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
- 3 Egg Whites
- 150g Caster Sugar
- Pinch of salt
- Pinch of cream of tartar
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.
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) 😉
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.
8. Pipe 1 1/2 – 2 inch swirls onto the parchment paper of the first tray.
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