Schaum Torte Meringues Pavlova Individual Food

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:

• 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 MERINGUES, PAVLOVA INDIVIDUAL

Steps:

• 1. Preheat oven to 275 degrees. Grease or line baking sheets with parchment paper.
• 2. In a mixer, add egg whites and let sit for 30 minutes to warm up. Also, do not get one little bit of yolk in them! They will not obey if there is even a small amount of oil or fat in them. After they rested for 30 minutes,Beat egg whites until foamy. Add cream of tartar and vinegar,beat on high until soft peaks form (tips curl)
• 3. Add vanilla, and then add sugar slowly, a little at a time. Beat until very stiff peaks form.
• 4. Using a plastic bag, put the batter in the bag, snip off a corner and pipe circles onto a greased or parchment lined baking sheet. Depending on how big you make them, you can get anywhere from 12 to 24 schaum tortes. ***You can just spoon the mixture on the prepared pans as well. Use a spoon to make a cup in the middle to hold fresh fruit and whipping cream if you like.
• 5. Bake for around 50 minutes. (mine were smaller, so watch that they do not brown. If they start to brown, turn off oven but keep them in the cooling oven until the oven is cold. (about an additional hour) If they do brown, that is ok too! They just will be...well, brown! :)
• 6. Top with any fruits you desire. Add a dollup of whipped cream and enjoy! These are also great all by themselves! Crunchy, light as air and addicting! Easy light desert that everyone enjoys.

SCHAUM STRAWBERRY TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. , Preheat oven to 300°. Add vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread into a greased 10-in. springform pan. Bake 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall)., Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

SCHAUM TORTE

Steps:

• Preheat the oven to 350°F (180°C).
• Pour the egg whites and vinegar into the bowl of your stand mixer and mix with the whisk on high speed until soft peaks form, about 4-5 minutes.
• Add the sugar, little by little, while mixing on high sped until the mixture forms stiff peaks, about 2 minutes.
• Add the cream of tartar and vanilla extract and mix for a minute.
• Spread the meringue on a baking sheet, creating 8 circles (2 1/2 inches each) with the sides higher than the middle, like 8 little nests.
• Put in the oven and reduce the heat to 200°F (95°C).
• Bake for 1h30. Make sure not to open the oven while baking.
• Turn the oven off and leave it open ajar.
• Meanwhile, put the liquid cream in the freezer for 30 minutes.
• Pour the cream into the bowl of your stand mixer and mix using the whisk until it become fluffy (mix on medium speed for 2 minutes, then increase the speed every 30 seconds until you reach maximum speed).
• Add the powdered sugar, little by little, while mixing.
• Add the cream of tartar while mixing.
• Continue to mix until the cream is well whipped and you can turn the bowl upside down without the cream spilling out from the bowl.
• Refrigerate until the meringues are lukewarm.