Happy 2020, folks! I hope the new decade is treating you well so far. I submitted the first draft of my cookbook last week (which felt awesome), but I’ve had two very sick kids at home since then (not so awesome). Hopefully these ups and downs aren’t indicative of how the rest of the year will go!

In December I posted a poll announcing my plan to make a few Hans Christian Andersen recipes this year and asking you to vote on which of his fairytales you’d like me to do. “The Ugly Duckling” won by a landslide…followed by a three way tie for second place! So I guess I’m making four Andersen recipes this year instead of three! XD

I won’t reveal the other winning stories just yet; I’ll do it one at a time as the posts go up. I think it’ll be more fun that way. ^.^ What I WILL tell you is that all the recipes will be desserts, since that’s where my inspiration took me for each one. I had my fingers crossed that “The Ugly Duckling” would make the final cut because I knew exactly what recipe I wanted to make for it: meringue swans!

Using the meringue recipe I developed for my upcoming cookbook (and my tried and true buttercream recipe), I made these fun swans on Monday while my sick kids took a much needed nap. It took a little bit of experimenting to get the shape right, but it was SO worth it in the end.

NOTE: The meringues need to rest in the oven for at least 3 hours (overnight is even better), so I recommend making these a day before you need them.

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Ugly Duckling Meringue Swans: An AWR Original Recipe

“But what did he see in the clear stream below? His own image—no longer a dark-gray bird, ugly and disagreeable to look at, but a graceful and beautiful swan.”

— The Ugly Duckling

 

 

INGREDIENTS:

• For the Meringue
  • 12 Tbsp pasteurized liquid egg whites (Use this rather than cracking whole eggs—it prevents yolk bits in your meringue.)
  • 1 1/2 tsp vanilla
  • 1 tsp cream of tartar
  • 1/8 tsp salt
  • 1 3/4 cups powdered sugar
• For the Frosting
  • 1 1/2 cups powdered sugar
  • 1/4 cup plus 2 Tbsp butter, softened
  • 1 1/2 Tbsp milk
  • 1 tsp vanilla
• For the Decoration
  • Black and orange food markers

      

Makes 12 meringue swans

 

INSTRUCTIONS:

1. 1. First, let’s start with a few meringue-making tips:
      • Meringue is finicky about moisture and fat. Use liquid egg whites rather than whole eggs to avoid yolk bits in the mix, and make sure your tools are completely clean and dry before you start working.
      • Watch the weather. If it’s a humid or rainy day, the moisture in the air can be enough to deflate your meringue. However, it’s not a guarantee. I’ve made it successfully on days like that (this particular recipe hasn’t failed me yet), but it’s very much an “at your own risk” kind of thing.
      • “Mise en place” is a French term for “everything in it’s place.” It’s used in the culinary world to mean “have all your tools and ingredients ready before you start.” It’s an especially good rule to follow when making meringue. Have pans, bowls, spatulas, piping bags (fitted with tips), and all ingredients ready to go before you begin so you don’t risk a collapsed meringue.
   2. To Make the Meringue: Preheat oven to 250°. Line 2 baking sheets with parchment paper and set aside. Combine the egg whites, vanilla, cream of tartar, and salt in the bowl of standing mixer fitted with a whisk attachment. Beat on medium speed for 3 minutes or until soft peaks form.
      
      

      Phase 1 (Soft Peaks)

      

      Phase 2 (Stiff Peaks)

   3. With the mixer running, very gradually beat in the powdered sugar. Increase to full speed and beat for 5 minutes or until stiff peaks form.
   4. In a piping bag fitted with a large star tip (such as a Wilton #1M tip), add about 4 cups of the meringue. On one of the prepared baking sheets, pipe 12 swan bodies 3-4 inches apart. To make the swan bodies, pipe a 2.5-inch swirl starting from the center and rotating the piping tip outward, then create a tail by continuing pipe beyond the bottom of the body for about a 1/2-inch , angling the tail slightly upward. On the other baking sheet, pipe another 12 swan bodies with the tail pointing the opposite way (these will be flipped over when we assemble the swans).
      
   5. Transfer remaining meringue to a piping bag fitted with a medium round tip (such as a Wilton #12 tip). On one of the baking sheets, pipe 6 swan necks onto the parchment in the space between the bodies. To make the necks, pipe a 2.5-inch question mark, making the tip of the curve slightly fatter than the rest of the question mark by squeezing the piping bag for a few seconds before moving on to pipe the rest of the shape. Pipe 6 more necks on the other baking sheet. Using a toothpick, create the beaks by pulling the meringue downward from the swan head (the tip of the question mark curve). For a little flare, you can give the tip of the beak a slight upward curve.
      
      

      

   6. Place the baking sheets in the oven for 30 minutes. Turn off oven and leave the meringues inside for at least 3 hours (up to overnight).
   7. With black and orange food markers, draw the swans eyes and color in the beaks. You can also leave them plain for a more simple, elegant look, but I think color gives them more personality.
   8. Store between layers of parchment paper in an airtight container until ready to assemble. You can assemble up to 3 hours ahead of time (not too much longer than that or the meringue can get a bit sticky).
   9. To Make the Frosting: Sift the powdered sugar into a medium bowl and set aside. Beat the butter in a standing mixer on medium speed until smooth. Beat in 1 cup powdered sugar until fluffy. Beat in the vanilla and 1 tablespoon of milk. Alternate beating in the remaining powdered sugar and milk.
   10. To Assemble: Spoon approximately 1 tablespoon frosting onto the back of a meringue and place another on top to create a “meringue swandwich”, pressing gently until just adhered—not so much that the gap between them closes. Gently poke the base of a neck between the two halves of the sandwich. Repeat with remaining meringues and frosting.
   11. Serve to anyone who’s ever felt like they didn’t fit in to let them know they’re welcome.

 

 

Check out my other meringue recipes! 🙂

Meringue Cookies with Peach Curd

Toasted Meringue Cheesecake with Gingerbread Crust

Dragon Flame Meringues