Swiss Meringues For Valentine’s

Before I decided to go to Culinary School, I had the idea/bad-experience/perception that meringues were hard to make. I tried to make it when I was young so many times because I love cakes that are decorated with it {I have had one for every birthday}. One time It came out very loose, another came out very stiff. That was until I was finally taught how to make it correctly {Thanks Chef Phil}.

 

I’m going to break it down for you so you can make this delicious little treat for yourself or your loved ones for Valentine’s Day or any other day.

 

 

There are three types of meringues:

 

French Meringue: It is made from raw egg whites beaten with sugar. Since the eggs are uncooked, it should only be used in items that are going to be baked.

Italian Meringue: Made by whisking the egg whites until soft peak stage, then carefully pour a sugar syrup at soft-ball stage {Soft-ball stage: Water and sugar boiled until 234° to 240°F}.

Swiss Meringue: This is the type of meringue that is ideal for decoration. It is less airy than the other types of meringues. It is made by heating a mixture of egg whites and sugar over a bain-marie until you reach a temperature of 130°F.

 

 

 

 

I made swiss meringue to make my sweet treats. Make sure the batter is cool before piping it or it will not stay firm.

 

 

 

 

You can use one of these handy tools to pipe the meringues…

 

 

 

 

Then pipe it on a sheet of parchment paper placed in a baking tray.

 

 

 

 

You can make them any size you want.

 

 

 

 

I used my torch to give it a smoky flavor.

 

 

 

 

I think I ate one every time I took a photo of them.

 

 

 

 

You can place a slightly melted miniature chocolate in between 2 meringues.

 

 

 

 

Or just pop one of these in your mouth like I did for the past hour or so.

 

 

Bon Appetit!

 

 

Ingredients

 

4 Egg Whites
1 cup Sugar

 

Procedure

 

Pre-heat oven at 175°F. Fill a saucepan ¼ full of water. Bring it to a simmer.

In a stainless steel bowl, whisk the egg whites and the sugar just until combined together. Place the bowl on top of the sauce pan {Bain-Marie}. Slowly whisk the mixture until the sugar has dissolve and the it has reach a temperature of 130°F.

Remove bowl from heat. Whisk until the mixture has cooled and it has increased in volume.

Using a pastry bag, pipe the meringues on top of a parchment paper sheet placed in a baking tray. Turn oven off. Place the tray in the oven. The meringues will be done once they are stiff and are easy to remove from sheet {Approx. 1.5 hours}.

Notes: Don’t let the bowl touch the simmering water. The meringue has to be cooled before piping it.

Enjoy!