FabSwingers.com mobile

Join us FREE, we're FREE to use

Web's largest swingers site since 2006.

Already registered?
Login here

Back to forum list
Back to The Lounge

3 types...

Jump to newest
 

By (user no longer on site) OP   
over a year ago

Of meringue... Swiss is my favourite but such a blag to make...

That is all

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

I love meringue, roulate with lots of cream is my favourite to make. Not a fan of the nests you by in the supermarket, they are too dry.

How do you make a Swiss one?

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

I cant eat it. It sets my teeth on edge and is too sweet. Looks pretty though.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site) OP   
over a year ago


"I love meringue, roulate with lots of cream is my favourite to make. Not a fan of the nests you by in the supermarket, they are too dry.

How do you make a Swiss one?"

Not a fan of the shop bought stuff either.

You have to whisk the whites and sugar over simmering water, take it it 60c then transfer to mixer, whisk till cooled and then its done, its a light marshmallowly texture, great for lemon meringue pie

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"I love meringue, roulate with lots of cream is my favourite to make. Not a fan of the nests you by in the supermarket, they are too dry.

How do you make a Swiss one?

Not a fan of the shop bought stuff either.

You have to whisk the whites and sugar over simmering water, take it it 60c then transfer to mixer, whisk till cooled and then its done, its a light marshmallowly texture, great for lemon meringue pie"

Thank you, I shall have to try it

Reply privatelyReply in forumReply +quote
 
 

By (user no longer on site) OP   
over a year ago


"I love meringue, roulate with lots of cream is my favourite to make. Not a fan of the nests you by in the supermarket, they are too dry.

How do you make a Swiss one?

Not a fan of the shop bought stuff either.

You have to whisk the whites and sugar over simmering water, take it it 60c then transfer to mixer, whisk till cooled and then its done, its a light marshmallowly texture, great for lemon meringue pie

Thank you, I shall have to try it "

Reply privatelyReply in forumReply +quote
Post new Message to Thread
back to top