Chill beaters and bowl. Preheat oven to 500 degrees (260C).
2
Sift sugar 7 times.
3
Beat egg whites until they form peaks.
4
Add sugar 1-2 tablespoons at a time, beating again between each addition.
5
Add cream of tartar and beat again.
6
There should be stiff peaks forming.
7
Put into a spring form pan, swirl the egg white mixture so there are peaks standing up in the pan.
8
Put in the oven, turn the oven off, and leave overnight.
9
When you take it out, the peaks should be slightly browned, and the top should have cracked, if it didn’t crack, tap it with a knife to make the cracks.
10
Pull off the top in sections.
11
Filling is your choice.
12
After you put filling in, replace the sections that you pulled off.
13
We usually fill it with whipped cream and raspberries.
14
I had it at a restaurant that filled it with chocolate and ice cream.
15
That was good, but I think the raspberries work better with the tartness to offset the rest of the dish.
Ingredients
9Egg Whites
3cupsSugar
¼tspCream of Tartar
Choice of Filling
Directions
1
Chill beaters and bowl. Preheat oven to 500 degrees (260C).
2
Sift sugar 7 times.
3
Beat egg whites until they form peaks.
4
Add sugar 1-2 tablespoons at a time, beating again between each addition.
5
Add cream of tartar and beat again.
6
There should be stiff peaks forming.
7
Put into a spring form pan, swirl the egg white mixture so there are peaks standing up in the pan.
8
Put in the oven, turn the oven off, and leave overnight.
9
When you take it out, the peaks should be slightly browned, and the top should have cracked, if it didn’t crack, tap it with a knife to make the cracks.
10
Pull off the top in sections.
11
Filling is your choice.
12
After you put filling in, replace the sections that you pulled off.
13
We usually fill it with whipped cream and raspberries.
14
I had it at a restaurant that filled it with chocolate and ice cream.
15
That was good, but I think the raspberries work better with the tartness to offset the rest of the dish.
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AuthorSamuel Dietzmann
