Double Meringue Fingers Food

SWISS MERINGUE

Steps:

• Set up a double boiler (a pot filled with water not all the way to the top) and bring the water to a simmer.
• In a very clean heatproof bowl (I use the bowl of my stand mixer) whisk together the egg whites and the sugar.
• Set the bowl over the double boiler, making sure the water is not touching the bottom of the bowl, and whisk while the mixture heats to 160F. You can check with a kitchen thermometer, or if you do not have one the mixture will become very liquid as the sugar melts and it should feel very smooth between your fingers. This will take about 5-7 minutes.
• Transfer the mixture to your stand mixer (or you can do it with a hand mixer but it will take much longer), whip at high speed with your whisk attachment to cool the mixture down.
• Continue whipping at high speed until stiff peaks are reached. The mixture will become very thick, glossy, and almost marshmallow like. This will take about 6-8 minutes of whipping.

SWISS MERINGUE

Steps:

• Fill a small sturdy pot with at least 1 1/2 inches of water and turn on the heat to medium-high. This is the bottom of your make-shift double boiler.
• Combine the egg whites, salt, sugar, and cream of tartar to a heat-proof bowl (the metal bowl from your electric mixer is perfect here) and whisk together until fully combined.
• Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until egg whites reach a temperature at 160°F, roughly between 8 and 10 minutes, and all the sugar has dissolved (see note for troubleshooting).
• Remove the mixture from the heat and attach the bowl to an electric stand mixer fitted with a whisk attachment. Turn the mixer on the lowest speed, and gradually increase the speed until it reaches medium-high speed. Add in the optional vanilla.
• Whip until the meringue is glossy and is beginning to pull away from the sides and the bowl, about 8 minutes. It should have stiff peaks and be cooled down significantly.
• Use immediately.

DOUBLE MERINGUE FINGERS

Steps:

• Preheat oven to 130C degrees (250F degrees).
• Line 2 baking sheets with parchment.
• Whisk the egg whites in a clean, grease-free bowl until standing in peaks.
• Add half the sugar and whisk until thick.
• Add the remaining sugar and whisk again until really thick and glossy.
• Gently fold in the grated plain chocolate.
• Spoon mixture into a star-nozzled piping bag.
• Pipe 28 X 9 cm (3 1/2 in) long fingers onto baking sheets.
• Bake for 1-1 1/2 hrs or until dry.
• Leave to cool.
• When meringues are cold, break the milk chocolate into a bowl, stand it over a pan of hot water and stir until melted.
• Cover a baking sheet with clingfilm.
• Dip undersides of the meringues into the chocolate, then place chocolate-side down on the baking sheet.
• Leave to set.
• Spoon excess chocolate from the bowl into a grease proof paper piping bag.
• Snipp off the end and drizzle chocolate over the meringues.
• Allow to set.
• Whip the cream until stiff, then use to sandwich the meringue fingers together.
• Serve within 3 hours of filling.

AUTHENTIC FRENCH MERINGUES

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
• In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
• Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.