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HOW TO MAKE SWISS MERINGUE RECIPE BY TALLYRAND

Swiss Meringue

Swiss meringue has a firmer texture than French meringue so it is perfect for making decorations or bases for desserts. It is made over a bain-marie by whisking the whites and sugar together until it reaches a temperature of 38ºC (100ºF) then removing it from the bain-marie and continuing to whisk until it is completely cold. This is the third week of four on desserts based on whisked egg whites or meringue. For previous recipes:

Swiss meringue is firmer than the French and is excellent for using as gateau and cheesecake bases, it does not however have that delicate, melt in the mouth of French meringue.

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Try piping it into large rounds, baking them off and then layering them with whipped cream and fresh fruits for a meringue style gateau. Or better still use it to make my recipe for New Millennium Baked Alaska

SWISS MERINGUE RECIPE

Ingredients for Swiss Meringue

castor sugar
300
gm
egg whites
150
gm

How to make Swiss Meringue

  • Combine the whites and sugar in a mixing bowl

  • Stand over a bain marie and whisk until mixture reaches 38 °C (100ºF) this will feel just barely warm to the touch

  • Remove from heat and continue whisking until completely cold

  • Place into a piping bag and pipe into desired shapes on a silicon mat, silicon paper or a very lightly oiled baking tray

  • Bake at 100°C for 100 minutes

BAKED ALASKA (makes four portions)

Once a staple on many a menu worldwide. I have given this traditional dessert a new millennium twist!

Ingredients for Baked Alaska

sugar
100
gm
water
50
ml
Grand Marnier
25
25ml
Genoese sponge
4
pc
Chocolate peanut butter ice cream
4
pc
Swiss meringue (half the above recipe)
225
gm

How to make Baked Alaska

  • Pre-heat your oven to as hot as it will go

  • Combine the sugar and water, bring to a boil and gently simmer until a light syrup is obtained, remove from the heat and stir in the Grand Marnier

  • With a round pastry cutter cut the sponge into four rounds, (or cut into squares with a knife) cut each round into three thinner rounds

  • Sprinkle them with the Grand Marnier syrup (do not allow them to get too soggy) and allow them to soak it up for a few minutes

  • On an oven proof tray arrange 4 pieces of the sponge

  • Place some of the ice cream onto each sponge base: dipping the spoon in warm water each time will prevent the ice cream sticking to it)

  • Place another layer of sponge and ice cream on top

  • Finish with the final layer of sponge

  • Cover each Alaska with the meringue by either:

    piping it on with a piping bag and a star tube (no ice cream or sponge should show)
    or spoon it on and cover with a palette knife (again dip it in warm water as you go)

  • Glaze in the hot oven until coloured golden brown or glaze under the salamander/grill; this should take no more than 3 - 5 minutes . . . personally I like to use my kitchen blow torch to do this: these are available quite cheaply from most hardware stores and are just filled with lighter gas

  • Serve immediately with some fruit sauce, chocolate sauce or what is your favourite . . . any extra Grand Marnier syrup can be served separately

Chef's Tip:

For the first time you make these I suggest making them (up to and including stage # 8) ahead of time and freezing them down over night. Then when you are ready to serve, remove them, cover them with the meringue and glaze them.

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

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