Swiss Chocolate Meringue
Posted: 29 November 2011 12:53 PM   [ Ignore ]
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I made this over the weekend. They are from Rose’s Christmas Cookies book and supposed to be Mocha Meringue but I didn’t have espresso powder.

Rose said to add a few drops of red food coloring to give the chocolate a richer color. I added a few drops too many and they ended up in this pretty pink color smile.

I let the meringue dry for 2 1/2 hours at room temperature before baking, as per recipe. And yet they crack! Rose said in her book that the meringue would crack when it’s not dried up properly. I think mine is properly dried so I ‘m not sure what happened but every single one of the crack! Does anyone have any idea why this happened? I know my oven temperature is right on and I baked these according to the recipe times.

Oh well, they are still pretty and tasted very good. I love the chocolatey smell and flavor.

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Posted: 29 November 2011 02:43 PM   [ Ignore ]   [ # 1 ]
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Oooh, Jenn, those are really pretty.  I like the color!

I am sorry to hear about the crack, but I think the crack is very pretty and French looking.  Like old architecture.

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Posted: 29 November 2011 02:44 PM   [ Ignore ]   [ # 2 ]
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Those look nice!  I haven’t made them, but I have noticed that some things in my kitchen don’t dry as quickly as in Rose’s test kitchen.  Could have to do with cookie size, or with weather.

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Posted: 29 November 2011 08:23 PM   [ Ignore ]   [ # 3 ]
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pretty regardless!  Perhaps using superfine or confectioners sugar.  What does the recipe call for?

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Posted: 30 November 2011 02:52 PM   [ Ignore ]   [ # 4 ]
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Anne, thanks for comparing them to old architecture! I love your imagination smile.

Julie, I’d think since Colorado is so dry they would take less than 2 hours, but it took 2 1/2 hours. And through my sleuthing (peeking through the glass window of the oven), I noticed that they crack in the 1st 5 minutes.

Hector, the recipe calls for fine sugar, not confectioner.

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Posted: 30 November 2011 03:30 PM   [ Ignore ]   [ # 5 ]
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i can’t remember what the technical detail was for baked meringues, works like magic to prevent cracks.  i think it is the sugar.  try super super fining the fine sugar you have in the food processor until near dust and see if it makes a difference.  i remember reading that using confectioners sugar may help.  try read about the meringue swans on the swan lake cake on CB.

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Posted: 30 November 2011 07:10 PM   [ Ignore ]   [ # 6 ]
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Hi Jenn,
You might also want to look up Rose’s Crisp French Meringue from the Cake Bible p.296.
I haven’t compared the two recipes, but I have tried this one and it was superb. smile

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