on medium-high, beat the egg whites, water and salt till the mixture begins to stiffen and forms a point when beater is pulled out. Continue beating and add, very slowly (over 2-3 minutes), 1 cup sugar, cream of tartar and vinegar.

Add the other 1 1/4 cups of sugar, again very slowly, and vanilla. Beat for 10 minutes on medium speed.

Drop large spoonfuls of meringue onto the circles on prepared sheet pans and hollow out the centers with a teaspoon

Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another 1/2 hour.

Remove and store in an airtight container.

Pairs Well With

Top with fresh fruit, berries and Coffee

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