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Mini Meringues
Appears in
Published 1999
Tiny meringue shapes can be piped with a cake decorating nozzle, cooked, then filled. Use French Meringue. Dry them out in the oven at 120°C for 40 minutes.
Meringue nests
Pipe a circle, then the sides for a nest and cook as above. Fill with cream and fruit, or chestnut purée mixed with icing sugar, brandy and finely grated chocolate. Decorate with piped white chocolate.
Meringue swirls
Swirls of meringue piped with a small nozzle can be used to sandwich a delicious filling, such as chocolate ganache or cream mixed with chopped pistachios. The swirls can be part-dipped in chocolate before sandwiching.
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