Saturday, 16 July 2016

Bridal Shower Part 4 - Meringue Sandwiches

As if making two cakes and macarons wasn’t enough, I wanted to make something for my friend’s bridal shower party favours. Keeping with the theme of “a shower in Paris”, I decided on meringues. They are so much easier to make than macarons, and as I would soon discover, sooo much more delicious.

Check out the verdict at the end of the post!

Meringue Sandwiches
Meringue recipe from Bakers Royale

3 large egg whites
¾ cup sugar
1 teaspoon vanilla
½ teaspoon white vinegar
Gel food colouring

  1. Line 2 baking sheets with parchment paper. Pre-heat oven to 200 degrees F.
  2. Wipe down a metal bowl (e.g., of your stand mixer) and whisk with vinegar to get rid of residual grease.
  3. Whisk egg whites to stiff peaks. Gradually add sugar while mixing on medium. Add vanilla and vinegar and continue to whip until stiff and glossy (there should be no granules when you rub between your fingers).
  4. Add gel food colouring and beat to combine.
  5. Place the meringue in a pastry bag with the tip of your choice. I used 2M. Pipe rosettes or other shapes to your liking, 1 inch apart. Smaller rosettes work better (see note at the end).
  6. Bake for 90-120 minutes until the meringue easily peel off the paper. Cool on a wire rack.

Fillings are only restricted by your imagination. Some options are jam, buttercreams, marshmallow fluff, ganache, lemon curd, caramel, Nutella, cookie butter, etc.
I had leftover chocolate swiss meringue buttercream from the chocolate cake that I made for the shower.

Spread filling on one meringue and sandwich with another. Place in an airtight container for 12 hours to ripen.This will soften the meringue and improve the texture and flavour.

Verdict: OMG these are amazing!! Go and make these right now! They are my absolute new favorite treat! The texture is so chewy marshmallow-y and delicious. So happy that I made these for the party favours.

Note: Be sure to pipe smaller rosettes as the moisture from the filling does a better job of making the meringue chewy. Larger rosettes stay relatively crunchy.

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