Swiss Meringue For Lemon Meringue Cake Food

FOOLPROOF SWISS MERINGUE

Steps:

• Bring 2 cups of water to a simmer in a medium pot.
• Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
• Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
• Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
• Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

LEMON CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 8-by-3-inch round cake pans with butter.
• In a bowl, whisk the egg whites, 1/4 cup of the buttermilk, lemon zest, lemon juice and vanilla until combined. Set aside.
• Combine the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute. Add the butter and the remaining 1 cup buttermilk. Mix on low speed until the dry ingredients are moistened, then beat on medium speed for 2 minutes. Add one-third of the egg white mixture, beat on low speed until blended and then on medium speed for 20 seconds. Scrape down the bowl and repeat two more times with the remaining egg white mixture.
• Divide the batter between the prepared cake pans. Bake for 30 to 40 minutes, until an inserted toothpick comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Invert the cakes onto the rack and let cool completely.
• For the buttercream: Combine the egg whites and powdered sugar in a clean mixer bowl. Using the paddle attachment, mix on medium speed for 10 minutes. Reduce the speed to low and start adding the butter, 1 tablespoon at a time. Once all of the butter is incorporated, beat on medium speed for 10 minutes, until the buttercream comes together.
• Puree the raspberries with the granulated sugar until liquid. Press through a fine-mesh sieve. Mix the raspberry juice into the buttercream on low speed until incorporated, then beat for another 2 minutes until smooth.
• To assemble the cake: Add buttercream to each cake layer, then stack the layers. Ice the top and sides of the stacked cake with the remaining buttercream.

SWISS MERINGUE BUTTERCREAM FOR MEYER LEMON ANNIVERSARY CAKE

Steps:

• Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until cool and stiff (but not dry) peaks form, about 6 minutes.
• Fit mixer with the paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Mix until frosting comes together but is still smooth and glossy, 3 to 5 minutes. Tint with food coloring; stir until smooth.

SWISS MERINGUE FOR LEMON MERINGUE CAKE

Steps:

• Place egg whites, sugar, and vanilla in a heatproof bowl of an electric mixer. Combine, using a wire whisk; continue whisking with the bowl set over a pot containing about 2 inches of simmering water.
• Whisk constantly until mixture feels hot to the touch. Transfer to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted.

LEMON CAKE WITH LEMON MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour.
• In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well.
• In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined.
• Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
• Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
• To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries.
• Click here to view Food Network Kitchen's healthier version of this recipe.

LEMON MERINGUE CAKE

Steps:

• Cake-----------.
• Preheat the oven to 350F degrees.
• Butter 2 9" round cake pans and line the bottoms with parchment.
• Butter the paper and dust the pans lightly with flour, tapping out any excess In a medium bowl, sift together the cake flour, baking powder and salt.
• In the bowl of a stand mixer, beat the sugar with the butter at high speed until fluffy, about 5 minutes.
• Add the eggs and egg yolks, 1 at a time, beating well after each addition.
• Beat in the vanilla.
• Beat in the flour mixture at low speed in 3 batches, alternating with the milk, beat until just smooth.
• Scrape the batter into the prepared pans and smooth the surfaces.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool on racks for 10 minutes, then unmold onto the racks and let cool completely.
• Curd------------.
• Fill a large bowl with ice water.
• In a heavy medium sauce pan, whisk the egg yolks with the sugar, lemon juice and salt.
• Add the butter and cook over moderate heat, stirring constantly until the curd is thick nd just beginning to simmer, about 5 minutes.
• Set the saucepan in the water bath and chill the curd, whisking occasionally.
• Meringue------.
• In a saucepan, bring 1" of water to a boil.
• In the clean bowl of a stand mixer, whisk the sugar, egg whites and lemon juice.
• Set the bowl over the saucepan and cook, whisking constantly until the sugar dissolves, about 6 minutes.
• Return the bowl to the mixer and beat the meringue at medium speed for about 10 minutes, or until cooled to room temperature.
• Continue beating at high speed until the meringue is thick, shiny and billowy, about 15 minutes longer.
• Assemble the cake-----------.
• Using a serrated knife, trim the cake tops to make them level.
• Halve each cake horizontally.
• Set 1 layer on a cake plate, cut side up, spread with 1/3 of the curd.
• Set another layer on top and spread with another 1/3 of the curd.
• Set another layer on top and spread the remaining curd, cover with the final layer of cake, cut side down.
• With a large offset spatula, frost the sides of the cake with a thin layer of meringue.
• Top the cake with the remaining meringue and swirl decoratively, then serve.
• Make ahead: The layers can be wrapped in plastic and refrigerated for 2 days or frozen up to 1 month.
• The curd can be refrigerated for 3 days.
• The assembled cake can be refrigerated for up to 2 days.