Chocolate tiramisù topped with soft baked / chewy meringue (higher heat, less time in the oven).
Text Photo & Video © JE Nilsson & CM Cordeiro 2020
In Sweden, small meringue / maränger kisses can be found in the stores, located usually close to where the ice-cream is sold, the suggestion being that meringue kisses are complementary toppings to ice-cream. Popular in the summer, larger disc shaped meringue can be store bought too, for the purposes of using to build a marängtårta or variations of pavlova. Depending on purpose of maräng use, here’s the Swedish basic recipe for a crisp maräng:
Ingredients to ca. 50 meringue / maränger kisses
3 egg whites ca. 100g
1 dl white granulated sugar ca. 90 g
1 tsp vinegar or lemon juice
1.5 dl powdered sugar ca. 150 g
Set the oven to low heat, at about 80°C. Whisk the egg whites till stiff peaks form, adding in the sugar and vinegar a little at a time. Portion out the meringue kisses with a teaspoon. Bake the meringue kisses for about 2 hours and once they’re crisp, leave the in the oven to cool completely before taking them out and storing them in a jar.
Swedish meringue / maränger, baked crisp.
