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I even thought about telling you that I made these lovely French Meringues because they were "French" and that's what a blog with the name The Café Sucré Farine should be posting for Valentine's Day. That would be the proper thing to do, right? The truth of the matter was, I was totally out of butter!
I wanted to make a few Valentine treats to take to my son and daughter-in-law. We were invited for dinner on Sunday evening, so I got up early that morning to get started before church. I wasn't sure what I wanted to make, so I thought I'd check first to see what ingredients I had to work with. I was super shocked to discover that there was NO butter! I usually keep a good supply of basic pantry supplies, but somehow, the butter had dwindled down to nothing unnoticed.
What was I to do? How could I make yummy Valentine's treats with NO butter? Being too lazy to run to the market (only 3 blocks away), I put on my thinking cap and checked out other ingredients that were available; sugar, flour, eggs, chocolate, citrus fruits, fresh strawberries, whipping cream and lots of condiments, like mustards, vinegars and in the freezer, a bunch of jars of Strawberry Jam.
I set to work - I whipped up the meringues and while they baked, I made the ganache and got ready for church. I let the meringues sit in the oven to cool till we returned home around lunch time. After that it was simply a matter of throwing the ganache into a zip lock bag, piping a dollop onto half of the meringues and giving each one a pretty top. The result -Oh my! I think you're going to love these melt-in-your-mouth treats. But be sure to make plenty, they'll go like hot cakes!
- For the meringues
- 4 egg whites
- 2 ¼ cups powdered sugar
- 1 teaspoon vanilla
- For the ganache
- 3 tablespoons heavy cream
- 3 tablespoons strained strawberry jam
- 4 ounces semisweet chocolate finely chopped
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Preheat oven to 150˚F*. Line two sheet pans with parchment paper (love this parchment paper from Costo. It lasts FOREVER!). With a pen, trace around a small round object (I used the top of a spice container, about 2-inches in diameter). Repeat tracing circles, leaving 1-inch in between, till parchment paper is filled. (I put about 18 on each sheet.) Repeat with second sheet pan. Set aside.
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Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and foamy.
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With mixer on low speed, add vanilla then, very slowly, add powdered sugar. Once all sugar has been added, set speed at medium and beat for 20 minutes. Mixture will be very thin at first, but will get quite thick, smooth and satiny.
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At this point you can either spoon the egg white mixture in mounds onto prepared cookie sheets or spoon mixture into a decorating bag (super cheap per bag!!) or a gallon size zippered bag fitted with a 2D Wilton tip (also called a drop petal tip) If using a zippered bag simply snip a tiny cut off one corner. Place 2D tip into bag and slip into corner opening then fill bag with egg mixture.
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To pipe meringues: start in center of one circle and swirl outward in a circular motion till circle is filled with meringue. Repeat till all circles are filled. For a great video tutorial on how to do this type of swirling, check this out.
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Bake for 2 hours or until meringues are crisp. Turn oven off and leave meringues in oven till completely cool. Remove from oven when cool .
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For the ganache and the final step for the meringues. While meringues are baking, prepare ganache; place jam and cream in a medium size microwave safe bowl. Cook on high for 1 minute**. Add the chocolate chips and allow to heat for 3 minutes. Whisk until mixture is smooth. Refrigerate for 45 minutes to an hour to thicken ganache***.
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Remove from refrigerator and whip the ganache for 5 minutes or until it's light, fluffy and color lightens slightly. Transfer to a piping bag fitted with a small round tip. (For "multi-colored effect see tip**** below.) Pipe (or spoon) a quarter size (or larger, if you want a thicker filling) onto half of the cookies Top with remaining cookies and compress gently till filling spreads to edges. Refrigerate for 30 minutes to set ganache.
Notes:
* ~ If your oven temperature doesn't run this low, set it for the lowest temperature and prop the door open slightly with a wooden spoon while baking.
** ~ If you don't have a microwave, place jam and cream in a small saucepan. Heat until tiny bubbles are just starting to rise to the surface. Turn off heat, add chocolate chips and allow to sit for 3 minutes, then stir with a whisk until chocolate is melted and mixture is smooth.
*** ~ If ganache becomes too thick in refrigerator (meaning it becomes a solid mass and won't come out of the bowl), microwave it for about 10 seconds to soften slightly before mixing.
**** ~ You can add a few drops of pink food coloring to meringues or, for the swirled or striped effect you see in the photos, paint a few thin strips of gel food coloring on the inside of your decorating bag, starting at the tip end and painting about halfway up the bag.
Carolyn says
These are...stunning! I don't want to make them or eat them, I just want to look at them! Although I am sure they taste wonderful too... 🙂
Peter @Feed Your Soul says
These are so beautiful. I featured them on my Valentines Day "Wrap" up at Feed Your Soul Friday Five - http://chefpeterskitchen.blogspot.com/2013/02/valentines-wrap-up.html
debakker says
Gorgeous! I'm just about to make these- one question though, do I really beat the whites and sugar for 20 minutes?
The Café Sucré Farine says
Yes, just walk away and do something else. They take a long time to get to the nice thick consistency which will make them pipe (or plop) beautifully. If the batter is too thin, they won't turn out as pretty.
Justin says
This is all fine and dandy, but what about the vanilla? You list it in the ingredients but never mention it again. I added it while initially beating the egg whites. I also made around 22 per sheet. Maybe I made them wrong? Some pictures during the process would have helped, but great and fun-to-make recipe. Thanks! 😀
The Café Sucré Farine says
Thanks Justin, I added the vanilla to the instructions. You did just fine, the amount you get per sheet just depends on the size of your meringues.
raineplayfair says
Yum - tried to recreate your lovely dessert but mine didn't come out nearly as pretty as yours. They still taste nice though! Thanks for the recipe.
The Café Sucré Farine says
So sorry yours aren't as pretty, did you beat them long enough? That is one of the secrets.
Sarah says
They look sooooo beautiful, not to mention delicious!
Wendy says
These are such pretty cookies! I bet the strawberry and chocolate flavors are perfect together. I can't wait to try this. I doubt I can make them beautiful like yours, but it will be fun trying. Thanks for the recipe and the link to the video!
Jemma says
These are too beautiful to nibble on!! Oh, my goodness!! I am a new follower!!
Mariya says
These are lovely! How did you add the food coloring to them to make a swirl like that?
The Café Sucré Farine says
Check out the "Notes" up above. I explained how to do it, it's really quite simple for such a pretty effect.
Lisa {Authentic Suburban Gourmet } says
These are simply beautiful! Look like little rosettes! They look very professional. Smile!
Amelia says
Hi Chris, your French Meringue is gorgeous. The two tone color is very pretty. You're excellent, your piping skill is very good, very professional.
Best regards. Take care.
Dining Alone says
These are beautiful! I hate when I find that I am out of something because I also try to keep my pantry stocked. But you sure came out ok with these 🙂
Roxana | Roxana's Home Baking says
these are by far the most beautiful meringue and edible roses I've ever seen. I can't stop staring at them. Stunning Chris!
Jen Laceda | Tartine and Apron Strings says
You are definitely Valentine-ready! I like the two-tone colours of your meringue roses. Chris, you are so talented for making these - very professional quality!
Sue/the view from great island says
You are so talented, Chris...these are perfect. I have to say the ganache filling puts them over the top. The swirls are flawless!
twodogsinthekitchen says
Those are so very pretty! I love how you just come up with ideas and work with it. I can do that with cooking but, making a sweet dish...nope! I need to follow a recipe. The photos are fantastic!
Paula - bellalimento says
Gorgeous! I have some serious meringue envy ; ) Maybe you can bring some to our lunch. J/K okay maybe not LOL xox
Erin @ Dinners, Dishes, and Desserts says
Stunning! Saw these on Foodgawker this morning as the #1 picture - congrats!
www.you-made-that.com says
Love these cute little meringues especially strawberry and chocolate. What beautiful photos of them too.
scrambledhenfruit says
So gorgeous- they look like roses! 🙂
Kim G. says
Chris, your meringues are absolutely lovely! This is the perfect treat for Valentine's day!
Patty says
These just make me smile Chris-I'm so impressed you whipped them up from ingredients in your pantry!
Love the pink 😉
Happier Than a Pig in Mud says
Absolutely gorgeous! I'd love to try one... or three:@)
Ginny says
These are absolutely, stunningly beautiful!!!!! Wish I could taste through the screen....
Natalie G says
So pretty! You've got some great skill 🙂