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Ditch the squats – here’s 5 yoga poses to firm and strengthen your booty

If you thought squats were the only answer to achieving that toned butt, think again. A yoga expert shares the low-intensity exercises that will get you a perky behind.

/ / Balanced

Super Swiss Meringues

Let’s make beautiful, billowy meringues! Few treats are more charming or versatile. The first order of business is deciding which method to use – there are a number of options. More often than not, I go the Swiss meringue route, which I’ll explain below. A lot of people like to use the French method – where you whisk eggs until they are nice and frothy, adding granulated sugar, a bit at a time. I wouldn’t disagree that it’s the simplest method, but I like the Swiss meringue approach instead, for a number of reasons.How to Maker Swiss Meringue

Swiss Meringue Technique

To make Swiss meringue, you basically combine all your ingredients in a mixing bowl. Heat it over a pan of simmering water until smooth, and then pop that mixing bowl back into your mixer. Whisk until you have a beautiful, bright, glossy meringue. It’s quite straight-forward. I think cooking sugar always freaks people out, and to do it right, you should use a thermometer, but don’t let that deter you.How to Maker Swiss Meringue

Why Swiss Meringue?

Reason number one, you don’t have to remember to bring your eggs to room temperature. This is major. I always forget to pull my eggs from the refrigerator. You don’t have to worry about this if you’re using the Swiss approach. The second thing, I like to be able to pipe my meringue into somewhat intricate shapes (see photos). I have much better luck with Swiss meringue. It’s stiffer, and holds ridges, dollops, and flourishes better. If you’re trying to avoid blobby meringue, start here. 
How to Maker Swiss Meringue

Keys to Success

1) Use a completely clean, dry  bowl, whisk, spatula, etc. to get the most volume of meringue. Any residual oils will hamper your efforts.

2) Adjust your baking time based on whether you’re like a chewier or crisper meringue. Leave them to bake longer for crisper. Up to a few hours even!

3) If you do leave your meringues to bake longer, just be sure they aren’t taking on any/too much color. Ways to counter coloring: gently rotate pans, propping over door open with a wooden spoon, moving baking sheets either up or down in oven.

4) To maintain a glossy sheen and texture, try not to slam your oven door or baking sheet while baking. They might collapse a bit and end up with a crackled texture.
How to Maker Swiss Meringue

Favorite Add-ins

The recipe below is a nice base recipe. Once you get the hang of it play around with different add-ins. I love to stir in cacao nibs, toasted coconut flakes, saffron bloomed in the almond extract, dried rose petals + rose extract, lots of mixed sesame seeds, or toasted pistachios.
How to Maker Swiss Meringue

Continue reading Super Swiss Meringues on 101 Cookbooks

Lizzo’s most empowering quotes will help you ace 2020

There’s a lot to love about Lizzo.

/ / Balanced

Snetterton 10k 2020 #12in12

I’ll be honest, I had high hopes for this one. Over the last couple of years, my race times have declined dramatically. Not having actually trained for any of the races due to lack of time, injury, illness or just being damn exhausted from other activities was the reason. But this time was different. This […]

The post Snetterton 10k 2020 #12in12 appeared first on Lipstick, Lettuce & Lycra.

New year, same me: do we keep dating the same person over and over?

It can be more apparent for some than others, but in the end we all have a certain “type” of person we are attracted to more than the rest of the dating pool.

/ / Peace
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