{"id":95036,"date":"2019-08-23T20:21:00","date_gmt":"2019-08-23T09:21:00","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=95036"},"modified":"2019-08-23T21:05:16","modified_gmt":"2019-08-23T10:05:16","slug":"parisian-meringue-dessert","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/parisian-meringue-dessert\/","title":{"rendered":"Parisian Meringue Dessert Aux Merveilleux (Wonderful)"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/parisian-meringue-dessert\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ec83034FRWg?rel=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h4>Meringue recipe for domes and circles <\/h4>\n<p>(makes 45 domes and bases when piped in 3.5cm (1.38 inches) circles)<br \/>\n300g (10.58 ounces) caster sugar or super fine sugar<br \/>\n6 egg whites<\/p>\n<p>Beat on high speed until glossy and thick.<br \/>\nPipe as shown in the video and bake for 90 minutes at 100C (212 degrees Fahrenheit).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066655-550x413.jpg\" alt=\"meringue recipe ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-95040\" data-wp-pid=\"95040\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066655-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066655-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066655-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066655-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4>Crispy meringue for the outside<\/h4>\n<p>250g (8.82 ounces) caster sugar or super fine sugar<br \/>\n4 egg whites<\/p>\n<p>Whip together until smooth and thick.<\/p>\n<p>Pipe half of this as plain meringue strips onto non-stick baking paper (see video).<\/p>\n<p>Split the remaining mixture into two bowls. <\/p>\n<h4>Coffee Meringue<\/h4>\n<p>1\/4 of the above meringue mixture<br \/>\n1 tsp of instant coffee<br \/>\n1 tablespoon of hot water<br \/>\nDissolve the coffee in the hot water and fold into he meringue.  Note I found this to be too strong and bitter, if making again would only add half of this coffee mixture.<\/p>\n<h4>Cherry Meringue<\/h4>\n<p>1\/4 of the above meringue mixture<br \/>\n3 table spoons of tinned cherry juice<br \/>\nHeat the cherry juice to concentrate it down to 1 tablespoon.<br \/>\nFold into he meringue and pipe onto lined baking trays.<br \/>\nBake at 100C (212 degrees Fahrenheit) for 60 minutes.  Allow to cool for about ten minutes, chop to desired size and store in airtight container until ready to use.<\/p>\n<h4>Nut Praline Recipe<\/h4>\n<p>2 cups sugar<br \/>\n1\/3 cup water<br \/>\n1 cup almonds or hazelnuts<\/p>\n<p>Place the nuts on a tray lined with non stick baking paper in the oven at 150C (302 degrees Fahrenheit).<\/p>\n<p>Put the sugar and water into a pan and stir until the sugar is dissolved.  Wash down the sides of the pan with a we4t pastry brush and boil, unstirred, until it turns lightly golden brown.  Do no overcook or it will taste burnt.  Pour half of this mixture over the nuts and move around until they are coated.  Leave to cool and chop into small pieces.  Store in an airtight container.  <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/almond-praline-how-to-cook-that-550x595.png\" alt=\"ann reardon almond praline\" width=\"550\" height=\"595\" class=\"aligncenter size-large wp-image-95049\" data-wp-pid=\"95049\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/almond-praline-how-to-cook-that-550x595.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/almond-praline-how-to-cook-that-277x300.png 277w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/almond-praline-how-to-cook-that-768x831.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/almond-praline-how-to-cook-that-300x325.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/almond-praline-how-to-cook-that.png 1910w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4>Caramel<\/h4>\n<p>To the remaining sugar mixture int eh pan add<br \/>\n1 tablespoon of butter<br \/>\n1\/2 cup cream<br \/>\nReturn to the heat and stir until the mixture is smooth.  Pour into a heat proof bowl and leave to cool.<\/p>\n<h4>Chocolate Shavings<\/h4>\n<p>200g (7.05 ounces) Dark Chocolate<br \/>\n200g (7.05 ounces) white chocolate<br \/>\nUse a potato peeler to make chocolate shavings from eh blocks of chocolate.<\/p>\n<h4>Cream<\/h4>\n<p>600mL (20.29 fluid ounces) cream (35% fat)<br \/>\n200mL (6.76 fluid ounces) double cream (56% fat)<br \/>\nWhip until thick<\/p>\n<h4>Assembly \/ Flavour Combinations<\/h4>\n<p><strong>Le Merveilleux<\/strong><br \/>\nmeringue, cream, dark chocolate<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066781-300x225.jpg\" alt=\"chocolate dessert ann reardon\" width=\"300\" height=\"225\" class=\"aligncenter size-medium wp-image-95043\" data-wp-pid=\"95043\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>L&#8217;Incroyable<\/strong><br \/>\nmeringue, cream, white chocolate<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066741-300x225.jpg\" alt=\"ann reardon how to cook that meringue\" width=\"300\" height=\"225\" class=\"aligncenter size-medium wp-image-95042\" data-wp-pid=\"95042\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066741-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066741-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066741-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066741-400x300.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>L&#8217;Impensable <\/strong><br \/>\nMeringue, cream, coffee meringue<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066803-300x225.jpg\" alt=\"coffee meringue recipe how to cook that\" width=\"300\" height=\"225\" class=\"aligncenter size-medium wp-image-95044\" data-wp-pid=\"95044\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066803-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066803-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066803-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066803-400x300.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>L&#8217;Excentrique<\/strong><br \/>\nMeringue, cream, cherry meringue<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066790-300x225.jpg\" alt=\"howtocookthat fruity meringue dessert\" width=\"300\" height=\"225\" class=\"aligncenter size-medium wp-image-95046\" data-wp-pid=\"95046\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066790-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066790-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066790-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066790-400x300.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Le Magnifique<\/strong><br \/>\nMeringue, cream, caramel, praline<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066800-300x225.jpg\" alt=\"hazelnut praline dessert how to cook that\" width=\"300\" height=\"225\" class=\"aligncenter size-medium wp-image-95048\" data-wp-pid=\"95048\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066800-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066800-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066800-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066800-400x300.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Le Sans-Culotte<\/strong><br \/>\nMeringue, Cream, caramel, plain meringue<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066799-300x225.jpg\" alt=\"meringue dessert recipe ann reardon\" width=\"300\" height=\"225\" class=\"aligncenter size-medium wp-image-95047\" data-wp-pid=\"95047\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066799-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066799-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066799-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066799-400x300.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/> <\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Parisian Meringue Dessert Aux Merveilleux (Wonderful)\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066799-300x225.jpg\",\n  \"description\": \"Meringue dessert from Paris recipe with video tutorial by Ann Reardon How To Cook That\",\n  \"keywords\": \"Parisian Meringue Dessert Aux Merveilleux du Fred\",\n  \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"8\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2019-08-23\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT50M\", \n  \"totalTime\": \"PT60M\", \n  \"recipeCategory\": \"dessert, morning tea, afternoon tea, snack, party, birthday, chocolate\", \n  \"recipeCuisine\": \"French\", \n  \"recipeYield\": \"45\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"servingSize\": \"1\",\n    \"calories\": \"40 cal (167.36 kilojoules)\"\n  },\n  \"recipeIngredient\": [\n    \"6 egg whites\",\n    \"300g (10.58 ounces) caster sugar\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Beat on high speed until glossy and thick.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Pipe as shown in the video\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Bake for 90 minutes at 100C (212 degrees Fahrenheit).\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Parisian Meringue Dessert Aux Merveilleux (Wonderful)\",\n    \"description\": \"Meringue dessert from Paris recipe with video tutorial by Ann Reardon How To Cook That\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2019\/08\/P1066799-300x225.jpg\",\n    \"uploadDate\": \"2019-08-23\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/ec83034FRWg?rel=0\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/parisian-meringue-dessert\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"chocolate dessert ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2019\/08\/P1066781-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"95043\" \/><\/a><p>&nbsp; Meringue recipe for domes and circles (makes 45 domes and bases when piped in 3.5cm (1.38 inches) circles) 300g (10.58 ounces) caster sugar or super fine sugar 6 egg whites Beat on high speed until glossy and thick. Pipe as shown in the video and bake for 90 minutes at 100C (212 degrees Fahrenheit). Crispy meringue for the outside 250g (8.82 ounces) caster sugar or super fine sugar 4 egg whites Whip together until<\/p>\n","protected":false},"author":1,"featured_media":95043,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145,150],"tags":[31,3091,3310,803,26,581,3314,1227,3011,3313,1630,952,998,3309,3311,3312,2745,2569,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/95036"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=95036"}],"version-history":[{"count":11,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/95036\/revisions"}],"predecessor-version":[{"id":95158,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/95036\/revisions\/95158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/95043"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=95036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=95036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=95036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}