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 since I was a baby). One time, it came out very loose. Another time, it 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 at room temperature before piping it or it will not stay firmed.

 

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

 

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.

 

Bon Appétit!

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