FOOLPROOF SWISS MERINGUE
This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.
Provided by Zaya
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Bring 2 cups of water to a simmer in a medium pot.
- Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
- Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
- Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
- Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g
SWISS MERINGUE BUTTERCREAM FOR MEYER LEMON ANNIVERSARY CAKE
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 7 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until cool and stiff (but not dry) peaks form, about 6 minutes.
- Fit mixer with the paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Mix until frosting comes together but is still smooth and glossy, 3 to 5 minutes. Tint with food coloring; stir until smooth.
SWISS MERINGUE FOR LEMON MERINGUE CAKE
This frosting is a paradox of sweetness -- it's perfectly airy and yet it maintains a level of structure other buttercreams lack. Pipe or mound this delicious icing over our Lemon Meringue Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for one 7-inch cake
Number Of Ingredients 3
Steps:
- Place egg whites, sugar, and vanilla in a heatproof bowl of an electric mixer. Combine, using a wire whisk; continue whisking with the bowl set over a pot containing about 2 inches of simmering water.
- Whisk constantly until mixture feels hot to the touch. Transfer to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted.
LEMON CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM
Provided by Food Network
Categories dessert
Time 2h20m
Yield 16 to 20 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 8-by-3-inch round cake pans with butter.
- In a bowl, whisk the egg whites, 1/4 cup of the buttermilk, lemon zest, lemon juice and vanilla until combined. Set aside.
- Combine the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute. Add the butter and the remaining 1 cup buttermilk. Mix on low speed until the dry ingredients are moistened, then beat on medium speed for 2 minutes. Add one-third of the egg white mixture, beat on low speed until blended and then on medium speed for 20 seconds. Scrape down the bowl and repeat two more times with the remaining egg white mixture.
- Divide the batter between the prepared cake pans. Bake for 30 to 40 minutes, until an inserted toothpick comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Invert the cakes onto the rack and let cool completely.
- For the buttercream: Combine the egg whites and powdered sugar in a clean mixer bowl. Using the paddle attachment, mix on medium speed for 10 minutes. Reduce the speed to low and start adding the butter, 1 tablespoon at a time. Once all of the butter is incorporated, beat on medium speed for 10 minutes, until the buttercream comes together.
- Puree the raspberries with the granulated sugar until liquid. Press through a fine-mesh sieve. Mix the raspberry juice into the buttercream on low speed until incorporated, then beat for another 2 minutes until smooth.
- To assemble the cake: Add buttercream to each cake layer, then stack the layers. Ice the top and sides of the stacked cake with the remaining buttercream.
LEMON MERINGUE CAKE
Provided by Food Network Kitchen
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
- Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
- Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
LEMON MERINGUE CAKE
If you like lemon meringue pie, you will love this recipe.
Provided by Lisa
Categories Desserts Cakes Lemon Cake Recipes
Time 5h30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
- Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
- Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
- When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
- To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
- Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 88.9 g, Cholesterol 146.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 456.2 mg, Sugar 70 g
LEMON MERINGUE CAKE
This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.
Nutrition Facts : Calories 347 calories, Fat 12g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON MERINGUE CAKE
This is a cake recipe I got from Taste of Home, quite some time ago. It is very popular with us with it's tangy lemon flavour and something I prepare often when we are having company. Cook times are approximate.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 18
Steps:
- For cake, cream together butter and sugar.
- Beat in egg plus egg yolks.
- Sift together dry ingredients.
- Stir vanilla into milk.
- Add dry ingredients alternately with milk.
- Mix well and pour into a buttered and floured 9 inch round cake pan.
- Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched.
- REmove from pan and cool completely on a wire rack.
- For filling, stir together in top of double boiler, sugar and flour.
- Stir in egg yolks, water, lemon peel and lemon juice.
- Cook over simmering water until mixture bubbles and thickens.
- Remove from heat.
- Let cool 5 minutes, then stir in butter until melted.
- Mix well.
- Let cool completely.
- For meringue beat together egg whites and cream of tartar until soft peaks form.
- Continue to beat while slowly adding sugar, until stiff peaks form and is glossy.
- To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue.
- Bake at 350*F until meringue is lightly browned, about 10 minutes.
- Remove from oven and cool completely.
- Serve to some very appreciative friends and family!
More about "swiss meringue for lemon meringue cake recipes"
SWISS MERINGUE - IN JENNIE'S KITCHEN
From injennieskitchen.com
Estimated Reading Time 6 minsTotal Time 1 hr 45 mins
HOW TO MAKE THE PERFECT SWISS MERINGUE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BUTTERY LEMON LAYER CAKE WITH SWISS MERINGUE BUTTERCREAM
From thehungrymouse.com
LEMON-MERINGUE CAKE - DESSERTS: ALL - NEW YORK MAGAZINE
From nymag.com
ZESTY LEMON CAKE - VEENA AZMANOV
From veenaazmanov.com
LEMON MERINGUE TART WITH TORCHED SWISS MERINGUE
From cloudykitchen.com
SWISS MERINGUE FOR LEMON MERINGUE CAKE RECIPE | MARTHA STEWART
From martha-stewart-recipes.netlify.app
LEMON CURD SWISS ROLL RECIPE - THERESCIPES.INFO
From therecipes.info
BEST SWISS MERINGUE GEMS RECIPES | BAKE WITH ANNA OLSON | FOOD …
From foodnetwork.ca
LEMON MERINGUE CAKE WITH SUMMER BERRIES - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
LEMON LAYER CAKE WITH LEMON CURD - SWEET & SAVORY
From sweetandsavorybyshinee.com
CHOCOLATE SWISS MERINGUE BUTTERCREAM - BAKING WITH BUTTER
From bakingwithbutter.com
LEMON MERINGUE DELIGHT CAKE – SWEETAPOLITA™
From sweetapolita.com
LEMON MERINGUE ÉCLAIRS - BAKE FROM SCRATCH
From bakefromscratch.com
LEMON CAKE WITH SWISS MERINGUE ICING – CHATEAU GATEAU
From chateaugateau.ca
SWISS MERINGUE LEMON PIE | RICARDO
From ricardocuisine.com
LEMON MERINGUE TART (WITH ITALIAN MERINGUE) - WHEEL OF BAKING
From wheelofbaking.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM FOR THE ULTIMATE …
From foodandwine.com
EASY LEMON SWISS MERINGUE - RASPBERRIESANDKOHLRABI.COM
From raspberriesandkohlrabi.com
ULTRA LEMONY CAKE WITH SWISS MERINGUE FROSTING
From kitchenrated.com
LEMON MERINGUE LOAF CAKE RECIPE - SPATULA DESSERTS
From spatuladesserts.com
LEMON MERINGUE CAKE RECIPE - RECIPES.NET
From recipes.net
LEMON YOGURT SHEET CAKE WITH LEMON CURD SWISS MERINGUE …
From cloudykitchen.com
LEMON MERINGUE CAKE - SAVOR THE BEST
From savorthebest.com
LEMON LAYER CAKE WITH ELDERFLOWER SWISS MERINGUE BUTTERCREAM
From thebrunettebaker.com
LEMON MERINGUE COOKIES: HOW TO MAKE SWISS LEMON MERINGUES
From masterclass.com
SWISS MERINGUE BUTTERCREAM RECIPE FOR CAKES AND CUPCAKES
From unpeeledjournal.com
SWISS MERINGUE BUTTERCREAM - LEMON BLOSSOMS
From lemonblossoms.com
BEST LEMON SWISS BUTTERCREAM HATBOX CAKE RECIPES | BAKE WITH …
From foodnetwork.ca
LEMON CAKE WITH SWISS MERINGUE BUTTER CREAM FROSTING
From youtube.com
LEMON LAVENDER CAKE WITH SWISS MERINGUE BUTTERCREAM - BARLEY
From barleyandsage.com
LEMON CELEBRATION CAKE WITH LEMON CURD AND SWISS MERINGUE
From hungrymonkeybaking.com
LEMON MERINGUE PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
ULTIMATE LEMON MERINGUE WITH SWISS MERINGUE - FRESH LIVING
From pnpfreshliving.com
LEMON MERINGUE CUPCAKES RECIPE ~ BARLEY & SAGE
From barleyandsage.com
LEMON MERINGUE ROULADE (SWISS ROLL) - DEL'S COOKING TWIST
From delscookingtwist.com
LEMON MERINGUE YULE LOG CAKE - MY PARISIAN KITCHEN
From myparisiankitchen.com
LEMON MERINGUE CAKE | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
LEMON MERINGUE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CLASSIC LEMON MERINGUE PIE RECIPE WITH SWISS MERINGUE: …
From masterclass.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love