Equipment
Ingredients
Swiss Meringue Base
- 120 g egg whites, room temperature
- 240 g caster sugar
- 5 ml vanilla extract
- 1 g cream of tartar
- gel food coloring
Filling Option 1: Peppermint White Chocolate Ganache
- 150 g white chocolate, finely chopped
- 50 ml heavy cream
- 2 ml peppermint extract
Filling Option 2: Dark Chocolate Orange Ganache
- 100 g dark chocolate, finely chopped
- 100 ml heavy cream
- 2 g orange zest, finely grated
Nutrition (per serving)
Method
Preheat your oven to 90°C (195°F). Line two large baking trays with parchment paper. Wipe the stand mixer bowl and whisk attachment with a little lemon juice or white vinegar to ensure they are completely grease-free.
Place the egg whites and caster sugar into a heatproof bowl set over a saucepan of gently simmering water, ensuring the water does not touch the bottom of the bowl. Whisk constantly until the sugar is completely dissolved and the mixture reaches 71°C (160°F) on a thermometer.
Transfer the hot egg white mixture to the stand mixer fitted with the whisk attachment. Add the cream of tartar. Whip on medium-high speed for 10 minutes until the meringue forms stiff, glossy peaks and the outside of the bowl feels room temperature.
Fold the vanilla extract into the meringue. Divide the mixture into separate bowls depending on how many colours you want. Gently fold a tiny amount of gel food colouring into each batch until the desired festive shade is reached.
Transfer the coloured meringues to piping bags fitted with star piping tips. Pipe small kisses, about 2.5cm wide, onto the prepared baking trays, leaving a small space between each.
Bake in the preheated oven at 90°C (195°F) for 75 minutes. Do not open the oven door during this time.
Turn the oven off and leave the meringues inside to cool completely for at least 75 minutes. This gentle cooling prevents them from cracking.
While the meringues cool, prepare the fillings. Heat the heavy cream for your chosen ganache in a small saucepan until just simmering, then pour it over the finely chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth. Add the peppermint extract or orange zest respectively. Chill in the refrigerator for 30 minutes until it thickens to a pipeable consistency.
Pair up the cooled meringue shells by size. Transfer the thickened ganache to a piping bag and pipe a small dollop onto the flat side of one meringue, then gently press the second meringue on top to create a sandwich. Repeat until all are filled.
Chef's Notes
- Heating the egg whites and sugar to 71°C (160°F) safely pasteurizes the eggs, making this Swiss meringue suitable for pregnant women and vulnerable populations.
- Always use gel or powder food colourings for meringues. Liquid colourings add unnecessary water which destabilises the delicate foam and causes collapse.
- When making the ganache, resisting the urge to stir immediately allows the ambient heat to evenly melt the cocoa butter, resulting in a silky, unbroken emulsion.
- For a stunning marbled effect, paint vertical stripes of gel food colouring on the inside of your piping bag before filling it with white meringue.
Storage
Refrigerator: 1 week — Store filled meringues in the refrigerator to preserve the ganache, but note the shells may soften slightly over time.
