Hello Guys !!
I wishing you all a very Happy Valentine’s day. Today my husband surprised with lovely Daisy flower bouquet (ran out of roses !!!) , wether its rose or daisy I love my husband more than anything.. Last year Valentine’s, he brought me rose bouquet, I dried & preserved those flowers in glass jar and kept as decorative.
So here is my surprise Swiss Meringue flavored with rose water.. He really enjoyed & loved it !! I am very happy to share my recipe with you all !!
Valentine’s day special Swiss Meringue. I am not a good baker, but I am really trying to be perfect. This is my second attempt meringue. Baking meringue isn’t a easy thing, this time I got perfect texture like crispy outer & chewy inside, but my meringue got lightly discolored. I baked to 200 degree, but my meringue start to get change its color, so I reduced to 180 – 190 degree F. So always bake meringue under 200 degree F.
Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine. It is made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar or lemon juice are added. In meringue, cornstarch or gelatin may also be added as a binding agent. The addition of confectionery sugar is good enough, which usually contains corn starch.
Meringues are often flavored with vanilla and a small amount of almond or coconut extract, although these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections.
Homemade meringues are often chewy and soft with a crisp exterior.
Swiss meringue is prepared by gently beating egg whites and sugar in a pan that sits above boiling water, without touching it. When the mixture reaches 120 to 130 degrees Fahrenheit and the sugar is completely dissolved, the mixture is pulled off the heat and beaten vigorously to increase and attain full volume and then at a lower speed until cool and very stiff. Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings (cooksillustrated.com).
Egg whites (room temperature) – 3 nos. (large)
Granulated sugar – 3/4 cup
Salt – 1/4 tsp
Cream of tatar – 1/4 tsp
Rose water – 1 tsp
Red food color – few drops
- Preheat the oven 190 degree F. Line the baking sheet with silicon mat or wax papper
- Whisk together the egg whites and sugar in a medium sized heatproof bowl.
- Now place the bowl over a small pan with simmering water, making sure the water doesn’t touch the bowl.
- 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; the mixture shouldn’t feel grainy).
- Now add cream of tartar & salt to the mixture.
- 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 rose water, food color and mix until combined.
- Bake the meringues for app. 1 1/2 to 1 3/4 hours by rotating the baking sheet from front to back (about half way through) to ensure even baking.
- Serve & enjoy with berries & fresh cream !!
- Use always room temperature eggs. Be careful while separating whites & yolks. There shouldn’t be any trace of yolk.
- Always use heavy weight or thick baking sheet.
- This meringue works well for piping shapes and baking them until crisp.
- Once meringues are done when they are pale in color, fairly crisp & it will release easily from parchment paper.
- Turn off the oven, open the door and leave the meringues in the oven to finish drying several hours or overnight.
- Meringues can be covered and stored at room temperature for several days.
- It can be rewhipped if necessary.