This is how Swiss Merengue looks when piped on a Ateco tip #127

This is how Swiss Merengue looks when piped on a Ateco tip #127

When it comes to baking, there are three types of merengue and each of them with a different purpose.

The Italian Merengue its the shiniest of all. I would use this merengue to decorate rustic cakes, where you transfer the merengue with a spoon or spatula and create the peaks with it.

The Swiss Merengue has a bit more of consistency. It is great to pipe into cakes to create decorations. It holds its shape very easily and all of the different peaks work great,

The French Merengue its the only merengue that egg whites are not cooked before creating the merengue. By this I mean that it is a merengue that it is used for baking: like a pavlova or maccarons.






Italian Merengue - Ingredients:
  • 110 gr Egg whites (3 eggs)
  • 220 gr Sugar
  • 80 ml Water
  • Swiss Merengue - Ingredients:
    • 150 gr Egg whites (5 eggs)
    • 250 gr Sugar
    • French Merengue - Ingredients:
      • 100 gr Egg whites (3 eggs
      • 100 gr Powdered sugar
      • 100 gr Sugar

      1. Italian Merengue: In a small pot combine the water and the sugar. Boil to 120C/ 240F. In the meantime place the egg whites in the bowl of a stand mixer with the whisk attachment. When the water starts to create bubbles, begin to whip the egg whites on slow speed. Once the sugar syrup reaches 115C/ 240F increase the speed of the mixer to medium high. When the sugar syrup reaches 120C/ 250F pour it over the egg whites and incresa the speed to high. Continue mixing until the merengue becomes shiny and there are stif peaks.
      2. Swiss Merengue: Create a double boiler. On a medium bowl place the sugar and egg whites. Whisk until well included. On a small pot place an inch of water and bring to boil. Whisk continuously so the egg whites do not cook. You should mix until the mixture reaches 70C. You could also identify the timing when you touch the mixture and do not feel the sugar. Pour the mixture into the bowl of a stand mixer with the whisk attachment. Whip in medium high until you have sift peaks and its shiny.
      3. French Merengue: Place the egg whites in the bowl of a stand mixer with the whip. Begin to whisk on medium speed. When the egg whites begin to get foamy pour the sugar on a continuous line. When all done, add the powdered sugar using the folding method. Cook with the oven to 100C/ 210F until merengue is dry. Store on an air tight container.


Red Velvet


Memorial Weekend is around the corner, are you planning a BBQ? or maybe bring some food to the office? Here a traditional Red Velvet cake. To make it more festive you could place a layer of blueberries and raspberries with the filling. 

Another idea will be replacing one layer with blue food coloring and making a layer of each color. 

Red Velvet with Cream Cheese Frosting





Makes: 40 churros 
         Prep time:         Cook time:

  • 500 gr All-purpose flour
  • 5 gr Sugar
  • 10 gr Salt
  • Frosting:
  • 452 gr Philadelphia cream cheese (I like to use Philadelphia)
  • 110 gr Butter
  • 10 gr Vanilla extract
  • 440 gr Powdered sugar

  1. Combine the flour, salt, and sugar on a medium bowl.
  2. Pour the water into a medium pot over high heat. When you see small bubbles all over the bottom of the pot, pour the flour while using a wooden or plastic spoon to mix. At the same time, start pre-heating the oil on a deep frying pan (I like to use a wok, since it is deep).
  3. You will continue mixing until the water is absorb by the flour and the dough does not stick to the pot.
  4. Lightly flour the surface and let the dough cooldown. Once it cools down, place the dough in the churro machine, and start making the churros.
  5. FROSTING: using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.

**Make Ahead: The batter can be refrigerated for several hours; bring to room temperature before baking.