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So you want to make a swanky meringue swan? You’ve come to the right place! This swan can be used to hold pastry cream, curds, whipped cream, ice cream or fresh berries. Plus it super fun to bite the head off the swan!
The hardest part about making this swan is keeping the moisture away after you assemble it. If it’s a rainy day, keep the parts sealed in airtight containers till about an hour before guests arrive.
‘Glue’ the swan pieces together with white chocolate or white candy melts.
Download the PDF template.
Meringue Swan
Ingredients
- 4 egg whites
- 1 cup sugar
- Pinch of salt
- 1 tsp cornstarch
- ½ tsp cream of tartar
- White chocolate melts for glue
Instructions
- Preheat oven to 300 F.
- Whip egg whites and cream of tartar till foamy.
- Slowly add in sugar while still mixing on medium high.
- Whip till stiff peaks.
- Add meringue to icing bag with plain circle tip about ½ inch opening.
- Pipe out swan parts on parchment lined cookie sheet. Use stencils underneath parchment if needed.
- Turn oven down to 200 F. Bake for 90 minutes.
- After 90 minutes turn of oven and let meringue sit in oven an hour with door cracked open.
- Store pieces in airtight containers, keep humidity out!
- Assemble 2 hours before serving, use candy melts to glue together.
