{"id":15291,"date":"2023-05-18T03:42:10","date_gmt":"2023-05-18T02:42:10","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/05\/18\/merengue-wolke-der-verfuhrung\/"},"modified":"2024-04-11T15:29:58","modified_gmt":"2024-04-11T14:29:58","slug":"merengue-wolke-der-verfuhrung","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/05\/18\/merengue-wolke-der-verfuhrung\/","title":{"rendered":"Merengue – Cloud of Seduction"},"content":{"rendered":"\n
\"Merengue<\/figure>\n\n\n\n
\n \n

Merengue – Cloud of Seduction<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n In Switzerland, merengue are very well known; they are traditional pastries\u00a0from Meiringen, hence the name. By the way, they were invented by an Italian baker, not a Swiss one. They are eaten with whipping cream, sometimes with vermicelles, (chestnut puree) or just as “blutt” (naked) as we say. \n

\n\t\tI’ve been baking them for a long time, because you can’t buy them here in Asia. I tried them several times until they were perfect, because otherwise they taste like nothing, but now I got it! Actually, they are the perfect pastry because they are super to prepare and store and you can play with all kinds of flavors.\n <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
1 h 40 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
30<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
2 h 5 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n

For about 30 small Merengue:<\/h4>\n\t
    \n\t
  • <\/i>

    5 Egg whites<\/p><\/li>\n\t

  • <\/i>

    1\/2 tsp Cream of Tartar\u00a0<\/p><\/li>\n\t

  • <\/i>

    240 g powdered Sugar<\/p><\/li>\n

    For taste either:<\/h4>\n\t
  • <\/i>

    1\/2 tsp Vanilla Extract<\/p><\/li>\n\t

  • <\/i>

    1\/2 tsp Coffee Extract<\/p><\/li>\n

  • <\/i>

    1\/2 tsp Strawberry Extract<\/p><\/li>\n\t

  • <\/i>

    1\/2 tsp Orange Extract<\/p><\/li>\n\t

  • <\/i>

    1\/2 tsp Cocoa Powder<\/p><\/li>\n\t

  • <\/i>

    1\/2 tsp Almond Extract<\/p><\/li>\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Beat the egg whites until stiff, please use a cold metal or glass bowl! Towards the end, add the cream of tartar and continue beating. Then slowly add the sugar. Keep beating, I do this with a food processor, otherwise my arm would fall off. You beat much longer than normal egg whites!\n<\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    I divided the quantity into three and made one quantity with vanilla, one with coffee and one with strawberry and all three turned out great.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    The mixture is done when rubbed between your fingers no sugar is felt.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    Put the mixture in a piping bag and pipe onto a baking sheet.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    5<\/div>\n
    \n

    Step 5<\/h4><\/div>\n
    Bake in the oven at 110 C degrees for 90 minutes. They dry more than they bake. Then let them stand for another 10 minutes with the oven door slightly open. Then let them dry overnight.\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n The merengue can be baked 2-3 days in advance, but they must be kept tightly closed or even frozen. They are served with whipped cream or vermicelles. <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Merengue<\/figure>\n\n\n\n
    \"Merengue<\/figure>\n\n\n\n
    \"Merengue<\/figure>\n\n\n\n
    \"Merengue<\/figure>\n\n\n\n
    \"Merengue<\/figure>\n\n\n\n
    \"Merengue<\/figure>\n\n\n\n
    \"Merengue<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Merengue – Cloud of Seduction Pane-Bistecca In Switzerland, merengue are very well known; they are traditional pastries\u00a0from Meiringen, hence the name. By…<\/p>\n","protected":false},"author":4,"featured_media":157362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,32,85,235,243,361,54,182,77,34],"tags":[38,88,237,363,58,183,83,40],"class_list":{"0":"post-15291","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-desserts","9":"category-eggs","10":"category-baked-goods","11":"category-gifts-from-the-kitchen","12":"category-glutenfrei","13":"category-italien","14":"category-cookies","15":"category-switzerland","16":"category-sweets","17":"tag-dessert","18":"tag-eggs","19":"tag-baked-goods","20":"tag-glutenfrei","21":"tag-italien","22":"tag-kekse","23":"tag-switzerland","24":"tag-sweets","25":"post_format-post-format-gallery"},"yoast_head":"\nMerengue - Wolke der Verf\u00fchrung<\/title>\n<meta name=\"description\" content=\"Merengue - Wolke der Verf\u00fchrung, ein delikates Geb\u00e4ck, das jeder mag. 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