Marshmallow Schaum Torte Recipes

SCHAUM TORTE

Steps:

• 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, and flip over in pan (marker side down).
• 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 or follow directions in step 5 for piping.
• For piping, snip off a corner of a large zippered plastic bag or decorating bag. Place a large (I use a Wilton 1M) decorating tip into the corner opening. Spoon about 1/2 of meringue into the bag and twist the top closed. Starting in the center of each circle and moving in a circular pattern fill in each circle with meringue. Continue piping around outside edges, forming walls. I usually go around 2 or 3 more times, depending on how tall I want my Schaum Tortes. Use your finger to smooth out the top where the piping stops.
• Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another 30 minutes. Remove and store in an airtight container, or serve with fresh berries or ice cream.
• Follow the first 4 steps as written. Then, transfer the meringue to a 9-inch buttered spring form pan. Bake at 250 degrees for 1 hour, turn off heat, and leave shell in the oven for 1 hour more (instead of 30 minutes).

SCHAUM TORTE

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
• Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
• To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

SCHAUM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until mixture is stiff and glossy. Add vanilla and vinegar; mix well. Spread batter in a greased 10-in. springform pan., Bake at 275° for 1 hour. Turn oven off; let torte cool in oven. With a sharp knife, cut around edges of pan; turn torte onto a platter. Serve with ice cream, strawberries and whipped cream.

LEMON SCHAUM TORTE

Steps:

• Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.
• Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
• In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
• Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store in refrigerator.

MARSHMALLOW SCHAUM TORTE

Steps:

• Add all but cream of tartar to very large mixing bowl.
• Start beating on low speed, gradually increasing to high.
• Once egg whites begin to foam, add cream of tartar.
• Continue beating for 30 minutes (yes, 30 minutes!).
• Mixture should be snow-white and be able to hold peaks.
• Place in a greased 9x13 pan.
• Conventional Oven Method:.
• Preheat oven at 500 degrees F while mixture is beating (30 minutes).
• Place torte in oven and TURN OVEN OFF.
• Leave in overnight; torte will be done in the morning.
• Gas Oven Method:.
• Preheat oven to 275 degrees F.
• Place torte in oven and bake for 1 hour.
• When cooled store in fridge.
• Serve with sliced strawberries and whipped cream.

STRAWBERRY SCHAUM TORTE

Steps:

• In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar, 2 tbsp at a time, beating until stiff and glossy peaks form. Beat in the vinegar, vanilla and salt.
• Spread into a greased 10 in spring form pan. Bake at 300 degrees for 65-70 min or until lightly browned. Remove to a wire rack to cool (the meringue will fall) Serve with strawberries and whipped cream. Store leftovers in the fridge.

STRAWBERRY SCHAUM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the water, vinegar, vanilla, baking powder and salt. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread evenly into a greased 13x9-in. baking pan. Bake at 300° for 45 minutes. Turn off oven and do not open door; let crust dry in oven overnight., For filling, in a bowl, dissolve gelatin in boiling water. Stir in the strawberries, lemon juice and salt (mixture will thicken quickly). Fold in cream. Spread over crust. Store in the refrigerator.