Page 43 - 2021-03-01BakefromScratch_UserUpload_Net

SWISS MERINGUE KISSES ¼ teaspoon cream of tartar
Makes about 80 kisses
For Swiss meringue, egg whites and
granulated sugar are heated in the top of
a double boiler until the sugar melts and
an instant-read thermometer registers
120°F (49°C) to 130°F (54°C). Once the
mixture reaches this temperature range, it is
whipped to glossy stiff peaks, about the time
it takes for the entire mixture to cool down.
Swiss meringue is stiff and stable, great for
becoming a Swiss meringue buttercream or
enrobing a baked Alaska.
1 cup (200 grams) extra-fine
granulated sugar
½ cup (120 grams) egg whites, room
temperature
to the touch, 4 to 5 minutes. Beat in vanilla.
¼ teaspoon kosher salt
¼ teaspoon (1 gram) vanilla extract
1. In the heatproof bowl of a stand mixer,
whisk together sugar, egg whites, cream
of tartar, and salt by hand. Place bowl over
a saucepan of simmering water. Cook,
whisking frequently, until sugar completely
dissolves and an instant-read thermometer
registers 120°F (49°C) to 130°F (54°C).
2. Carefully return bowl to stand mixer.
Using the whisk attachment, beat at high
speed until stiff peaks form and bowl is cool
3. Preheat oven to 225°F (107°C). Line
2 baking sheets with parchment paper.
4. Transfer meringue to a large pastry
bag fitted with a Wilton 1M open star
piping tip. Holding tip perpendicular to
parchment paper, pipe 1¼-inch-wide,
1-inch-high meringue kisses at least ½ inch
apart on prepared pans.
5. Bake until dry to the touch, 45 minutes
to 1 hour. Turn oven off, and leave
meringue kisses in oven with door closed
for 1 hour. Remove from oven (meringues
will peel off parchment without sticking),
and let cool completely on pans. Best
served same day.