So to make your cocktails better, add a meringue float.
I almost never make uncooked meringues, because theyre unstable.
The resulting meringue is made up of teeny-tiny, stable bubbles, creating the appearance of gleaming silk.
you’re able to do anything with this fluffy stuff, including topping a cocktail.
I first tasted this software on top of a Moscow mule.
What Id at first taken for a shiny whipped cream left me stunned.
The difference is, a meringue float is muchbetterthan a flavored rim.
The meringue is sweet and fluffy like shapeless marshmallow (because it nearly is), without turning gelatinous.
The absolute kicker: the meringue topping will prevent temperature loss or entry through the top of the cup.
(Ever heard of abaked Alaska?
Its an ice cream cake completely encased in meringue andbaked.
Place the mixing bowl of sugar and egg whites on top of the pot.
This is a bain-marie.
Check to ensure the bowl is a few inches away from the water level.
Stir quickly and constantly, though not aggressivelythat will be done later, by the machine.
Whisk on medium-high speed for five to ten minutes, or until you have can seesoft peaksor medium peaks.
Congratulations, youve made Swiss meringue.
Meringue is versatile in terms of flavor pairings.
Unless you add flavored extracts to it, it only tastes sweet.
Start with a cocktail as usual, filled to within a quarter inch of the rim.
Plop a 14 cup scoop of the meringue on top.
Swiss meringue, no matter how stable, does not keep well overnight.
Its best to use it within four to six hours of making it.
Place the egg whites and sugar in the mixing bowl, and whisk constantly over medium heat.
The water in the bain-marie should not touch the bottom of the mixing bowl.
Whisk like this for 3-4 minutes or until the mixture is steaming gently.
Test it by putting your finger in the mixture.
If youd like to add a flavoring extract, slowly stir it in at the end.
Top your cocktail of choice with a dollop of Swiss meringue.
