Best 6 Swiss Meringues Meringues Schalen Recipes
**Indulge in a Culinary Journey of Exquisite Swiss Meringues and Meringue Shells**
Embark on a delightful culinary adventure with Swiss meringues and meringue shells, two iconic treats that offer a symphony of flavors and textures. These airy, ethereal confections, often gracing the dessert tables of celebrations and special occasions, are a testament to the magic that can be created from humble ingredients. From classic Swiss meringue, with its velvety smooth texture and glossy sheen, to delicate meringue shells, filled with a symphony of sweet and creamy fillings, these recipes promise an unforgettable taste experience. Whether you're a seasoned baker or a novice in the kitchen, let us guide you through the art of crafting these culinary masterpieces.
**Recipes Included:**
1. **Classic Swiss Meringue:** Discover the foundation of meringue-based desserts with this timeless recipe. Learn the secrets of achieving stiff, glossy peaks, ensuring perfect consistency for your culinary creations.
2. **French Meringue:** Experience the simplicity and elegance of French meringue, a culinary delight made with just three ingredients. Its soft, fluffy texture will add a touch of lightness to your desserts.
3. **Italian Meringue:** Ascend to new heights of meringue mastery with Italian meringue. This hot sugar syrup technique produces a stable and heat-resistant meringue, perfect for torching and creating beautiful, golden-brown peaks.
4. **Meringue Kisses:** Embark on a journey of culinary love with meringue kisses. These delicate and airy treats, adorned with a sprinkling of powdered sugar, will melt in your mouth, leaving a trail of sweet memories.
5. **Meringue Nests:** Create edible nests of pure delight with meringue nests. Fill them with a variety of sweet treats, from fresh berries to creamy mousses, and watch as they transform into a delightful centerpiece for your dessert table.
6. **Meringue Roulade:** Embrace the art of Swiss roll with a meringue twist. This elegant dessert combines a tender meringue sponge cake with a luscious filling, creating a harmonious balance of textures and flavors.
7. **Pavlova:** Ascend to dessert royalty with pavlova, a stunning meringue masterpiece. This iconic creation features a crisp meringue base topped with a cloud of whipped cream and an array of fresh fruits, resulting in a feast for the eyes and the palate.
SWISS MERINGUE SHELLS
Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crisp outside and chewy inside, these meringues from the American Egg Board makes an elegant ending to a company dinner.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
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 MERINGUES (MERINGUES SCHALEN)
Adapted from Betty Crocker's International Cookbook. I had something similar at a wonderful local Swiss restaurant.
Provided by HeatherFeather
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cover a cookie sheet with parchment paper.
- Beat egg whites and cream of tartar until foamy.
- Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy.
- Don't under beat!
- Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
- Try to get then into circular or oval shapes, using an icing spatula if needed.
- Bake at 225 F (preheated) for 1 hour, then turn off the oven and leave them inside for 1 hour without opening the oven door.
- Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
- Let cool to room temperature.
- Beat cream and powdered sugar together until stiff.
- Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
- Decorate with remaining berry slices.
- Fill meringues only when ready to serve.
SWISS MERINGUE
For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line large baking sheet with parchment paper
- In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
- Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
- Adhear the parchment paper to the cookie sheet with dots of meringue.
- Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.
Nutrition Facts : Calories 3.6, Sodium 11, Carbohydrate 0.1, Sugar 0.1, Protein 0.7
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.
Tips:
- Use the freshest egg whites possible. Older egg whites will not whip up as well and may result in a meringue that is not as stable.
- Make sure the bowl and beaters are completely clean and free of any grease. Any residue can prevent the meringue from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the meringue begins to thicken. This will help to prevent the meringue from becoming grainy.
- Add the sugar slowly, one tablespoon at a time. This will help to prevent the meringue from becoming too stiff or grainy.
- Continue to whip the meringue until it is stiff and glossy. The meringue should hold stiff peaks when the beaters are lifted out of the bowl.
- Use the meringue immediately or store it in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Swiss meringue is a versatile ingredient that can be used in a variety of desserts, from pies and tarts to mousses and macarons. With a little practice, you can master the art of making Swiss meringue and create delicious and impressive desserts that will wow your friends and family.
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