Best 2 Almond Swiss Meringue Recipes

Indulge in the delectable Almond Swiss Meringue, a symphony of flavors and textures that will tantalize your taste buds. This classic confection combines the delicate crunch of meringue with the smooth richness of almond buttercream, creating a harmonious balance of sweetness and elegance. As you embark on this culinary journey, you'll discover a collection of meticulously crafted recipes that cater to every baker's skill level.

From the traditional Swiss meringue method to the simplified Italian meringue technique, these recipes provide step-by-step guidance to ensure meringue perfection. Dive into the secrets of achieving stiff peaks and glossy smoothness, transforming egg whites into ethereal clouds of delight. Customize your meringue with a variety of flavorings, from vanilla and almond extract to citrus zest and cocoa powder, creating a symphony of flavors that will leave you spellbound.

Complement the meringue with a luscious almond buttercream, a velvety canvas that elevates the overall experience. Discover the art of balancing sweetness and richness, incorporating almond extract and chopped almonds for an explosion of nutty flavor. Explore variations that incorporate chocolate ganache, fruit compotes, and fresh berries, transforming your Almond Swiss Meringue into a masterpiece of culinary artistry.

Whether you're a seasoned baker or just starting your culinary adventure, this collection of Almond Swiss Meringue recipes will guide you towards creating a dessert that is both visually stunning and utterly delicious. Prepare to impress your loved ones with this timeless classic, a testament to the enduring power of culinary artistry.

Here are our top 2 tried and tested recipes!

ORANGE ALMOND CAKE WITH SWISS MERINGUE BUTTERCREAM

Orange Almond Cake with Swiss Meringue Buttercream image

Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 8-inch two-layer cake

Number Of Ingredients 10

Ingredients

1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans
1 1/2 cups sifted cake flour (not self-rising), plus more for pans
1 cup plus 3 tablespoons sugar
6 large eggs, separated
Grated zest of 2 oranges
2/3 cup strained, freshly squeezed orange juice
1/2 teaspoon pure almond extract
1 1/2 cups finely ground blanched almonds
Pinch of salt
Martha's Swiss Meringue Buttercream

Steps:

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.
In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.
Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.
Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.
Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
Using an offset spatula, cover cake again with remaining frosting.

SWISS MERINGUE BUTTERCREAM FOR FRENCH ALMOND MACARONS

Swiss Meringue Buttercream for French Almond Macarons image

Use this recipe to make our French Almond Macarons.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 4

Ingredients

4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
2 1/2 teaspoons pure vanilla extract

Steps:

Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Tips:

Make sure your egg whites are at room temperature before you start. This will help them whip up more easily and give you a more stable meringue.
Use a clean, grease-free bowl and beaters. Any residue can prevent the egg whites from whipping up properly.
Whip the egg whites gradually, starting on low speed and increasing to high as the whites start to thicken. This will help prevent them from becoming overbeaten.
Add the sugar in small increments, beating well after each addition. This will help prevent the meringue from becoming grainy.
Once the meringue is stiff and glossy, it is ready to use. Be careful not to overbeat it, as this can cause it to deflate.
If you are using the meringue in a recipe that calls for it to be baked, make sure to preheat your oven before you start. This will help prevent the meringue from collapsing.
When baking meringue, start by placing the meringue in a cold oven and then gradually increase the temperature. This will help prevent the meringue from cracking.

Conclusion:

Almond Swiss meringue is a delicious and versatile ingredient that can be used in a variety of recipes. It is perfect for making macarons, meringues, and other desserts. With a little practice, you can easily master the art of making almond Swiss meringue. So next time you are looking for a way to add a touch of sweetness and elegance to your desserts, give almond Swiss meringue a try. You won't be disappointed!