Swiss Meringues Meringues Schalen Recipes

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.

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.

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.

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.

Steps:

• Place whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and whisk on high speed until mixture is cool and stiff peaks form, about 6 minutes. Beat in vanilla. Use immediately.