STRAWBERRY SCHAUM TORTE |
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Makes 12 servings
MERINGUE SHELLS
6 EGG WHITES (from large eggs)
1 T WATER
½ t SALT
2 ¼ C SUGAR, divided
½ t CREAM OF TARTAR
1 T WHITE VINEGAR
1 t VANILLA EXTRACT
Preheat oven to 250 degrees. Line 2 sheet pans with parchment paper. Use a sharpie marker and trace around a 3” glass or biscuit cutter, 12 circles (6 on each sheet) Flip the parchment paper over so you can still see the circles however, the marker won’t transfer to the schaum torte shells while baking.
Add the egg whites, water and salt to a large bowl and beat on medium high speed until stiff peaks form. Continue beating and very slowly (over the course of 2 minutes) add in 1 cup of the sugar, cream of tartar and white vinegar.
Reduce the mixer to medium speed and very slowly add in the other 1 ¼ cups of sugar and the vanilla, beating for another 10 minutes.
Transfer the mixture to a piping bag and starting in the center of each circle, move in a circular pattern to fill each circle with meringue. Continue piping around the outside edges forming a well. Place the meringue shells in the oven and bake for 1 hour. Turn the oven off and leave the shells in the oven for 8 hours or overnight. Remove them from the oven and store in an airtight container.
MARSHMALLOW FILLING
2 C HEAVY WHIPPING CREAM
6 OZ CREAM CHEESE, softened
1 C SUGAR
1 t VANILLA
2 C MINI MARSHMALLOWS
1# FRESH STRAWBERRIES, thinly sliced
In a large bowl, beat the whipping cream on high speed with a hand-held mixer until stiff peaks form. Set aside. In another large bowl, add the cream cheese, sugar and vanilla. Beat on medium speed with a hand- held mixer until smooth. Fold the whipped cream and marshmallows into the cream cheese mixture and refrigerate. Can be made one day in advance.
To assemble: Place a meringue shell on a plate and fill the middle with marshmallow filling. Top with sliced strawberries and enjoy!
MERINGUE SHELLS
6 EGG WHITES (from large eggs)
1 T WATER
½ t SALT
2 ¼ C SUGAR, divided
½ t CREAM OF TARTAR
1 T WHITE VINEGAR
1 t VANILLA EXTRACT
Preheat oven to 250 degrees. Line 2 sheet pans with parchment paper. Use a sharpie marker and trace around a 3” glass or biscuit cutter, 12 circles (6 on each sheet) Flip the parchment paper over so you can still see the circles however, the marker won’t transfer to the schaum torte shells while baking.
Add the egg whites, water and salt to a large bowl and beat on medium high speed until stiff peaks form. Continue beating and very slowly (over the course of 2 minutes) add in 1 cup of the sugar, cream of tartar and white vinegar.
Reduce the mixer to medium speed and very slowly add in the other 1 ¼ cups of sugar and the vanilla, beating for another 10 minutes.
Transfer the mixture to a piping bag and starting in the center of each circle, move in a circular pattern to fill each circle with meringue. Continue piping around the outside edges forming a well. Place the meringue shells in the oven and bake for 1 hour. Turn the oven off and leave the shells in the oven for 8 hours or overnight. Remove them from the oven and store in an airtight container.
MARSHMALLOW FILLING
2 C HEAVY WHIPPING CREAM
6 OZ CREAM CHEESE, softened
1 C SUGAR
1 t VANILLA
2 C MINI MARSHMALLOWS
1# FRESH STRAWBERRIES, thinly sliced
In a large bowl, beat the whipping cream on high speed with a hand-held mixer until stiff peaks form. Set aside. In another large bowl, add the cream cheese, sugar and vanilla. Beat on medium speed with a hand- held mixer until smooth. Fold the whipped cream and marshmallows into the cream cheese mixture and refrigerate. Can be made one day in advance.
To assemble: Place a meringue shell on a plate and fill the middle with marshmallow filling. Top with sliced strawberries and enjoy!
