I'm making individual Key Lime tarts in a white chocolate Pate Sucre for a restaurant and thought of using a Swiss Meringue as a topping. If I take a blowtorch to it, can they then be frozen? And for how long? Thanks!

Mark

By W.DeBord on Tuesday, August 01, 2000 - 06:38 pm: Edit

I use meringue mix product all the time because of how nicely it holds in and out of the cooler and freezer before and after slicing too. If you add a drop of vanilla bean gel. or lemon extract it masks the slight "mix" taste.

By MarkG on Tuesday, August 01, 2000 - 06:52 pm: Edit

I don't mean a meringue mix. It's a Swiss meringue and I'm also using an Italian meringue. Thanks.

Mark

By vbean on Thursday, August 03, 2000 - 03:17 am: Edit

Don't torch it until after it is thawed and baked.
Bake it first for a few minutes to set the meringue. Then, after the meringue is set to the touch, torch the meringue. Torched meringue is a great thing. Raw meringue is not- the torch era has introduced us to alot of that.
I use swiss meringue alot for my meringue tarts. I speed up the process by heating the bowl of my 20 qt (move the torch constantly). I always bake the tarts with their piped meringue to set the meringue. Torching them only cooks the surface. It is better to frreze them after they are baked and before you torch them.

By vbean on Thursday, August 03, 2000 - 03:18 am: Edit

Don't torch it until after it is thawed and baked.
Bake it first for a few minutes to set the meringue. Then, after the meringue is set to the touch, torch the meringue. Torched meringue is a great thing. Raw meringue is not- the torch era has introduced us to alot of that.
I use swiss meringue alot for my meringue tarts. I speed up the process by heating the bowl of my 20 qt (move the torch constantly). I always bake the tarts with their piped meringue to set the meringue. Torching them only cooks the surface. It is better to frreze them after they are baked and before you torch them.

By momoreg on Thursday, August 03, 2000 - 03:35 pm: Edit

Has anyone used a swiss meringue on a lemon meringue pie? I would imagine it would last a day in the fridge without weeping.

By W.DeBord on Friday, August 04, 2000 - 08:56 am: Edit

I did understand your question MarkG. Just my way of saying "I don't go there".

A frozen product with a meringue top is not as good as a fresh one, ever. But if I have to do it I need to be darn sure that it's safe, it's held with-out wheaping through-out the defrost and it edible. I don't have the answer to your question, sorry. I was trying to tell you another possiblity that isn't as bad as you might think.

By Mikeh (Mikeh) on Friday, August 04, 2000 - 09:51 am: Edit

I haven't used a swiss meringue on a full pie, but I have used it on lemon meringue tartlets in various shapes and sizes without a problem. It lasted from the morning until dinner without weeping.

By vbean on Saturday, August 05, 2000 - 04:11 am: Edit

I use swiss meringue for my lemon meringue tarts and pies. They are primarily used for banquets. Otherwise I send them to our Caffe.
I freeze an item if I can use it that week.
I use alot of meringue, I don't use "just add water" products". Holding meringue is not an advised thing. If you have to, hold it it your freezer.
Yes, I have used swiss meringue on a lemon meringue pie (I think that I said that).
We never have to hold meringues. Our business is never slow.
How long should a meringue last on a pie? That day! If you happen to have items left over from catering, freeze them and they will be fine for a week.