The secret lies in the fact that it needs to be dried slowly, at a low temperature, rather than baked, so that it becomes soft, gooey on the inside and crispy and light on the outside.<\/p>\n\n\n\n
There are three main methods for making it; the most common is the French version, but the best consistency is the Swiss method.<\/p>\n\n\n\n
Here is the recipe for a long-lasting and crispy Baiser K\u00fcsschen made using the Swiss method:<\/p>\n\n\n\n
Swiss Baiser K\u00fcsschen (Meringue)
In the Swiss method, the egg whites are heated, which results in a longer-lasting, brighter and more stable foam.<\/p>\n\n\n\n
I. Ingredients
Ingredients Quantity Note
Egg whites (size M) 3 pcs Room temperature!
Granulated sugar 180 g Twice the weight of egg whites
Lemon juice 1\/2 tsp Or white wine vinegar\/vinegar for stability
Vanilla extract 1\/2 tsp Optional
II. Preparation (Swiss Method)<\/p>\n\n\n\n
Preparation
Steam: Prepare a water bath: put water in a saucepan, bring to a boil, then reduce heat to low. Place a bowl on top that does not touch the water.
Egg whites: Place the egg whites, sugar and lemon juice in the bowl above the water bath.
Heating and Whipping
Heating: Heat the egg white mixture, stirring constantly, until the sugar is completely dissolved (no sugar grains can be felt to the touch). The temperature should not exceed 60 \u00b0C (you can put your finger in it).<\/p>\n\n\n\n
Whipping: Remove the bowl from the steamer. Immediately start whipping the foam with a whisk (or stand mixer) on high.
Ready the Foam: Beat until the foam is very stiff, shiny, smooth and cold (about 7-10 minutes). At this point, add the vanilla extract.
Shaping and Drying
Oven: Preheat the oven to a very low temperature, about 90-100 \u00b0C (bottom-top baking, no air mixing).<\/p>\n\n\n\n
Shaping: Fill a piping bag with a star nozzle. Press small \u201ckisses\u201d onto a baking sheet lined with baking paper. (Leave space between them.)
Drying (Do not Bake!): Place the baking sheet in the oven. Leave the oven door slightly open (use a wooden spoon) to allow the moisture to escape.
Time: Dry the baiser for approx. 1.5\u20132 hours. It is ready when it easily peels off the paper.
Cooling: Leave the baiser to cool completely in the switched off but still warm oven.
The baiser should be hard, dry and light on the outside.
What filling or cream would you like to pair these Baiser K\u00fcsschen with (e.g. chocolate ganache, whipped cream)<\/p>\n","protected":false},"excerpt":{"rendered":"
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