2 teaspoons Vinegar
1 teaspoon Vanilla extract
2 cups Sugar
Strawberries or raspberries to fill tortes
In honor of this very multi-special occassion, I am going to put a very special recipe here for you all. This is a wonderful "Milwaukee" recipe 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, Boder's on the River. The recipe is "Schaum Torte" which is a baked merenge, 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 hel
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 1 tablespoon 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 and beat 1 additional minute.
Preheat oven to 250 degrees. Butter 2 large cookie sheets and 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 VERY DELICATE! Will break easily!)
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!