SWISS MERINGUE
Swiss meringue is the most stable of all meringues. It is more dense and glossier, almost marshmallow like. Swiss meringue pipes like a dream and holds its shape well for a much longer time than French meringue. For this reason, it is great to use as a pie topping especially if you aren't serving it immediately.
Provided by Bettie
Categories Advanced Techniques
Time 15m
Number Of Ingredients 2
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.
HOW TO MAKE SWISS MERINGUE
Fluffy, light, billowy-yes, that sounds like a description of clouds. It's also how we'd describe this versatile Swiss meringue! Use it to top cakes, cupcakes, and meringue pies, or bake it on its own to make crunchy meringues.
Provided by Cindy Rahe
Categories Dessert Baking How To
Time 30m
Number Of Ingredients 4
Steps:
- Using your Swiss meringue: Swiss meringue is best when used immediately and served the same day. Do not refrigerated it in bulk or it will lose its lightness and become weepy. However, you can frost your cake or cupcakes and refrigerate overnight if needed; the meringue will be less airy the next day, but still fine.
SWISS MERINGUE FOR TRADITIONAL BAKED ALASKA
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary. Use it in our Traditional Baked Alaska recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 cups
Number Of Ingredients 4
Steps:
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
FOOLPROOF SWISS MERINGUE
This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.
Provided by Zaya
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g
SWISS MERINGUE
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
SUGAR PLUM FAIRY
Decorated with spun sugar, this fruit-filled meringue dessert is as airy and elegant as its namesake. Check for doneness when baking meringue. Times vary dramatically with humidity.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Line two baking sheets with parchment; trace six circles measuring 3 inches in diameter on each. Turn paper over so ink is face down.
- Place meringue in an 18-inch pastry bag fitted with a jumbo star tip (Ateco #824). Pipe meringue into disks filling the circles, starting at center and working outward in a spiral. Pipe two more layers around edge, forming a bowl.
- Bake 1 hour, until meringue is set and no longer tacky. Reduce heat to 175 degrees. Bake until meringue is completely dry and crisp but not at all brown, 1 hour or more. Remove from oven; store in an airtight container until ready to use, up to 2 days.
- Place jam in pan over low heat. Cook until liquid, about 5 minutes. Pass through fine strainer; discard solids. Place jam in an airtight container until ready to use.
- Using a small brush, lightly coat berries with egg white. Sprinkle with superfine sugar until well coated, shaking off excess.
- In bowl of electric mixer, whip cream to soft peaks. Add jam; fold in, using rubber spatula. Place meringue bowls in jumbo paper cupcake liners set on plates. Spoon plum mixture into meringues; top with berries and spun sugar. Serve immediately.
SWISS MERINGUE FOR SUGAR PLUM FAIRY
Swiss meringue provides the base for our ethereal Sugar Plum Fairy dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 6 cups
Number Of Ingredients 4
Steps:
- Fill a medium saucepan one-quarter full with water, and bring to a boil. Reduce to a simmer.
- Combine egg whites, sugar, and cream of tartar in a heat-proof bowl or bowl of electric mixer; place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers. Transfer bowl to an electric mixer fitted with whisk attachment; whisk on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Add vanilla; mix until combined. Use immediately.
BROWN SUGAR MERINGUES WITH RED WINE PLUMS
The plums and meringue can be prepared ahead, making this perfect for dinner parties
Provided by Mary Cadogan
Categories Dessert
Time 1h55m
Yield Makes 6 slices
Number Of Ingredients 11
Steps:
- Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with baking paper. Blend together the cornflour, vinegar and vanilla to make a paste. Whisk the egg whites until they are stiff and glossy, then whisk in the sugar in three goes, adding a little paste and whisking back to firm peaks each time. Keep whisking until the meringue is thick and heavy.
- Spoon six meringue heaps onto the baking sheet, spaced apart, then shape into nests by making dips in the centres with the back of a spoon. Bake for 1 hr, then turn off the oven and leave to cool in the oven for a further hr.
- Put the wine, sugar and cinnamon stick in a medium pan and bring to the boil, stirring to dissolve the sugar. Add the plums, then poach gently for 4-5 mins until just tender. Remove the plums with a slotted spoon, peel off the skins, then set aside.
- Increase the heat under the sauce and boil hard until reduced to a thick syrup, about 5 mins. Pour into a jug; leave to cool.
- To serve, set the meringue nests on serving plates and spoon the crème fraîche into the centres. Place three plum halves on each and drizzle over the sauce. Serve without delay.
Nutrition Facts : Calories 467 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium
PLUM MERINGUES
Meringues are a timeless dessert that everyone should know how to make. Chef Michel Roux shows how with this easy-to-make recipe from "Desserts."
Provided by Martha Stewart
Yield Makes 4 large merinuges
Number Of Ingredients 6
Steps:
- Using a small knife, remove the pits from plums without cutting plums entirely in half. Place plums in a medium heatproof bowl. Bring stock syrup and bay leaves to a boil in a small saucepan over medium heat. Immediately pour syrup over plums and let cool completely.
- Preheat oven to 250 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. With the mixer on low, slowly add superfine sugar; increase speed and continue whisking until firm peaks form. Add confectioners' sugar and beat until meringue is smooth and shiny and stiff peaks form, 6 to 8 minutes.
- Drain plums and pat dry with paper towels, removing as much syrup as possible. Gently fold plums into meringue mixture.
- Using two large spoons, scoop one-quarter of the meringue mixture and pass it between both spoons to form a rounded oval shape; transfer to prepared baking sheet. Repeat process with remaining meringue. Transfer to oven and bake for 2 hours.
- Cool meringues slightly on baking sheet; carefully transfer to a wire rack and let cool completely in a dry place before serving.
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