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.
MERINGUES
Provided by Food Network Kitchen
Time 3h25m
Yield about 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
- For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
- Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.
Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams
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 RECIPE
You can make delicious pastry shells, pie topping etc with this swiss meringue recipe.
Provided by Meymi
Categories Dessert
Time 5m
Number Of Ingredients 2
Steps:
- Prepare bain-marie: Place a saucepan that is large enough to hold stand mixer's mixing bowl (or large enough to hold another bowl if using a handheld mixer), over medium heat, filled with 1 inch (2,5 cm) water and bring the water to a simmer.
- Place the egg whites into the stand mixer's bowl( or into another bowl if using a handheld mixer). Add the sugar and mix with a whisk for almost 30 seconds before placing it over bain-marie.
- When the water simmers, reduce the heat to medium-low and put the mixing bowl over the saucepan. (The bottom of the bowl shouldn't touch the simmering water.) Whisk until the mixture reaches 160°F(71°C). If you are using temperature, make sure that the temperature doesn't touch the bottom of the bowl but the mixture as the bottom of the bowl can be hotter than the mixture. If you are not using a temperature, rub the mixture between your fingers. The sugar will be dissolved and the mixture will be hot. This step takes almost 3 minutes with 3 egg whites.
- Attach the mixing bowl and whisk attachment to the mixer if you are using a stand mixer.
- Start beating the mixture with low speed and gradually increase to medium-high. Almost in 5 minutes, the soft peaks will form. Beat almost for extra 7 minutes until the mixture is glossy and reaches to stiff peaks. The mixing bowl will be totally cool after beating. You can use this Swiss Meringue to top your tarts and use a torch to brown the meringue or bake at 350°F(177C°) until browned. You can also make meringue kisses or pastry shells-dry at low temperature.
SWISS MERINGUE
Fluffy and ethereal, Swiss Meringue is a versatile confection made up of cooked egg whites and sugar that's whipped up. It's a bit like a spreadable marshmallow and perfect for pies, cakes or baked into little cookies.
Provided by Kelli Avila
Categories Cooking Tutorials
Time 18m
Number Of Ingredients 5
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.
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.
SWISS MERINGUES (MERINGUES SCHALEN)
Adapted from Betty Crocker's International Cookbook. I had something similar at a wonderful local Swiss restaurant.
Provided by HeatherFeather
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cover a cookie sheet with parchment paper.
- Beat egg whites and cream of tartar until foamy.
- Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy.
- Don't under beat!
- Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
- Try to get then into circular or oval shapes, using an icing spatula if needed.
- Bake at 225 F (preheated) for 1 hour, then turn off the oven and leave them inside for 1 hour without opening the oven door.
- Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
- Let cool to room temperature.
- Beat cream and powdered sugar together until stiff.
- Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
- Decorate with remaining berry slices.
- Fill meringues only when ready to serve.
SWISS MERINGUE
For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line large baking sheet with parchment paper
- In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
- Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
- Adhear the parchment paper to the cookie sheet with dots of meringue.
- Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.
Nutrition Facts : Calories 3.6, Sodium 11, Carbohydrate 0.1, Sugar 0.1, Protein 0.7
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CLASSIC SWISS MERINGUE RECIPE - MARTHA STEWART
From marthastewart.com
Servings 4Category Food & Cooking, Dessert & Treats Recipes
- Fill a medium saucepan one quarter full with water. Set over medium heat, and bring water to a simmer.
- Combine the egg whites, sugar, and cream of tartar in the bowl of an electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes. Rub the mixture between your fingers to test.
- Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes. Add vanilla; mix until combined. Use immediately.
SUPER SWISS MERINGUE - 101 COOKBOOKS
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4.8/5 (5)Total Time 20 minsCategory Dessert, SweetsCalories 70 per serving
- Preheat oven to 225F. Combine all the ingredients in the stainless steel bowl of an electric mixer. Set the bowl over a saucepan of simmering water over medium-high heat (you’re basically making a double boiler here). Whisk the mixture continuously until the sugar is completely dissolved, and the mixture reaches 175-180F on a thermometer - very warm-hot to the touch.
- Re-attach the bowl to the mixer and whisk on high-speed until very stiff peaks form, and the mixture has cooled - 7 - 10 minutes.
- If you’re going to color the meringue divide into multiple bowls and fold in drops of natural coloring. Now, either drop by billowy spoonfuls, or transfer to a pastry bag with desired tip, and pipe onto parchment lined baking sheets.
- Bake for 25 minutes, and then prop the oven door an inch or two open with a wooden spoon, and continue to bake until the meringues form a dry shell and can be lifted easily from the baking sheets - another 20-30 minutes. Take a bit to see if the centers are to your liking. For dryer, less chewy meringues allow them to bake longer. Smaller meringues will bake more quickly than larger ones. It’s really a personal preference here.
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