Meringue – Joe Pastry

Making Swiss Meringue

Swiss meringue is a thick, marshmallow-like confection that can be baked in shapes, used as a base for buttercream, it even makes a handy dessert topping. It holds well, pipes beautifully and since it’s pre-heated before it’s even whipped, carries little (if any) risk of food borne illness. Did I mention it’s really, really easy to make too?

One of the basic rules of meringues is that the earlier you add the sugar, the denser and more stable the meringue will be. With Swiss meringue the sugar is combined with the egg whites in the very first step, so you can draw your own conclusions. A basic recipe is:

READ ON

Italian Meringue Recipe

Italian meringue is sturdy stuff. It holds up well when exposed to moisture as well as heat, which makes it great for baked Alaska. To make Italian meringue you’ll need:

For the egg whites

5 ounces (5) egg whites at room temperature
pinch salt
1/4 teaspoon cream of tartar
1.75 ounces (1/4 cup) sugar

READ ON

Making French Meringue

Most of us know how to whip sugar and egg whites together, but since this multi-purpose meringue requires an extra folding step, I thought it would be worth a few photos. First, you’ll need to sift the powdered sugar and flour together: Easy. Now set that bowl aside. Place your egg whites in the bowl […]

READ ON

French Meringue Recipe

Having tried quite a few French meringues, I can say I prefer Roland Mesnier’s version hands down. Not only is it good and sturdy, it actually has flavor beyond mere sugary sweetness. When I made meringue mushrooms out of it, the missus wouldn’t believe that I hadn’t added any additional flavorings. It’s that complex and […]

READ ON