{"id":44336,"date":"2025-01-24T04:48:23","date_gmt":"2025-01-24T04:48:23","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/meringue-tower-sweet-baking-adventures\/"},"modified":"2025-01-24T04:48:23","modified_gmt":"2025-01-24T04:48:23","slug":"meringue-tower-sweet-baking-adventures","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=44336","title":{"rendered":"MERINGUE TOWER \u2013 Sweet Baking Adventures"},"content":{"rendered":"


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Meringue Tower!!! The final dessert for MERINGUE month!!! It\u2019s a tower full of happiness to share with friends and families!!!<\/p>\n

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To make meringues, there are a few things that we need to pay attention to. The egg temperature, the bowl, the sugar, and patience.<\/p>\n

The recommended egg temperature for making meringue is room temperature. Why use room-temperature eggs? Well when eggs are cold, the egg whites tend to reduce meringue volume. We want the meringue to be light, and fluffy and rise up. <\/p>\n

The bowl has to be clean of any oils. There\u2019s a science behind this and it\u2019s way to complicated for me to even try to explain it, but the simple answer is oils or fat is going to make it harder for the egg whites to rise. <\/p>\n

The sugar. When mixing the egg white with the sugar, you want to make sure that all the sugar are fully dissolved. I noticed that it takes me a lot longer when using regular sugar that super fine sugar. So my solution is to make my own super fine sugar by blending regular sugar in my blender like the picture below.<\/p>\n

Last but not least is patience. But I\u2019ll explain more at the end.<\/p>\n

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You can make meringue by whisking by hand, but I have to warn you it\u2019s gonna be a workout!! I like to use my stand mixer because there\u2019s going to be long time of mixing. In the stand mixer, combine eggs, cream of tartar, salt and vanilla extract in a grease free bowl .<\/p>\n

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Once the eggs are at soft peak, add the sugar one tablespoon at a time. Now this is what I mean by patience. You cannot add all the sugar at the same time. It will make it a lot harder for the egg white to rise. So add a tablespoon of sugar, wait for 15 seconds (I actually did One Mississippi, Two Mississippi ..), then add another tablespoon of sugar until all the sugar are out.<\/p>\n

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How do you know if you\u2019re meringue is ready? Pinch a little bit of the meringue and rub it in between your fingers. if you can still feel the sugar, mix it a little bit more. The meringue should also look glossy.<\/p>\n

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Once you add on your food coloring, pipe the cookies on a parchment paper. So how many cookies you are going to make, will depend on how tall the tower will be. I would make extra just in case of breakage or even the case of hunger!! <\/p>\n

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Wrap the foam cone with a plastic wrap. Make sure that all the surface is wrapped. Brush the surface with royal icing. I color the royal icing the same as the meringue so it blends in. <\/p>\n

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Start adhering the meringue by dabbing the bottom of the cookies with royal icing and stack it onto the foam cone. <\/p>\n

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Once the cone is covered with the meringue, you will see some gaps. Fill the gaps by piping royal icing in it. <\/p>\n

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Beautiful!!! This is so fun to make and it\u2019s great as a centerpiece!! <\/p>\n

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Happy Baking!!<\/p>\n

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Ingredients<\/h3>\n