Meringue Swirls

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As promised, the next step of the ‘lemon meringue delight cake’ has been completed – the meringue swirls!

Meringue is such a difficult thing to perfect and I am definitely still an amateur when it comes to making meringue of any sort but I am getting better.

The meringue swirls are for decorating the top of the cake and whilst I am probably only going to need 6 for the top of my cake, it’s always nice to make a few extra. The mixture also makes enough for the meringue discs which will make up some of the filling for the layers of the cake too. The yellow swirl going through the meringue really does make them look great.

Now that the lemon curd and meringue swirls have been made the only thing left to do is bake the actual cake, ice and decorate!!

Here’s how to make Meringue Swirls:

You will need – a fine paintbrush, piping bag, parchment paper, a plain round decorating tip ( #1A) & yellow food colouring

Ingredients

  • 3 Egg Whites
  • 150g Caster Sugar
  • Pinch of salt
  • Pinch of cream of tartar

Method

1. Preheat oven to 110 Celsius and line two baking sheets with parchment paper.

2. Add the egg whites and sugar to a bowl and put onto a saucepan that is filled with about 1inch of simmering water.

3. Whisk the mixture constantly until the sugar has completely dissolved.

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4. Remove the bowl from the saucepan and add the salt and cream of tartar to the mixture.

5. Whisk the meringue mixture until holding stiff peaks ( this is where you can do the ‘ I put it over my head and the mixture didn’t splat      on my head’ test) 😉

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6. Once the meringue is ready, take your decorating tip and put it into your piping bag. Fold over the top of the piping bag ( to make it easier to hold once the mixture has been put in the bag) and place it in a glass so it is sitting up straight.

7. Paint three identical lines down the inside of the piping bag and then fill the piping bag with the meringue.

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8. Pipe 1 1/2 – 2 inch swirls onto the parchment paper of the first tray.

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9. On the second tray, pipe flat round discs ( these will go in the layers of icing when decorating the cake)

10. Bake for 25 mins, turn and then bake for another 25 mins.

11. Once 60 minutes has passed turn your oven right down and bake for a further 25 minutes.

12. Take the meringues out of the oven, cool and then store in an airtight container until cake decorating day!

I of course had to test the meringues and did so by adding a dollop of lemon curd to them…. delicious!

These tasty little delights obviously don’t have to be made only for the lemon meringue delight cake and can be made for any meringue type dessert or could be made bigger as as simple twist to a meringue nest!

Next stop: CAKE BAKING DAY – where it all comes together!

See you then 🙂

For the love of something sweet.

Love Sarah xx

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Welcome…..

to my brand new blog everyone!

I am big fan of ‘sweet treat’ blogs and often use them to find inspiration for my next baking adventure.

On one of my searches I came across Sweetapolita.com which has the most amazing creative delicious looking cake recipes. The first one that really caught my eye was the Lemon Meringue Delight Cake which is a lemon cake filled with lemon buttercream, meringue and lemon curd and then decorated with lemon curd and meringue swirls. I decided that this would be the cake that I would make for mine and my boyfriend’s ( Dan) birthdays which happen to be on the same day.

This cake is still in the making but requires a few parts of it to be made ahead so I have decided to post-as-I-go whilst making this cake. The first part being the homemade lemon curd ( you just CANNOT buy lemon curd for this cake… it tastes nowhere near as good as a homemade version and it’s so EASY to make)

If you have some empty jars then they will come in really handy to store the lemon curd. If not then it can be stored in a bowl with a layer of cling film pressed to the top to prevent it from forming a skin.

Lemon Curd

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Ingredients

  • 4 1/2 Lemons
  • 2 whole eggs plus 4 egg yolks
  • 200g Caster Sugar
  • 60g Unsalted Butter ( at room temperature cut into small, even cubes)

Method

1.Grate the zest of the lemons into a bowl.

2. Slice the lemons in half and squeeze as much juice as you can out of them into a separate bowl ( you need to have approx 160ml of juice from the lemons)

3. Whisk the lemon juice, egg and egg yolks, sugar and all but 2tsps of the zest in a large heatproof bowl.

4. Add the butter cubes to the bowl but don’t stir these in.

5. In a large saucepan ( one big enough for your bowl with the mixture to sit on) put 1inch ( approx) of water and wait for the water to start simmering. You don’t want the water to touch the bowl when it’s placed on top.

6. Once simmering, place the bowl with the mixture on top of the saucepan and stir constantly until the butter has melted and the lemon curd has thickened and is coating the back of the spoon. This takes about 10 minutes.

7. Once this is done, take the bowl off the heat and strain the mixture through a sieve.

8. Stir the remaining lemon zest into the lemon curd.

9. If putting into jars, then pour the lemon curd into the jars and place some cling film over the top of the mixture whilst cooling down ( which takes a few hours). If not then place the cling film on the lemon curd in the bowl you have strained it in.

10. Once cool, the lemon curd can be refrigerated ( or frozen) until the rest of your cake is ready to go… or whenever you want to use it if you are only making the lemon curd 🙂

Next Step…. Meringue swirls & Meringue discs coming very soon.

For the love of something sweet

Love Sarah xx