SWISS MERINGUE RECIPE | MARTHA STEWART
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
MERINGUE TORTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Ruth Grover writes from Portland, Connecticut: “My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite.”
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 16-18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 364 calories, FatContent 22g fat (12g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 144mg sodium, CarbohydrateContent 38g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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