Meringue Confusion

Decorating By shanter Updated 9 Jan 2011 , 3:30am by shanter

shanter Posted 7 Jan 2011 , 4:52am
post #1 of 9

I have been looking at pictures of cakes decorated with meringue flowers and I think I would like to try this. I know there are different meringues--French, Swiss, Italian. I'm not sure which to use.

I would like the meringue flowers, piped and baked on a sheet, to be crisp but king of chewy. I don't want the soft meringue that is usually found on lemon meringue pies, nor do I want the fairly hard and crunchy kind, such as the meringue "cookies" that one can buy in a plastic tub in grocery stores.

I would appreciate any advice you can give me to get the results that I would like. Thanks.

Shanter

8 replies
playingwithsugar Posted 7 Jan 2011 , 5:31am
post #2 of 9

Do you have a pic as an example that I can refer to? There are pipeable meringues out there, but I've never seen flowers done with it.

Theresa icon_smile.gif

FromScratchSF Posted 7 Jan 2011 , 5:51am
post #3 of 9

There was a cake on Martha Stewart Weddings that had spiral rose meringue flowers on it, but all I can find is the cupcake version...

http://www.marthastewartweddings.com/recipe/swiss-meringue-roses

Recipe and all.

auzzi Posted 8 Jan 2011 , 6:35am
post #4 of 9

Swiss Meringue is harder than French Meringue. Italian Meringue is harder than Swiss.

The addition of ground nuts makes meringue chewy [japonaise meringue] but the piped flowers would have a gritty texture ..

The meringue must be beaten until stiff and glossy with all the sugar completely dissolved.

MS has meringue powder added so that it can be piped into flowers. This also should make the flowers harder and drier ..

playingwithsugar Posted 8 Jan 2011 , 7:07am
post #5 of 9
Quote:
Originally Posted by FromScratchSF

There was a cake on Martha Stewart Weddings that had spiral rose meringue flowers on it, but all I can find is the cupcake version...

http://www.marthastewartweddings.com/recipe/swiss-meringue-roses

Recipe and all.




I remember that one - it's called ribbon rose wedding cake. There's another one I just spotted, called meringue bouquet wedding cake, that looks like it has a couple of different flowers on it.

Theresa icon_smile.gif

imagenthatnj Posted 9 Jan 2011 , 12:38am
post #7 of 9

This is the Martha Stewart piped roses cake. She called it a different name, ribbon roses, that's why it's hard to find.

http://www.marthastewartweddings.com/recipe/ribbon-rose-cake

imagenthatnj Posted 9 Jan 2011 , 12:41am
post #8 of 9

Just found the baked meringue flowers at Martha Stewart site:

http://www.marthastewart.com/article/baked-meringue-bouquet

shanter Posted 9 Jan 2011 , 3:30am
post #9 of 9
Quote:
Originally Posted by auzzi

Swiss Meringue is harder than French Meringue. Italian Meringue is harder than Swiss.

The addition of ground nuts makes meringue chewy [japonaise meringue] but the piped flowers would have a gritty texture ..

The meringue must be beaten until stiff and glossy with all the sugar completely dissolved.

MS has meringue powder added so that it can be piped into flowers. This also should make the flowers harder and drier ..




Thanks, Auzzi! That's very valuable information.

Shanter

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