Better recipes for meringue cookie, pavlova
- caster sugar : egg white 2:1 (by weight)
- caster sugar : egg white 2:1 (by weight)
- salt, rose water and or vanilla to taste
- marshmallow for each meringue cookie
1. Beat until the egg white has bubble with standing mixer.
2. Turn to medium high beat until foam bubble.
3. Add sugar slowly to the beating egg white.
4. After all the sugar added, continue beat for 8 mins.
5. Add salt, rose water and or vanilla, continue beat for 5 mins.
6. Pipe the base first, add dark chocolate chip, then pipe the meringue and cover the chocolate chip.
7. Preheat 215 F.
8. Bake for 45 mins.
9. Turn off the oven and cool the meringue cookies at the oven.
Swiss meringue buttercream:
Easier method to make buttercream
notes: not good for meringue cookie, pavlova, the texture will drier than French meringue.
- 4 large egg white
- 300 g sugar
- 400 g butter, room temperature
- salt and vanilla to taste
1. Double boil, stir until all the sugar dissolve or reach safety temperature 60-70 C.
2. Whisk for 15 mins.
3. Add butter slowly.
4. Whisk until smooth, silky buttercream.
5. Add salt and vanilla and whisk until mix.
Safe to keep 3 days at room temperature
Ruby chocolate buttercream:
- 2 large egg white
- 150 g sugar
- 200 g butter
- 200 g ruby chocolate
1-4. Same steps from above.
5. Add melt ruby chocolate and already cool a little bit to the buttercream, continue beat it until silky and smooth. Ready to use.
Italian meringue:
better for meringue cupcake,
- 480 g caster sugar
- 150 ml water
- salt and vanilla to taste
1. Don't stir, heat medium low heat until 110 C, keep cooking sugar syrup
2. Start to beat the egg white, until foam bubble.
3. Sugar syrup reach 118-120 C (soft candy stage)
4. Add slowly on the side of the bowl to the beating egg white.
5. Keep beating about 10 mins.
ref: https://www.youtube.com/watch?v=QEtjZgeHRPY
