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Meringue Swan with Pineapple Curd
Servings:
1
swan
Author:
Katie
Ingredients
MERINGUE SWAN
4
large egg whites
1
cup
sugar
Pinch
of salt
1
tsp
cornstarch
½
tsp
cream of tartar
1
tsp
vanilla
White chocolate melts for glue
PINEAPPLE CURD
3
egg yolks
¾
cup
canned pineapple juice
¾
cup
sugar
1
tbsp
cornstarch
4
tbsp
butter
CHANTILLY CREAM
8
oz
heavy whipping cream
1/4
cup
confectioners sugar
1
tsp
vanilla
Instructions
MERINGUE SWAN
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.
PINEAPPLE CURD
In a small saucepan, combine egg yolks, juice, sugar, and cornstarch.
On medium high heat, bring mixture to a boil while periodically mixing.
Turn heat down to a simmer and cook until the curd thickens.
Take off heat and add butter. Stir in butter till all is melted.
Strain curd through a sieve.
Store in fridge until ready to use.
CHANTILLY CREAM
Whip cream until it thickens.
Slowly add in sugar and vanilla, whip until it keeps its shape. Do not over whip into butter.