These wonderful, lightly sweet and crunchy dessert shells are also called Meringues or Pavlova. However, in Wisconsin, we call them Schaum Tortes. Instead of a birthday cake, my family often requests this dessert.
3 egg whites
1/4 tsp cream of tartar
3/4 cup white sugar
coconut, if desired
sliced strawberries, sweetened with a little sugar - set aside until juicy
vanilla ice cream
Heat oven to 275 degrees. Cover a cookie sheet with parchment paper.
Beat egg whites and cream of tartar in small mixer bowl until foamy. Slowly beat in sugar (a tablespoon at a time). Continue beating until stiff and glossy. Do not under beat. Drop meringues by 1/3 to 1/2 cupfuls onto parchment. Shape into circles with the back of a spoon, building up the sides. Sprinkle each with 1 TBS coconut if desired.
Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed for 1 hour. Finish cooling meringue at room temperature.
Top with vanilla ice cream, sweetened strawberries and whipped cream.
**Tip: When you separate your eggs, watch that not even a speck of yolk gets in there. You also need a super clean mixing bowl. Even the tiniest bit of fat will prevent your egg whites from whipping up properly.
Also, I do not recommend that you make these on a humid or rainy day. They may become sticky and tough.