RECIPE: Swiss Meringue Gems by Anna Olson

This holiday season, surprise your family and friends by making Swiss Meringue Gems like Anna Olson.

Asia Food Channel treats its viewers with delectable goodies this December with the brand new season of Bake with Anna Olson. Anna may have been a baking wizard but she is so nice that she wants to share her baking tips and tricks with every one. There's a whole lot of savory souffles, pancakes, and other mouthwatering baked goodies.

Yield:  4 dozen

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Difficulty Level: Easy

INGREDIENTS:

Meringues

• 2 large egg whites, at room temperature
• 6 tbsp granulated sugar
• ½ tsp lemon juice
• Pink food coloring paste

Toppings

• 250ml whipping cream
• 3 tbsp icing sugar, sifted
• ½ tsp vanilla extract
• 48 fresh raspberries

Method:

1. Preheat the oven to 95 °C and line 2 baking trays with parchment paper.

2. Place the egg whites with the sugar and lemon juice in a metal bowl and whisk.

3. Place the bowl over a pot filled with approximately 2.5cm of simmering water and whisk the whites constantly until they are warm to the touch.

4. Using an electric beater, or pouring the warmed whites into the bowl of a stand mixer fitted with the whip attachment, whip the whites on high speed for about 4 minutes or until they are glossy and hold a stiff peak when the beaters are lifted.

5. Use a toothpick to add a little pink coloring paste and stir in by hand.

6. Spoon the meringue into a large piping bag fitted with a medium star tip. Pipe a dot of meringue on the underside of each corner of the parchment paper. This will stop the parchment from lifting up as you pipe. Pipe little rosettes (about 2.5cm) across the trays, leaving some space between them.  

7. Bake the meringues until they are dry, but not brown at all, for approximately 30 to 1 hour and 10 minutes. Cool the meringues on the baking tray.  

Chef’s tip: If you find the meringues still soft after cooling, return them to the oven.

8. To make the toppings, whip the cream in a bowl until it holds a soft peak.

9. Fold in the icing sugar and vanilla.

10. Fill a medium piping bag with the toppings and pipe a little cream on top of each meringue. Top each with a single raspberry. Serve within 2 hours.

Note: The meringues can be made up to a week in advance and stored in an airtight container, but the assembled gems should be enjoyed very soon after being topped.

Catch Bake With Anna Olson season 3, premiering on 16 December, Friday at 9pm, only on Asian Food Channel, available on:  

Platform	Channel Code
SkyCable	22 (Analog)/ 248 HD
Dream Satellite TV	27
Cignal	62
Destiny Cable	71 (Analog)/ 22 (Digital)

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