MERINGUE SWANS

Happily Ever After Everyone Else

The Morins: Book 1 Julie's Story

Chapter 12

Ingredients:

Meringues

• 6 egg whites, room temperature

• 1/4 teaspoon cream of tartar

• 1 1/2 cups extra fine sugar

• slivered almonds (for beaks)

• 3 cups thawed, frozen strawberries (not sweetened)

• 1/2 to 2/3 cup extra fine sugar

• 2 tablespoons orange flavor liqueur (optional)

• Strawberry Sauce (optional)

French vanilla ice cream
Fresh strawberries for garnish

Serves: 6-8

Directions:

​

To Make the Swans:

1.       Place the egg whites in the bowl of your mixer. Egg whites that are                                                 room temperature will whip best.

2.       Let whites sit out for about 30 minutes to get to room temperature.

3.       Using the whip attachment, begin whipping the whites on medium.

4.       When beginning to form, add the cream of tartar.

5.       Increase speed to high.

6.       When whites begin getting stiff, start adding the sugar, about 2 tablespoons at a           time.

7.       Continue to beat on high, adding the sugar a little at a time, until completely                                   incorporated.

8.       When all the sugar has been added, whip whites for several minutes until very stiff.

9.       The finished meringue will hold a very stiff peak when you lift the beaters.

​

To Pipe the Meringue Swans:

  1.      Place 3/4 of the meringue into a pastry bag fitted with a large star tip.

  2.      Place the remaining meringue into a pastry bag fitted with a round tip, about 1/4 inch

           in diameter.

  3.      Have two baking sheets ready. They should each be lined with parchment paper.

           Preheat the oven to 225 degrees.

  4.      Pipe 6 oblong circles on one of the lined pans. The six circles should be completely

           filled in with meringue.

  5.      Carefully pipe two more “rounds” of meringue on top of each circle. If you have

           meringue left, make additional rounds.

  6.      Depending on the size of your rounds, you will get between 6 and 8 rounds.   These

           will be your swan “bodies.”.

  7.      With other pastry bag, pipe long backward S’s on the other lined sheet pan. (Hack:

           Start with a small “mound” -for the head- then move the pastry bag down to finish

           the “S”).

  8.      Place an almond in the small mound (head) to create a “beak.”

           (Hack: Always make extra swan heads as they are very delicate and can break  

           easily.)

  9.      Place the swans in the preheated oven. If using a gas oven, place the bodies on the

           bottom level and the heads in the middle of the oven (Hack: The bodies will cook

           faster next to the heating element).

           If using a gas oven – If using gas, bake for 40 minutes, then turn off the heat. Let sit

           in the oven 5 to 6 hours to completely dry out.

           If using an electric oven – If using an electric oven, place both pans in the oven then

           immediately reduce the oven to 200 degrees. Bake for 45 minutes then check the

           heads.They will finish first. If dry, remove from the oven. Continue baking the bodies

           until dry, about another 45 minutes to an hour. If bodies are still not “dry” bake a little

           longer. Be careful not to over bake or the swans will not stay pure white.

 10.     Store in an airtight container at room temperature. Store away from heat and sun.

​

To Make the Strawberry Sauce:

1.     Place the thawed strawberries and 1/2 cup of sugar in the bowl of a food processor.

2.     Process for 3 to 4 minutes, until completely smooth.

3.     Taste. Add more sugar if desired and the additional liqueur if using.

4.     Store in the refrigerator until ready to use.

​

To Plate the Swans:

1.     Place a scoop of vanilla ice cream in the center of each body.

2.     Carefully place a “head” on the swan.

3.     Fan a strawberry and place on other side of swan body.

4.     Surround the swan with strawberry sauce.
       Optional: Pipe cream anglaise (custard sauce) and drag a tooth pick through to make                     the “hearts” as seen in photo.