Be inspired by ♥ Swiss Meringue

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Recipe For Swiss Meringue — 36 Comments

  1. Seriously mouth watering as I read this. Never tried grapefruit curd – must rectify.
    Sally – My Custard Pie sharing the blog ♥ Comment on What a visit to the creek reveals about Dubai by francine@lifeinthefoodlaneMy Profile

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    • I used some more of the curd this weekend to make a topping for cupcakes 🙂

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  2. Tandy, what great buys! The customer service really does make the difference to whether or not you’ll come back though, doesn’t it! Lovely meringue pie, it looks mouthwatering! 🙂

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    • This whole experience has changed where I will buy my perfume in future for sure!

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  3. Such a pretty, light dessert!
    Mary Frances sharing the blog ♥ Falksalt Citron on Roasted PompanoMy Profile

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    • Thank you Mary Frances 🙂

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  4. A great result for you on both counts!

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    • Thank you Tanya 🙂

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  5. Tandy, your method of making SM is nearly correct, however, is is quite important to whisk over the bainmarie until the temperature reaches 71°C. This magic temperature ensures that all bacteria, including salmonella, is killed and makes your meringue a safe product. Just trying to ensure a bit of food safety. Otherwise you have a great site, which I pop-in to read every now and then.

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    • HI John, thanks so much for the additional information and the visit 🙂

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  6. I love that you got more (perfume) than you bargained for in France. I made strawberry swiss meringue for Zoe’s birthday cake the year before last and topped a fresh strawberry cake with it. I love how light and delicious it is. Not super sweet. 🙂 xx

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    • That sounds so delicious Tami 🙂

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  7. I’ve never tried the Swiss method for meringue, but it sounds marvelous. 🙂
    Krista sharing the blog ♥ A Deeper Kind of BraveMy Profile

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    • It was something new for me too Krista 🙂

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  8. They look pretty, Tandy! I love the “evolution” photos you put up, too!!!

    Gourmet Getaways
    Gourmet Getaways sharing the blog ♥ Skinny Fresh Fruit FrappeMy Profile

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    • Thank you Julie 🙂

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  9. Hi Tandy, great story. Love the meringue, that’s one thing that I have never made before.
    cheri sharing the blog ♥ Sharlotka, A Russian Apple CakeMy Profile

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    • I am going to start playing around with this some more Cheri to make frosting 🙂

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  10. I love meringue, but never made Swiss meringue, always afraid of this technique…I sure should give a try…specially small quantity like yours…thanks for the inspiration Tandy.
    So cute your lemon meringue pies…
    Hope you are enjoying your day 😀

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    • Thank you Juliana, it was much easier than I thought it would be so I hope you give it a try 🙂

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  11. Yum – Tandy – these look so good.

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    • Thank you Rachel 🙂

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  12. Oh, that’s so lucky. Maybe I should start buying perfumes that aren’t going to be sold anymore 🙂
    Natasha sharing the blog ♥ Blog Action Day 2014: InequalityMy Profile

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    • We could be on to something here Natasha 🙂

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  13. I have never successfully made meringue, but maybe with this recipe…looks great!

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    • I hope you try and succeed Joanne 🙂

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  14. I love your swiss meringues. I confess in the past my meringue falls a little flat, so it’s a treat I order out to be safe =) But I’m eager to try again, I would love to be successful!

    And your perfume story is so fun, I read something like 90% of French women wear perfume. No wonder with the great selection they have.
    Laura @ Raise Your Garden sharing the blog ♥ Planting GarlicMy Profile

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    • I am so sure you can be successful Laura! I have worn perfume every day since I was in my twenties, and mostly the same fragrance 🙂

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  15. Damn delicious, smooth and pluffy meringue!!!
    worth to try recipe, great job my friend…

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    • Thanks Dedy 🙂

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  16. My dad LOVES this pie, I want to try a swiss meringue for him now 😀
    Looks delicious!

    Cheers
    Choc Chip Uru

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    • Hope you make this for him Uru 🙂

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  17. Love swiss meringue! Bookmarking the recipe!

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    • Hope you make it soon Jess 🙂

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  18. Mmmm… It is definitely coffee and lemon meringue weather today! Lovely pics 🙂

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    • Oh, this would go down a treat right now for sure!

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