Swiss Meringue

Description

Swiss meringue

Ingredients

• Egg white - 5.3 oz
• Sugar - 10.6 oz

Step by Step guide

Step 1

Pour the egg whites into a heatproof bowl (ideally, do this directly in the mixing bowl), add the sugar, and simply mix without trying to whip.

Step 2

Place the bowl over a water bath (ensuring that the sides of the bowl do not touch the water's surface) and heat to 122°F to ensure safety if using it raw. You can use a thermometer or simply rub a small amount of the mixture between your fingers. If the sugar is no longer detectable, the meringue has been heated enough. During this time, gently whisk the mixture with a whisk or mixer.

Step 3

Remove the bowl from the heat and start beating the meringue at full speed with a mixer. It's hard to determine the exact time, but it will take about 5 to 7 minutes. The meringue is ready when it has become very glossy and smooth, and it should hold its shape well on the whisk. It's important not to overbeat the egg whites, as this can cause them to lose their gloss and become grainy.

Step 4

Use to coat cakes and pastries. Alternatively, dry in the oven at 158°F for 3-4 hours or at 100-248°F for one and a half hours, and serve as a standalone dessert.

Users Photos

You would also like