At Bourke Street Bakery we have found that the Swiss meringue is the best individual soft-centred meringue. The basic recipe we use here is double the weight of sugar to egg whites — the meringue is first warmed in a bain marie to dissolve the sugar before whipping the egg whites to firm peaks. To add
Transfer the warm liquid to the clean bowl of an electric mixer fitted with a whisk attachment. Beat for about 10 minutes on high speed, or until the mixture is cool and firm peaks have formed.
Spoon or pipe the meringue into the desired shape directly onto the baking trays lined with baking paper. Lower the oven temperature to 100°C (200°F/Gas ½) and
Chocolate meringues are a favourite of many children and adults alike. At Bourke Street Bakery we only bake them if we can fit them into the schedule, or if we have egg whites left-over from another dish — often we go six months between bakes and the protests are quite loud and continuous at these times.
Once you have prepared the meringue mixture above, sift
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