Best 2 Almond Swiss Meringue Recipes

Almond Swiss meringue is a popular and versatile culinary treat that can be enjoyed on its own or used as a topping or filling in a variety of desserts. It features a delightful balance of sweet, nutty flavor, and light, fluffy texture, making it a favorite among home cooks and professional chefs alike. Mastering the art of making almond Swiss meringue is essential for any baker seeking to add a touch of elegance and sophistication to their culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE ALMOND CAKE WITH SWISS MERINGUE BUTTERCREAM

Orange Almond Cake with Swiss Meringue Buttercream image

Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 8-inch two-layer cake

Number Of Ingredients 10

Ingredients

1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans
1 1/2 cups sifted cake flour (not self-rising), plus more for pans
1 cup plus 3 tablespoons sugar
6 large eggs, separated
Grated zest of 2 oranges
2/3 cup strained, freshly squeezed orange juice
1/2 teaspoon pure almond extract
1 1/2 cups finely ground blanched almonds
Pinch of salt
Martha's Swiss Meringue Buttercream

Steps:

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.
In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.
Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.
Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.
Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
Using an offset spatula, cover cake again with remaining frosting.

SWISS MERINGUE BUTTERCREAM FOR FRENCH ALMOND MACARONS

Swiss Meringue Buttercream for French Almond Macarons image

Use this recipe to make our French Almond Macarons.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 4

Ingredients

4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
2 1/2 teaspoons pure vanilla extract

Steps:

Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Tips:

Ensure your egg whites are at room temperature before whipping. This will help them reach their full volume and create stiff peaks.
Use a clean, dry bowl and whisk when whipping the egg whites. Any grease or residue can prevent the egg whites from whipping properly.
Add the sugar gradually while whipping the egg whites. This will help prevent the egg whites from becoming grainy.
Continue whipping the egg whites until they reach stiff peaks. This means that when you lift the whisk out of the bowl, the peaks of the egg whites should stand straight up.
When folding the meringue into the almond mixture, do so gently to prevent deflating the meringue.
Bake the meringue at a low temperature for a long period of time. This will help prevent the meringue from cracking or browning too much.
Let the meringue cool completely before serving. This will help it to set properly.

Conclusion:

Almond Swiss meringue is a delicious and impressive dessert that can be enjoyed by people of all ages. With its delicate almond flavor and fluffy texture, it is sure to be a hit at your next gathering. By following the tips above, you can create a perfect Swiss meringue that will wow your guests. So next time you are looking for a special dessert, give Almond Swiss meringue a try. You won't be disappointed!