Best 5 Swiss Meringue Shells Recipes
Indulge in the heavenly delights of Swiss Meringue Shells, an ethereal confection that combines crisp, delicate shells with a velvety smooth center. These culinary wonders, hailing from the heart of Switzerland, boast a symphony of textures, flavors, and colors that will tantalize your taste buds and leave you craving more.
Dive into the secrets of crafting these exquisite shells with our collection of expertly curated recipes. From the classic Vanilla Bean Swiss Meringue Shells, exuding a timeless elegance with their rich vanilla aroma, to the vibrant and playful Raspberry Swirl Swiss Meringue Shells, bursting with bursts of tangy sweetness, our recipes cater to every palate and occasion.
Explore the versatility of Swiss Meringue Shells as we guide you through different variations that showcase their culinary prowess. Discover the delightful crunch of Chocolate Swiss Meringue Shells, where the deep, decadent flavor of chocolate takes center stage, or embark on a tropical adventure with Mango Swiss Meringue Shells, where the vibrant fruitiness of mango shines through.
Whether you seek a classic indulgence or crave a unique flavor experience, our Swiss Meringue Shell recipes promise an unforgettable journey of culinary exploration.
HOW TO MAKE SWISS MERINGUE
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Fluffy, light, billowy-yes, that sounds like a description of clouds. It's also how we'd describe this versatile Swiss meringue! Use it to top cakes, cupcakes, and meringue pies, or bake it on its own to make crunchy meringues.
Provided by Cindy Rahe
Categories Dessert Baking How To
Time 30m
Number Of Ingredients 4
Steps:
- Using your Swiss meringue: Swiss meringue is best when used immediately and served the same day. Do not refrigerated it in bulk or it will lose its lightness and become weepy. However, you can frost your cake or cupcakes and refrigerate overnight if needed; the meringue will be less airy the next day, but still fine.
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
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 CHANTILLY
Steps:
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
- Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
- Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
- Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.
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.
Tips:
- Use superfine or powdered sugar for the best texture. Granulated sugar will result in a grainy meringue. - 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. - Whip the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam. This will help to prevent over-beating, which can make the meringue too stiff. - Add the sugar slowly, one tablespoon at a time, while continuing to whip the egg whites. This will help to prevent the meringue from becoming grainy. - Continue whipping the meringue until it is stiff and glossy and holds stiff peaks. This can take several minutes, so be patient. - If you are using a stand mixer, be sure to scrape down the sides of the bowl occasionally to ensure that all of the egg whites are whipped evenly. - Use a piping bag fitted with a round tip to pipe the meringue into even circles on a parchment paper-lined baking sheet. - Bake the meringues in a preheated oven at 200°F (93°C) for 1-2 hours, or until they are dry and crisp. - Let the meringues cool completely before filling them.Conclusion:
Swiss meringue shells are a delicious and versatile dessert that can be used for a variety of purposes. They can be filled with whipped cream, fruit, or ice cream, or they can be used as a base for other desserts, such as pies and tarts. With a little practice, you can easily make perfect Swiss meringue shells at home.
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