French Meringue Strips Food

FRENCH MERINGUE BUTTERCREAM

Steps:

• Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
• Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
• Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.

FRENCH MERINGUE

Steps:

• Preheat oven to 350 degrees F.
• In a mixer, begin to whip the egg whites with cream of tartar, if using.. Slowly add the sugar. Whip the whites until stiff peaks.
• Combine flour and confectioners' sugar (and nut powder if using), then fold into whites.
• Load batter into pastry bag (use open star or any desired shape IF NOT using nut powder otherwise use no tip), and pipe quarter size meringues onto grease free parchment paper. Bake for 5 to 7 minutes until browned. Remove and cool before use.
• Pipe buttercream from cake assembly into some of the meringues for a surprise.
• Apply meringues to the cake after applying a heavy crumb coat. Cover completely. Put fresh berries or dollops of cooled, piped chocolate ganache between any gaps of the meringues.

FRENCH MERINGUE STRIPS

Steps:

• In a large bowl, mix together the flour, sugar and salt.
• Cut in the butter (at room temperature) until particles are the size of small peas. Mix in the egg yolks slightly mixed with enough water to measure 1/3 cup.
• Sprinkle this over the flour mixture, tossing lightly with a fork until the dough is moist enough to hold together.
• Form into a ball and chill while making the meringues.
• Meringue: Beat the egg whites with the cream of tartar for one minute.
• Gradually add the powdered sugar, beating constantly.
• Mix in the vanilla.
• Cover with plastic wrap while rolling out the dough.
• Roll out the chilled dough on a floured board, pastry cloth or waxed paper.
• Shape to approximately a 20 x 15 inch rectangle.
• Spread on the merigue.
• Combine the sugar, cinnamon and almonds.
• Sprinkle over the meringue.
• Press in lightly with a spatula.
• Cut dough with spatula or sharp knife into 3 x 1 inch strips.
• Place on ungreased bake sheet.
• Bake in a 350 degree oven 8-10 minutes, or until they start to delicately brown.