Different Kinds of Meringue: How To Make Swiss Meringue

Swiss Meringue As you may have noticed, I’ve been making quite a lot of meringue-based recipes lately. About three weeks ago, I started with an amazing Strawberry Mousse Cake with Candied Rhubarb Topping, for which I whipped up an Italian meringue to make sure it was super fluffy. And what about that perfect Angel Food Cake I made last week? It’s basically just a French meringue with a little flour added to it. That’s it! Meringue is so easy and versatile. And really, if you want to improve your baking skills, mastering the different kinds of meringue is a good starting point!

So yeah, here we are: the first post of a new series, titled: The Different Kinds of Meringue. Catchy title, right? Not. It’s SEO related, so just fogetaboutit… As you may know, a meringue is basically an egg white foam sweetened and stabilized with sugar. There are three different kinds of meringue: French meringue, Italian meringue and Swiss meringue. Because I made Italian meringue for the strawberry mousse cake and French meringue for the angel food cake, I thought we’d start this brand new series with a post on how to make Swiss meringue!

So get yourself some egg whites!

Oh, wait, I know what you’re thinking: what should I do with the yolks? I can totally relate to that… Who likes to throw away food, right? I don’t… And I certainly don’t like to buy two cartons of eggs just for the egg whites! I always feel bad for the yolks when that happens. So what do you do with the leftover yolks? Well, freeze them. Up until about two minutes ago I didn’t know it was possible, but one of my readers (Hi Kelster!) was kind enough to point out to me that it’s totally possible! The yolks just need a little prepping first. If you don’t prep the yolks before freezing, they become gelatinous and impossible to work with over time. To keep this from happening, beat the yolks with either salt or sugar. 1½ teaspoons of sugar or ⅛ teaspoon of table salt for every 4 yolks. After that, it’s just a matter of pouring the mixture into a plastic freezer bag and throwing it into the freezer.

Just don’t forget how many yolks are in a bag and whether you added salt or sugar. Write. It. Down.

As for me, I didn’t even need to freeze leftover yolks, because I had a freezer full of egg whites already… Egg whites, of course, freeze beautifully! You don’t even need to prep them. All you need to do is plop them in a plastic freezer bag and freeze them. It’s too easy. Whenever I make a recipe that calls for just yolks – such as um, ice cream or lemon curd – I freeze the whites. No exceptions. Sure, you could whip up an egg white omelet – because, um, yum! – or throw the whites in the thrash – tsk, tsk – but just imagine yourself opening the freezer one glorious Sunday afternoon and finding it full of frozen egg whites. Oh, the things you can make with a freezer full of egg whites!

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Perfect Angel Food Cake with Raspberry Sauce and Berries

Angel Food Cake Hey everyone! Look what I made!! The PERFECT angel food cake!!! Tatadadaaa!!!!

Okay. So maybe I went a little crazy with the exclamation points and the pink letters there, but I couldn’t think of another way to emphasize that this cake is the acme of perfection! If I could, I would have added sparkles and golden stars, too. This cake deserves it. It’s sooo fluffy. And dreamy. And look at it: it’s ridiculously beautiful. And most importantly: very, very yummy!

I made this cake for my oldest sister’s birthday two weeks ago, because I wanted to make her something special. She asked for a light, fruity cake, because we were having a massive birthday dinner party later, and what is lighter and fluffier than an angel food cake? Exactly! Instead of topping the cake with the traditional whipped cream, I decided to opt for a sweet and vibrant, homemade raspberry sauce, too. Just to keep it fresh and to balance out the sweetness of the cake a bit. Pile on a mountain of fresh summer berries, and you’ve got yourself the perfect summer birthday cake!

My entire family loved it! But that’s only because it was – like I said  – perfect. There wasn’t a single crumb left of this beauty! And I’m positive that if I had made a second one, it would have been devoured just as quickly as this one! That’s just what happens when you make a perfect cake. Fact of life.

Oh, and what is this I hear about angel food cake being a tough cake to make? It’s soo easy! Take a few precautions, understand what you’re doing and the cake can be whipped up in under an hour! You don’t even have to grease the pan! Me like…

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Super Healthy Watermelon Pops

Healthy Watermelon Pops True story: back in the days when I was barely tall enough to ride my tricycle and summer always seemed to last forever and ever and ever, my mom used to make me and my siblings these amazing pops on hot days. She also made us apple-necklaces on a daily basis, but little three-year-old me could never get enough of these pops. They are refreshing, deliciously sweet and ice cold! So perfect if you like to spent your summer afternoons riding a tricycle around the yard half-naked!

Or um, if you like to spent your summer afternoons reading gossip magazines on the balcony. And YES: with clothes on. The days when I ran around the yard half-naked without being totally self-conscious are loooong gone. Times have changed, man! 

But not these watermelon pops… To me, these pops are nostalgia on a stick! They’re just as good as they were twenty years ago! The recipe (haha) is still the same: non-existent. The ingredient list is just as easy to memorize (even for me!). And the resulting pops? Well, the pops are still an absolute winner!

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Strawberry Mousse Cake with Candied Rhubarb

Strawberry Mousse Cake with Candied Rhubarb Hey guys! I’m back from vacation! A few days early, in fact. The Rocking Rebel and I had originally planned to return from Luxembourg next Saturday, but after a few gorgeous sunny days on the best campsite ever, it started to rain. Apparently, according to the weather forecast, it’s still raining there at the moment. And even though the Rocking Rebel and I don’t mind a little rain (after all, as Dutchies we’re used to it), we don’t like a lot of rain. Especially not since the tent we borrowed from my brother-in-law isn’t as waterproof as we had hoped. And do you have any idea what it’s like to be in a small, damp tent with a wet puppy?

Sooo, we got back early! From an amazing trip, I might add. Like I said, the campsite was amazing! We camped right next to the river Sûre, which is full of trout and other kinds of fish, and we had a stunning view of the surrounding hills and the ruins of a medieval castle. We spent our days fly-fishing (the Rocking Rebel, mostly), reading gossip magazines (which I loooove!) and lolling around half-naked, working on our tans on the air mattress. Oh, and swimming with Lucy and eating ice cream, of course. Lots of ice cream!

So time well spent!

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Small French Baguette Recipe

Small French Baguettes Hey guys!

I’ve just posted the recipe for Small French Baguettes. They’re amazing, so go make them! Try them with the Cinnamon-Brown Butter Spread. It’s the best!!

Oh, and guess where the Rocking Rebel, little Lucy and I are headed tomorrow? Luxembourg! We’re going on a camping trip, so I’m stoked! We’re gonna camp next to a river so Lucy can swim all day and the Rocking Rebel has promised me he’s going to catch me fresh trout for breakfast (or dinner??) every day, so I can’t wait!