Swiss Meringue (The Art Of Fine Baking, Paula)

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Servings: 6 Difficulty: Intermediate
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Air-light, crisp meringues with a melt-in-your-mouth center
Swiss Meringue (The Art of Fine Baking~ Paula recipe image
Swiss Meringue (The Art of Fine Baking~ Paula recipe image
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Swiss Meringue (The Art Of Fine Baking, Paula)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 326.4

Description

These Swiss meringues are the epitome of delicate baking, featuring egg whites gently warmed and whipped into stiff, glossy peaks before folding in sugar. The result is a cookie that is crisp on the outside yet tender and slightly chewy within, offering a subtle vanilla sweetness without being overly sugary. Perfect for topping pies, serving alongside coffee, or enjoying as a light afternoon treat, they require patience but reward you with ethereal texture. Whether piped into intricate swirls or spread into simple rounds, these meringues add an elegant touch to any dessert table. Store them properly to maintain their airy structure, and savor the light, cloud-like bite that makes this classic recipe a timeless favorite.

Ingredients

Directions

  1. Preheat oven to 200 degrees Fahrenheit (93&# 194;°C). Grease and lightly flour two baking sheets, or line them with parchment paper.
  2. In a large, clean mixing bowl, combine egg whites, cream of tartar, salt, and vanilla.
  3. Beat the mixture at medium speed until the egg whites hold soft peaks.
  4. Gradually add 3/4 cup of sugar, one tablespoon at a time, beating continuously after each addition.
  5. Continue beating until the meringue is very stiff, glossy, and dull, and no longer feels grainy when rubbed between your thumb and finger.
  6. Gently fold in the remaining 1/2 cup of sugar.
  7. Transfer the mixture to a pastry bag fitted with a No. 3 or 5 tip, or simply scoop onto the prepared baking sheets.
  8. Pipe or spread the meringue into desired shapes, such as small rounds or swirls, leaving space between each.
  9. Place the baking sheets in the preheated oven and bake for 15 minutes.
  10. Turn off the oven heat but leave the meringues inside with the door closed.
  11. Allow the meringues to dry in the turned-off oven for at least 4 to 5 hours, or ideally overnight, until they are completely dry to the touch.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 326.4kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1323.3mg56%
Total Carbohydrate 76.2g26%
Dietary Fiber 0.4g2%
Sugars 75.6g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: meringue, cookies, dessert, egg whites, sugar, vanilla, cream of tartar, light, crisp, pipings, pastry, baking, vegetarian, classic, air-dried, delicate, swiss method
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