From Dominique Ansel's MasterClass

Chocolate Cake Accent: Swiss Mini Meringues

Learn Chef Dominique’s method for making light and airy meringue and his technique for piping wonderfully crunchy meringue kisses. These mini meringues will be used in Chapter 12: Chocolate Cake Finishing.

Topics include: Mini Me's

Play

Learn Chef Dominique’s method for making light and airy meringue and his technique for piping wonderfully crunchy meringue kisses. These mini meringues will be used in Chapter 12: Chocolate Cake Finishing.

Topics include: Mini Me's

Dominique Ansel

Teaches French Pastry Fundamentals

Learn More

Preview

Chef Dominique covers his chocolate cake with dozens of tiny meringue drops called “Mini Me’s,” which transform the cake into a spiky, fantastical creation. It’s an optional addition once the cake is glazed and set, but one that adds texture and dimension to an already stunning work of pastry art. Tips for Making Perfect Meringue - Don’t worry about over-whipping the meringue. It won’t affect the final outcome of the product, so better to over-whip than under-whip. - When making meringue, it is very important to use clean tools. If a drop of oil (or other fat) or egg yolk gets into the egg whites, the meringue will not whip properly. - When making Mini Me’s, it is important to work with the meringue while it is slightly warm to the touch or else it will be too thick to pipe evenly. - Use the meringue right away. Don’t store it in the fridge, because the sugar will start to separate and seep and that fluffy texture will start to deflate. - Decorate or pipe your tart/cake immediately. You can also gently brown the surface of the meringue with a small hand-held butane torch to give it a caramelized finish (be sure to ignite the torch away from the meringue first, so the meringue doesn’t end up tasting like butane). - The more you work the meringue, the looser its structure becomes. When it bakes, a loose meringue will become flat and dense. It is very important to be as gentle as possible at this stage. Recipe: Chef Dominique Ansel’s Swiss Meringue Recipe Ingredients - 266g (2 1⁄4 cups) confectioners’ sugar - 120g (4 each) large egg whites Equipment - Whisk - Spatula - Stand mixer or hand mixer with whisk attachment - Candy thermometer - Piping bag - Plain #804 tip (3/8-inch/1 cm diameter) - Sheet tray - Parchment paper - Optional: Two 4-inch diameter by 2-inch tall ring molds (if making baked meringue base for pavlovas) Method 1. Preheat the oven to 200°F (95°C) for conventional or 175°F (80°C) for convection. 2. Fill a medium pot with about 3 inches (about 7.5 cm) of water and bring to a simmer. 3. In a medium heat-proof bowl (or the metal bowl of a stand mixer), stir together the confectioners’ sugar and egg whites. 4. Place the bowl on top of the pot of simmering water. The bowl should sit on the rim of the pot, well above the water. 5. Whisk the egg white mixture constantly as it warms. When it reaches 113°F (45°C) and feels hot to the touch and the sugar is fully dissolved, remove the bowl from the pot. 6. Using a stand mixer or hand mixer fitted with a whisk, whip the egg whites on high speed. As they whip, the egg whites will double in volume, thicken, and cool. 7. When finished, the meringue will be very fluffy, with a consistency similar to shaving foam, and hold a medium-soft peak. This should take about 5 minutes, depending on your mixer. How to Make Chef Dominique Ansel’s Mini Me’s (Swiss Meringues): The style of meringue Chef Dominique makes for the meringue dro...

The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I love the basics of pastry, this was insightful and informative! I especially love the croissant, i have struggled with it before and this class was a great help!

Excellent course. Worth the membership if it were the only class I took.

I saw it on Facebook and immediately ordered it. I have learned so much and am so grateful to Chef Ansel for sharing so many helpful tips that make a huge difference for a successful, beautiful, tasty recipe. I have always loved to cook for my family and surprise them with beautiful, delicious new foods! This class definitely gave me a whole new repertoire of tasty , impressive desserts. Thanks!

This class made me think out of the box. Creativity is now a must! thank you Chef Ansel

Comments

Marian S.

Lost this recipe a few years ago.....so pleased to have this class now with chef Dominique !!

Ali S.

my oven's temperature starts at 120 C, do you think if I bake them for less time I'll get a similar result?

Traci

That's a much easier recipe than I use. I like the use of powdered sugar. The meringues were so beautiful. I've used a similar recipe and these are so versatile.

Yanira E.

Chef Dominique, I am an amateur in pastry during all my life and now at my 28 years after all these years cooking I am learning theings I never learned before! Thank you so much! Ypu are and inspiration for me. Pleas help me what does Rotate means in the merengue recepi. Rotate what to what, I didnt get it. Thank You!

Yanira E.

Hello! I dont undesrtand wht does this mean "Bake the meringues for 20 minutes. Rotate the pan 180 degrees and bake for 20 minutes more. Continue to rotate every 20 minutes until the meringues are completely dry, about 1 hour 20 minutes total." Rotate to what? the rotate I dont understand. Pleas help.

Kelkar

I am really excited and am waiting to try out all these recipes! One thing I always wanted to know is if we can use the egg whites bought from the supermarket instead of separating the eggs. I am always worried about mixing yolk into the whites when I separate them at home.

Margaret E.

Chef you are so talented. I'll try the piping, knowing I'll have it all over me and everything else. Hoping with your tips I won't be as messy.

Nick B.

I can't tell you excited I am to be taking this class! I am a good savory cook and I'm trying to explore more baking and pastry. I always thought because you have to be so precise with a baking recipe that there is no room for your own creativity. I'm finally learning that this is not the case. Thank you for the inspiration Chef!

Terryann B.

Chef Dominique, I have read your cookbook from the first to the very last page, then I found you on my MasterClass, I cannot tell you how happy I am, I just wanted to thank you for sharing your passion with all of us and for telling your story, you sir Chef are my Hero in he Pastry World! 💋