Baking Meringue Experiment I

Baking Meringue Experiment I


I had some extra meringue. I baked these at 200°F/93°C for 1 hour. This is Italian Meringue in a recipe in my blog post Cherry Génoise Montmorency Of Raymond Oliver.

1. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 273.


Cherry Génoise Montmorency Of Raymond Oliver

Cherry Génoise Montmorency Of Raymond Oliver


I had a surplus of ingredients from experimenting to make génoise. After making the previous cake, I was able to read old information with more excitement. This is a cake by Raymond Oliver in his cookbook La Cuisine. I like this Cherry Génoise Montmorency because it is similar to an American cake but the flavors are richer and more satisfying. The cake is not moist or dry. This génoise is firm. The buttercream melts in the mouth. The meringue is sweet. I was excited to use cherries. Maybe people cannot automate the process of making génoise, because people in America should want a slice of this cake. I believe that this might be the best simple cake I have ever made.

My candied flowers appear differently than in the picture in the book, but this is the only recipe I have for candied flowers. These flowers may have an undesirable texture for this cake because they are course and crunchy. If the flowers must be candied, maybe they should be dipped in syrup. If the syrup is heated to the hard crack state, the flowers would still be crunchy.

This buttercream recipe is from France. The buttercream uses syrup heated just below the temperature for creating sugar at the soft ball state. The sugar is still syrup when it cools. If someone explains that the sugar hardened, the sugar was heated beyond the soft ball state. The temperatures for changing the states of sugar are well known and they are available in many books and on the internet.

I made the buttercream and the first bowl of meringue with a whisk. This was not hard. I was not able to beat the meringue well enough to have the stiff peaks that someone can make using a machine. I beat the meringue for about 17 minutes. The meringue can be made using an electric hand mixer. I beat the whites and sugar for about 6 minutes in the double boiler, and then I beat them until they made stiff peaks after removing the bowl from the double boiler.

Note: 1) since the weight of the butter may deflate the cake (the génoise), when it is poured over the whisked mixture, the Leiths Cookery Bible suggests pouring the butter around the edges of the mixing bowl. Someone can do this with a bowl with straight sides by tilting the bowl

Serving The Cake


Baking The Genoise

Making The Buttercream

Making Italian Meringue With A Whisk

Decorating The Cake I

Fixing The Cake



Making Italian Meringue With An Electric Hand Mixer

Decorating The Cake II


Candied Flowers


Download The Recipes:

Cherry Génoise Montmorency

1. Raymond Oliver (Author), Nika Standen Hazelton (Translator), Jack Van Bibber (Translator): La Cuisine: Secrets of Modern French Cooking (New York: Tudor Publishing Company, 1969), 675, 683, CP 82,695.

2. Jacques Pépin: Heart & Soul in the Kitchen (New York: Houghton Mifflin Harcourt Publishing Company, 2015), 388.

3. Prue Leith, Caroline Waldegrave: Leiths Cookery Bible (London: Bloomsbury, 2003), 725.