SWISS MERINGUE BUTTERCREAM
This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
- To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
ALMOND MERINGUES
Light, airy and crisp meringues with a touch of almond.
Provided by Food Network Kitchen
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
- Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.
HOW TO MAKE SWISS MERINGUE
Fluffy, light, billowy-yes, that sounds like a description of clouds. It's also how we'd describe this versatile Swiss meringue! Use it to top cakes, cupcakes, and meringue pies, or bake it on its own to make crunchy meringues.
Provided by Cindy Rahe
Categories Dessert Baking How To
Time 30m
Number Of Ingredients 4
Steps:
- Using your Swiss meringue: Swiss meringue is best when used immediately and served the same day. Do not refrigerated it in bulk or it will lose its lightness and become weepy. However, you can frost your cake or cupcakes and refrigerate overnight if needed; the meringue will be less airy the next day, but still fine.
JOHN'S ALMOND SWISS MERINGUE BUTTERCREAM
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
- In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites and sugar. Whisk constantly until the sugar has dissolved and mixture is very warm to the touch, 3 to 5 minutes.
- Attach the bowl to the electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 minutes. Add almond extract and continue beating until incorporated. Switch to the paddle attachment. With the mixer on medium-high speed, quickly add butter, a few tablespoons at a time, beating until mixture is smooth and has increased in volume. (If the frosting appears to separate after all the butter has been added, continue beating until smooth again.), Reduce speed to low, and continue beating for 2 minutes to eliminate any air bubbles.
ALMOND MACAROONS WITH SWISS MERINGUE BUTTERCREAM
Categories Food Processor Mixer Egg Nut Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 sandwich macaroons
Number Of Ingredients 16
Steps:
- Make macaroons:
- Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Line 2 large baking sheets with parchment paper.
- Finely grind almonds with confectioners sugar in a food processor.
- Beat whites with salt in mixer at medium-high speed until they just hold soft peaks.
- Reduce speed to medium, then add granulated sugar, a little at a time, beating, and continue to beat until whites just hold stiff, glossy peaks. Fold almond mixture in 2 batches into whites until just combined, then fold in vanilla and almond extracts. Transfer meringue to pastry bag and pipe 16 (1 1/2-inch-wide) mounds 1 inch apart on each lined baking sheet (32 total). Smooth tops of mounds with a wet fingertip.
- Bake, switching position of sheets halfway through baking, until macaroons are puffed and tops appear dry, 15 to 17 minutes. (Macaroons should be crisp on the outside and chewy on the inside.) Slide parchment with macaroons onto racks and cool 10 minutes, then peel macaroons from parchment, transferring to a rack to cool completely, about 15 minutes.
- Make buttercream:
- Vigorously whisk together whites, sugar, and salt in cleaned mixer bowl set over a 4-quart pot of barely simmering water until sugar is dissolved and mixture is warm. Put bowl in mixer and beat with cleaned whisk attachment at medium-high speed until whites hold stiff, glossy peaks. Continue to beat, scraping down side of bowl with a rubber spatula, until meringue is completely cool to the touch, about 5 minutes.
- With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If buttercream looks soupy after some butter is added, meringue is still too warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before beating in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added but will come back together by the time beating is finished.) Add vanilla and almond extracts and beat 1 minute more.
- Assemble cookies:
- Transfer buttercream to cleaned pastry bag and pipe about 1 tablespoon onto flat sides of 16 macaroons, then top with remaining 16 macaroons.
MANDELMAKRONEN (ALMOND MERINGUES)
These German almond cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are quick and easy to make with only 4 ingredients and taste delicious. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.
Provided by barbara
Categories World Cuisine Recipes European German
Time 35m
Yield 48
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
- Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.
Nutrition Facts : Calories 40.2 calories, Carbohydrate 5 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 4.6 mg, Sugar 4.3 g
ALMOND SWISS MERINGUE
Yield makes enough for one domed, 10-inch layer cake
Number Of Ingredients 4
Steps:
- In the heatproof bowl of an electric mixer, combine egg whites, sugar, salt, and almond extract. Set the bowl over a pan of gently simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Attach the bowl to the electric mixer fitted with the whisk attachment; mix on medium-high speed, about 2 minutes. Raise speed to high and beat until stiff, glossy peaks form, about 6 minutes. Use immediately.
ORANGE ALMOND CAKE WITH SWISS MERINGUE BUTTERCREAM
Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch two-layer cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.
- In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.
- Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.
- Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.
- Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
- Using an offset spatula, cover cake again with remaining frosting.
ALMOND-MERINGUE COOKIES
A confluence of textures-crispy, airy, and crunchy-come together in these Almond-Meringue Cookies, perfect for any holiday gathering.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in 2 yolks, 2 tablespoons cream, and the vanilla. Reduce speed to low. Gradually mix in flour and salt. Shape into a disk; wrap in plastic. Refrigerate until cold, about 45 minutes.
- Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 1 1/2-inch fluted cutter, cut out rounds, and place on parchment-lined baking sheets. Reroll scraps, and cut out. Whisk remaining yolk and 1 tablespoon cream; brush cookies with egg wash. Refrigerate 15 minutes.
- Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add remaining 2 teaspoons sugar; beat until stiff peaks form. Place 1 teaspoon meringue and 3 almond pieces on top of each cookie. Bake until meringue is golden, about 15 minutes. Let cool completely on sheets on wire racks.
FOOLPROOF SWISS MERINGUE
This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.
Provided by Zaya
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Bring 2 cups of water to a simmer in a medium pot.
- Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
- Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
- Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
- Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g
ALMOND MERINGUE WITH SUMMER BERRIES
Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
- Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
- While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
- When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.
Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.17 milligram of sodium
More about "johns almond swiss meringue recipes"
PERFECT SWISS MERINGUE RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 13Calories 180 per servingCategory Desserts, Ingredient
JOHN'S ALMOND SWISS MERINGUE BUTTERCREAM RECIPE
From pinterest.com
BEST SWISS MERINGUE GEMS RECIPES - FOOD NETWORK …
From foodnetwork.ca
SWISS MERINGUE BUTTERCREAM RECIPE | BRAVETART - SERIOUS EATS
From seriouseats.com
JOHN'S ALMOND SWISS MERINGUE RECIPE | RECIPE - PINTEREST
From pinterest.com
SWISS MERINGUE BUTTERCREAM - THE PIONEER WOMAN
From thepioneerwoman.com
SWISS MERINGUE BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - YOUTUBE
From youtube.com
JOHN'S ALMOND SWISS MERINGUE | RECIPE | MERINGUE, SWISS …
From pinterest.com
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love