My mom would make schaum torte growing up on very special occasions. But hers were different. They were meringues, whipped cream, and strawberries. Being stuck at home has got me creatively pawing through cabinets and freezers and this is what I found! Frozen blackberries picked last summer and pistachios from an old road trip. Go figure. This recipes makes a dessert for two.
• 3 egg whites
• ¾ cup sugar
• ½ lb berry of some sort
• 1 cup of heavy whipping cream
• ¼ cup toasted pistachios, chopped
1. Preheat over to 400 degrees F
2. Put berries in a saucepan and bring to a simmer. Once berries have decreased by half, press through a sifter to remove any seeds. You’ll be left with a berry puree.
3. Place sugar on a baking tray lined with parchment paper. The key to a smooth meringue is to heat the sugar. The sugar now goes in the over for about 5 minutes just until it starts to melt on the edges.
4. Meanwhile, whisk the egg whites. Start at a very slow speed and slowly increase to stabilize the egg. Ensure there is zero egg yolk in the bowl. Whip until stiff peaks form, about 5 minutes.
5. Remove sugar from the oven and slowly incorporate the sugar into the bowl, whisking on high speed.
6. Reduce oven temp to 210 degrees F.
7. Once sugar is fully blended, smooth, and glossy drizzle the berry puree onto the top of meringue. Be sure not to use too much. Without stirring the meringue, carefully scoop portions out and place them onto a baking sheet lined with parchment paper. There should be 4 meringues.
8. These meringues bake for about two hours. Once the two hours is up, turn oven off, leave in the oven and allow to fully cool. The bottoms should be crispy and not soggy.
9. Whip cream until fully formed and create your sandwiches, pressing pistachios into the side.