Comments on: Swiss Meringue with Raspberries and Almonds

By: Meringue cookies, or as much sugar as I could fit in two square inches « Heat, Knives, and Chemicals

Wed, 20 Jan 2010 21:23:59 +0000

[...] Apple Pie, Patis, & Pate says that the ratio of sugar to egg whites for Swiss meringue is 2:1 by weight. (By volume, several websites say 4 Tbsp per egg white.) A little acid, in the form of cream of tartar or white vinegar, is good for French meringue; I don’t know if Swiss meringue makes that obsolete, but I have some so I’ll give it a shot. I also think cornstarch is a good idea because it absorbs moisture so the meringues don’t come out too sticky. So my recipe ended up like this: [...]

By: Mandy

Mandy — Thu, 11 Dec 2008 15:28:44 +0000

the meringues look so festive, they would be perfect for the holiday cookies tray.

By: Ellie @ Kitchen Wench

Ellie @ Kitchen Wench — Mon, 04 Aug 2008 12:29:19 +0000

Lovely meringues! I’ve seen plenty of meringues with berries on top, but never baked in! Clever

By: zorra

zorra — Thu, 31 Jul 2008 13:54:37 +0000

Awesome meringues. Funny in Switzerland the French version is more common. Did you know that the name Meringues comes from a Swiss village called Meiringen. You find the story here: http://switzerland.isyours.com/e/guide/berner_oberland/meringue.html

last blog post: bbd #12 – Sorelle Simili’s semi-sweet rolls

By: Jude

Jude — Thu, 31 Jul 2008 03:49:41 +0000

dee – Swiss definitely sounds a bit easier for me. Wouldn’t want hot syrup on my forearm.

jescel – Thanks! The French meringue is friendly, too. Just need to use pasteurized egg whites.

susan – It’s always been intimidating for me. i’m glad I finally tried making it.

zita – I have my eye on a few French macaron recipes

ts – I’m just glad it worked. Would’ve been ticked off if it didn’t end up working.

ces – Pretty light and airy. The almonds went great with it.

madam – Didn’t even think about the humidity. Maybe that’s why it took a while to get stiff peaks.

manggy – I’d rather hand knead doughs, too. Was thinking of getting a hand mixer but it’s a pride thing. And I’m also broke.

deb – Glad you found the differences interesting.

daphne – It probably could’ve been stiffer but I was done at that point.

dragon – It wasn’t easy. My arm was shaking

maggie – Hope you like it!

britt – I was going to mention the use of pasteurized eggs but I didn’t bother because they were going to be baked. Will definitely use pasteurized if I use the French method.

jeff – Can’t have just one for sure.

rainbow – Glad it’s kind of helpful

becky – I feel like making another batch.

kevin – Next time I’ll put in 3-4 raspberries.

By: Kevin

Kevin — Thu, 31 Jul 2008 00:48:38 +0000

Those meringues look good! I like the raspberries on them. Thanks for the meringue info. last blog post: Filbert Gateau with Praline and Buttercream

By: Becky

Becky — Thu, 31 Jul 2008 00:17:57 +0000

i <3 meringues. add the raspberries and almonds and i’m in heaven.

By: rainbowbrown

rainbowbrown — Wed, 30 Jul 2008 23:48:04 +0000

Niiice research. I've always wondered about the differing meringue styles. These sound rather divine. last blog post: Daring Bakers Filbert Gateau with Praline Buttercream

By: Jeff

Jeff — Wed, 30 Jul 2008 20:02:13 +0000

Wow I can’t believe you actually whisked that all by hand. This reminds me of a cookie my grandma use to make all the time. I love those little buggers and probably ate more coming out of the oven than actually got served to everyone else.

By: Britt

Britt — Wed, 30 Jul 2008 14:07:57 +0000

Love meringue! I always use Davidson’s Pasteurized Eggs for this kind of thing since I serve people of all ages and with a variety of conditions. Can’t take a chance on someone getting sick!