How to Make Swiss Meringue and Halloween Cookie Ideas

Swiss Meringue is one of the three ways to make a meringue. It’s stronger than French Meringue because we need to use heat to make it and it’s much easier to make then Italian Meringue.

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Course Dessert

Ingredients

100 g egg whites
170 g sugar
30 g powdered sugar
1/8 tsp cinnamon (for the fall spirit but it’s totally optional)

Instructions

Bring a saucepan with a few inches of water to a simmer and place the bowl on top. Make sure that the water doesn’t touches the bottom of the bowl. Add the sugar and egg whites to the bowl and continuously stir the mixture until the sugar has dissolved, increase in volume and turned slightly white, about 8-10 minutes. You can also use a thermometer and bring the mixture to 150-155 degrees Fahrenheit.
When the mixture is reaching the right temperature, remove it from the heat, clean the button of the mixing bowl with a towel and transfer it into a stand mixer bowl. Make sure that the mixing bowl and the whisk attachment are very clean and there's no residual oil or fat left behind to disturb or deflate the meringue.
Add a pinch of cinnamon and start mixing at high speed for about 8-10 minutes depends on the power of your mixer. When the stiff peaks form, stop the whisking, add the powdered sugar and mix for another couple of minutes. Powdered sugar will make the meringue more stable and it helps the meringue to hold its shape better.
Next, we need to color the meringue. I use green and orange gel food coloring. To make leaves on my pumpkins I colored a small amount of meringue a green color and a bigger amount of meringue an orange color. I also, saved a little bit of white meringue to make some ghosts.
Transfer the green meringue into a piping bag fitted with a piping tip number 352 to make some leaves on top of the pumpkins for a finished look. Transfer the orange meringue into a piping bag fitted with a plain piping tip number 12.
Pipe 4 half circles facing one another with 2 lines on each circle, followed by 1 straight line down the center. Add two green leaves to each pumpkin for a finished look.
To pipe the ghosts, transfer the white meringue into a piping bag, fitted with an extra-large plain piping tip. Press a little bit of meringue in the center and move down like a comma mark.
Dry the meringue in a preheated oven at 170F degrease with convection, if possible. Depending on the size of your meringue, bake for 60 to 90 minutes, or until the outside is crisp and the inside is dry. They should feel light and hollow. When done, the meringues should easily peel off the parchment paper.
When the cookies are cooled completely, using an edible marker draw a face on the ghosts.

Notes

Make sure that the mixing bowl and the whisk attachment are very clean and there's no residual oil or fat left behind to disturb or deflate the meringue.

Baked meringue cookies may be stored in a covered container at room temperature for up to two weeks.