Ingrains & Directions
- 1/2 c Egg whites; (3 to 4 large –fresh! – eggs) at room-temperature
- 2 its Vinegar1 its Vanilla extract
- 2 c Sugar Strawberries or raspberries-to fill tortes Whipped cream or ice cream —
NO substitutes allowed!
In honor of this very multi-special occasion, I am going to put a very special recipe here for you all. This is a wonderful
that Mary will undoubtedly recognize from her days here. This particular version of it – very tried and true – is from a wonderful restaurant in the area, Border’s on the River
. The recipe is “Schlau Torte” which is a bakedmerenge, made primarily of egg whites and sugar and baked. The outside is usually quite crisp and the inside is soft. The way that I serve these is filled with whipped cream and either fresh strawberries
(Wisconsin berries, of course – they have the best flavor – although frozen ones will do if you can’t help it! (VBG)) Enjoy! Beat egg whites in bowl (not plastic) until very stiff; add vinegar and vanilla.
While mixer runs, add sugar very gradually
(I usually do that at 1tablespoon at a time)
until all has been added.
Continue beating until mixture is well blended and egg whites again form stiff peaks. Reduce speed to medium
- beat 1 additional minute.
- Preheat oven to 250 degrees.
- Butter 2 large cookie sheets
- place large spoonsful of the batter to form circles 4 – 5 inches in diameter.
You will get 8 to 10 individual circles. Bake in preheated oven for 1 hour, then turn oven off and let cool COMPLETELY in the oven.
(These are VERYDELICATE! Will break easily!)
Just before serving, fill each shell with strawberries or raspberries and ice cream or whipping cream. This is a wonderful, and very elegant dessert – but, given the filling, is not particularly for the calorie conscious unless you use some low-fat version of the same. I would have a hard time accepting that! Yields1 Servings