Comments on: Swiss Meringue with Raspberries and Almonds

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By: buche de noel « Eat the cookie!

buche de noel « Eat the cookie! — Thu, 23 Dec 2010 04:13:23 +0000

[...] frost cake immediately. you will probably only use half the mixture. use spatula to make “bark” with soft strokes. the frosting will stiffen a little bit pretty quickly, so move briskly. (make treats with the rest of the meringue. i like to follow the baking directions given here.) [...]

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Simply Delicious: Entertaining « Springpad Blog — Mon, 07 Jun 2010 17:57:23 +0000

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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.