You are here: Home » Recipes » Schaum Tortes Schaum Tortes Recipe by Favorite Recipes Press Yield 12 servings Vanilla meringues are topped with ice cream and caramel sauce in the dessert. PrintEmail Ingredients Caramel Sauce:2 tablespoons butter1/2 cup packed brown sugar1/4 cup light cream or half-and-half2 tablespoons toasted chopped walnuts1/2 teaspoon vanilla extractMeringues:6 egg whites1/4 teaspoon cream of tartar2 cups sugar1 tablespoon vinegar1 teaspoon vanilla extract12 scoops vanilla ice cream Instructions For th sauce: Melt the butter in a small saucepan. Stir in the brown sugar and cook just until dissolved. Remove from the heat and stir in the cream gradually. Return to the heat and cook for 1 minute, stirring constantly. Combine with the walnuts and vanilla in a small bowl and mix well. For the meringues: Beat the egg whites with the cream of tartar in a mixing bowl until frothy. Add the sugar gradually, beating constantly until stiff peaks form. Beat in the vinegar and vanilla. Spoon into a pastry bag fitted with a #31 tip. Pipe into individual 2 1/2-inch meringue shells on a greased aluminum baking sheet. Leaving 2 inches between shells. Bake at 275 degrees for 10 minutes or until firm but not brown. Remove to a wire rack to cool. To serve, place 1 scoop of ice cream in each meringue. Spoon the sauce over the top. NOTE: Unfilled meringues may be stored in an airtight container at room temperature or in the freezer. Recipe reprinted with permission from the Junior League of Waterloo-Cedar Falls, Iowa, First Impressions, Dining with Distinction (The Junior League of Waterloo-Cedar Falls, Iowa, Inc., 2001).