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Swiss Meringue Fleurs-De-Lis

  • yield: Makes about 130
Photography: Dana Gallagher

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Ingredients

  • 5 large egg whites
  • 1 cup granulated sugar

Cook's Note

Store in a cool, dry place up to 2 weeks.

Directions

  1. Step 1

    Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer, 2 to 3 minutes.

  2. Step 2

    Transfer bowl to mixer; fit mixer with the whisk. Beat on medium-high speed until mixture has cooled and formed stiff, glossy peaks, 6 to 8 minutes.

  3. Step 3

    Line four baking sheets with waxed or parchment paper; set aside. Fit a pastry bag with a coupler and an Ateco number 13 star tip; fill bag with meringue. For Lord Baltimore cake, pipe 120 1/2-inch-high fleurs-de-lis onto lined sheets, refilling pastry bag as needed; for Lady Baltimore cake, pipe 3/4-inch-high fleurs-de-lis. Let dry overnight. If humidity is high and meringues remain moist, preheat oven to its lowest temperature (about 150 degrees), and bake meringues until they are dry; do not let them brown. Let cool; wrap sheets with plastic.

Source
Martha Stewart Weddings, Summer 2004

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