Piping Meringue Layers

Name: Piping Meringue Layers
Cuisine: French
Ingredients: For a square or other angular-shaped layer, hold the bag at a 45 degree angle to the tin with the tube touching the surface of the paper. Start at the far side of your pattern and, while squeezing, pull the bag towards the side closer to you. Repeat, making a series of lines with the meringue that are almost touching (they’ll puff a little and join while baking).; Fold back one third of the pastry bag and stand it in a jar or large measuring cup to fill. Spoon in one third to one half the meringue, unfold the bag and twist the top of the bag closed behind the meringue.; Use a dark pencil to trace the shape you want, either a circle or square, onto a piece of baking paper, then invert the paper onto the prepared tin. If you’re using a silicone mat, have a plate or a cardboard pattern the same size and shape you wish to make nearby to compare to the layer to gauge the correct size.

Preparation info

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

Method

Use a dark pencil to trace the shape you want, either a circle or square, onto a piece of baking paper, then invert the paper onto the prepared tin. If you’re using a silicone mat, have a plate or a cardboard pattern the same size and shape you wish to make nearby to compare to the layer to gauge the correct size