Schaum Torte

In this version of the classic German dessert, meringue shells are filled with vanilla ice cream and sweetened strawberries.

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1/2 cup egg whites

2 teaspoons vinegar

1 tablespoon vanilla extract

2 cups white sugar

1/2 gallon vanilla ice cream

1 (10 ounce) package frozen sweetened strawberries, thawed

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.

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