Meringue Cuite, beloved by chefs due to it’s ability to keep it’s shape. It’s extremely stable and can be left out for hours without disintegrating, does not swell in the oven but is chalkier and more powdery than swiss meringue. Meringue Cuite is cooked meringue and requires a lot of whisking over a pan of hot water to get it to the desired stage – absolutely stable with no movement at all. It’s therefore ideal for making piped baskets and shapes, even if it isn’t as nice to eat.
When was the last time you saw the classic meringue cuite recipe; meringue basket? So long ago that I’ve failed to find an image of one through Google. I wasn’t that keen to make one in our creative meringue cuite session, but what to do with it instead? A search for “meringue cuite” came back with very few responses save a few seals and an albino hedgehog – I assume ‘cute’ was meant. But I had decided on an exotic fruit soup, and realising this might look like a lake I resurrected an old classic:
From swans to ducks. This was one of the most delicious things we cooked last week – caramelised duck breast with honey and ginger, served with rice noodles, chili, coriander, spring onions, sesame seeds and lime.
Wow I love the meringue swan!
Thank you, despite my initial reservations about this sort of meringue (taste wise) creating things out of it was great fun, and with other ingredients it tastes fine.
I know you’re way too busy to be doing frequent posts but I so enjoy the ones you have time to do! It sounds like you are utterly loving this experience and enjoying really managing to get your talented, creative teeth into it all! I am so inspired by everything you write and everything you make just sounds delicious!
Thanks Juls, I wish I had time to update the blog more often! Maybe when I’ve finished. Now to learn 770 pages of the techniques bible. Your turn next year 🙂