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Baiser
Typepastry
Coursedessert
Region or stateMalmedy (Belium)
Created byRodolphe Wiertz
Serving temperaturecold
Main ingredientsmeringues:
- powdered almonds
-eggs
-powdered sugar
-flour
buttercream (alternatively whipped cream or ice cream):
-butter
-eggs
-sugar
-vanilla extract
-water
Variationsmacarons

The baiser is a Belgian pastry originally from Malmedy in Wallonia (Belgium). Variations exist in Ciney, Dinant, Marche-en-Famenne, Mons, Namur, Gembloux, Neufchâteau and Rochefort.

Introduction

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Each baiser is formed of two pieces of meringue pastry stuck together with buttercream, whipped cream or ice cream.[1]

History

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The baiser seems to have been invented in the middle of the 19th century by Rodolphe Wiertz, a pastry cook from Hellenthal working at the International Hotel of Spa, who later took over the pastry bakery of his father-in-law, Oswald Villers, in Malmedy. It is said to have been first marketed under the name of blankès meringues ("white meringue").[2] However, in the 1930's, it was changed to the word "baiser" by analogy: the way the two pieces of meringue are joined resembles two pairs of lips exchanging a kiss.

Recipe

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  • For the meringues:
    • Whisk the egg whites with a bit of powdered sugar until stiff peaks form.
    • Mix the powdered sugar, powdered almonds and flour.
    • Fold the mixture into the stiff egg whites.
    • Pipe small heaps of dough with a pastry bag and sprinkle the almonds on top.
    • Bake in the oven at 160°C for 40 minutes.
  • For the buttercream:
    • At 120°C, pour a bit of water into a saucepan and mix it with sugar to obtain syrup.
    • In a bowl, whisk eggs and incorporate the syrup while whipping the mixture.
    • Whip until cool.
    • Whisk softened butter, add some drops of vanilla extract, and add the cooled mixture.
    • Glue one piece of meringue to another using a pastry bag filled with the buttercream.[3]

Versions

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After the appearance of the pastry in Malmedy, many Walloon cities created their own variations on the original baiser.

Hence, in Marche-en-Famenne, macarons are used instead of meringues and in Namur and Gembloux a different a dome-shaped pastry called a "coque farineuse" is used.

Also, ice cream or whipped cream can substitute the traditional buttercream to stick the meringues together.

Notes and references

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See also

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Catégorie:Pâtisserie belge Catégorie:Gastronomie wallonne Catégorie:Spécialité régionale belge