[Mel]

Hello,

Today I attempted making a meringue vol au vent,following
a recipe for dacquoise. As most can quess, it worked out
fine if I was looking for some needed discs for a napoleon
setup.
In order to make these vol au vents, is it just a matter
using stiff eggwhites? For almond flavoring, can I add
almond extract once the whites reach a soft peak?
I'm envisioning the final product to be one filled with
white chocolate, raspberry garnish.
Any suggestions would be greatly appreciated.
mel

[panini]

try a swiss merengue. or 3 to 1

[thebighat]

Without knowing what you actually did, if I were going to make a meringue vol au vent, I would make a heavy meringue, 2 sugar to 1 whites, warm all the whites with half the sugar, then whip it while drizzling in the rest of the sugar, fold in the almond extract and then..and this is key, pipe a base and several rings and bake them at about 300 degrees till almost done. Then, using a little bit of meringue I had held back, I would glue and stack the rings onto the base and bake it till it held together. I might even cover the outside of it with a thin coat of meringue and decorate it with a star tip, or not.

[Mel]

Many thanks, I will give these suggestions a
try.
best, mel