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Melt-In-Your-Mouth Meringue Croquembouche

4 months ago

Indulge in these pastel-colored, melt-in-your-mouth delights!

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Meringue Croquembouche

3 Egg whites from large eggs

1/2 tsp Cream of tartar

Pinch of salt

1 cup Sugar

1 Tbsp Cornstarch (optional for more density)

Red and green food coloring

Wilton royal icing

  1. Preheat the oven to 275F.
  2. Combine the egg whites, salt, cream of tartar, and sugar in a mixing bowl and cook over simmering water.
  3. Use a candy thermometer and cook the mixture stirring occasionally until the thermometer reads 240oF. Transfer mixture to a bowl.
  4. Using a mixer with a whisk attachment, beat mixture until soft and dry. It should be silky, feel heavy, and look stiff when lifted with the whisk.
  5. Divide the meringue into two bowls and add a few drops of food colorin. Blend well until you get the desired color with a whisk or spatula.
  6. Transfer to a piping bag with a 2D star tip and pipe rosettes on a baking pan.
  7. Bake for about an hour (or depending on the size of your rosette) until they come off light, airy, and dry. Cool completely but do not leave outside uncovered. Another option is to transfer the cooked meringues to another sheet pan and place them inside a shut-down oven to cool and further dry them out. Store in an airtight container.
  8. Assemble your rosettes and candy on the covered cone. Use royal icing to glue the meringue to the cone.

Wilton Royal Icing:

Makes about 3 cups

3 Tbsps Meringue powder

4 cups Sifted confectioners sugar

6 Tbsps Water

1-2 Egg whites

  1. Put all the ingredients in a mixing bowl and combine at low speed for about 5-7 minutes and then gradually increase speed until stiff.
  2. Transfer some of the icing into a piping bag with a small tip. Cover the rest in the bowl with a damp clean towel
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