Hmmm. When I got this recipe, I was told it was called Swiss Merengue, but apparently some people in CH have no idea what I am referring to. So here is the recipe - It tastes just like a Marshmallow that has been slowly melted over a hot fire, and is perfect as a tart topper or cupcake icing.
Prepare a double boiler (or boil a pot of water and place a heat-safe mixing bowl on top).
In the top pot / mixing bowl Mix
8 Large Egg Whites
2 Cups Castor Sugar
1/4 Teaspoon Cream Of Tartar
Keep Stirring with a whisk (while over the heat) until the sugar dissolves and the mixture becomes smooth and gooey. It must be too hot to touch (This takes about 8 minutes)
Remove from heat and add 2 teaspoons of vanilla essence
Beat well for +/- 5min until stiff (make sure it is not too stiff as you need to be able to pipe it)
Place in a piping bag and pipe onto your tart / Cake/ Tray
Bake for 5 minutes until firm at about 180 Degrees C
Use a flame burner to carefully brown the top. (I sometimes cheat by sprinkling a touch of castor sugar before burning to make it go a golden colour faster).
I learned something today, Merengue music is named after the meringue, according to Wikipedia. From your location, you're not in CH. If you do visit, make sure to visit Meiringen, the alleged home of the meringue (and where Sherlock Holmes almost died). The meringues are HUGE. (Yes, I have tabs open with the various spellings - otherwise I would also be lost.)
My grandmother also loves meringues, but it seems that it skipped a generation because my dad doesn't like meringues - not even lemon meringue pie.
I only make meringue if I'm making a pie - but then it's the soft type, not the swiss type. I sort of assumed that it was another of those things that everyone buys at the store/bakery and doesn't actually make them at home.
Hmm. Now I want lemon meringue pie. Another one of those things, that if I want it, I have to make it myself. Good thing I like to bake.
It's called MERINGUE and the legend says it was invented by a baker/chef in MEIRINGEN, a village in the Bernese Oberland and that's where the name comes from.
now,, i suddenly have a craving for 'Merängge mit Nidle' ( Meringue with whipped cream )
Poor auld Nigella, she's not a bad cook. I love her because she is a constant source of amusement to Terry Wogan and his letter-writing listeners on Radio 2, (as well as other tv personalities that grin at us from our tv sets) and if it wasn't for her, I wouldn't be doubled over in laughter on many a bright week day morning
..and as for Meringues I love 'em anyway they come
I only make meringue if I'm making a pie - but then it's the soft type, not the swiss type.
That's such a pity. It is so versatile. Well if you like to bake, you should make White Chocolate Pavlova in the spring! So DIVINE and very very addictive......
Sorry everyone... I thought I had checked my spelling, but I missed the heading!
The only Meringue that we get in the shops here is this yukky pasty stuff made from sugar and eggs and not much else. It just crumbles and tastes like sweet paper! So I make my own. But now I have so much to look forward to!