question on procedure

Discussion in 'Pastries & Baking' started by mel, Jan 27, 2004.

  1. mel

    mel

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    Hello,

    Today I attempted making a meringue vol au vent,following
    a recipe for dacquoise. As most can quess, it worked out
    fine if I was looking for some needed discs for a napoleon
    setup.
    In order to make these vol au vents, is it just a matter
    using stiff eggwhites? For almond flavoring, can I add
    almond extract once the whites reach a soft peak?
    I'm envisioning the final product to be one filled with
    white chocolate, raspberry garnish.
    Any suggestions would be greatly appreciated.
    mel
     
  2. panini

    panini

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    try a swiss merengue. or 3 to 1
     
  3. thebighat

    thebighat

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    Without knowing what you actually did, if I were going to make a meringue vol au vent, I would make a heavy meringue, 2 sugar to 1 whites, warm all the whites with half the sugar, then whip it while drizzling in the rest of the sugar, fold in the almond extract and then..and this is key, pipe a base and several rings and bake them at about 300 degrees till almost done. Then, using a little bit of meringue I had held back, I would glue and stack the rings onto the base and bake it till it held together. I might even cover the outside of it with a thin coat of meringue and decorate it with a star tip, or not.
     
  4. mel

    mel

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    Many thanks, I will give these suggestions a
    try.
    best, mel