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A Swiss Meringue recipe and fillings
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Grease 2 to 3 baking trays with melted butter and dust with the flour. Whisk the egg whites until they are stiff. Add 1 tablespoon of sugar and continue to whisk for 3 to 4 mins. Gently fold in the rest of the sugar. Place in a large icing bag with a plain nozzle. Pipe on to the baking trays [ make little nests ]. Dust with the icing sugar. Bake in a very low oven 100c or 225f gas 4 for 2 to 3 hours until crisp. Keep in a airtight tin until needed.
Swiss Meringue Chestnut MeringuesIngredientsMakes 10 to 12 1 225g can of sweetened chestnut puree 150ml of double cream whisked a little grated chocolate
Place the chestnut puree in a icing bag with a 3mm plain nozzle. Pipe around the meringue nest. Then pipe the double cream onto the centre and sprinkle with the grated chocolate.
Small MeringuesPetits Vacherins
IngredientsMakes 10 to 12 10 to 12 fresh strawberries 300ml double cream whisked 1 to 2 tablespoons kirsch
Add the kirsch to the cream and pipe the cream into the centre of each meringue. Place a strawberry into the centre of the cream
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