Swiss Meringue
Made by whisking egg whites and sugar over a double boiler until the sugar has fully dissolved. Then, you remove the mixture from the heat and beat it using an electric mixer until voluminous and fluffy. Smother and denser than French meringue.
Perfect for
- Pavlovas
- Making macaron cookies
- Topping pies and tarts
- Making silky smooth Swiss meringue buttercream
- Making mousse
- Making frosting for cakes or cupcakes
- Piping intricate designs
- Making meringue buttercream to be used under fondant-topped cakes and confections
- Creating the smoothest frosting details on cakes
- Making perfectly piped designs
Supplies:
Mixing bowl medium size or stand mixer
Whisk
Spatula
Scale
Stand mixer machine, Electric handheld mechine
Whisk egg whites and sugar on double boil also called Bain-marie.
Swiss Meringue
Ingredients:
250g egg whtie
500g caster sugar
Steps:
In a mixing bowl, combine egg white and sugar.
Whisk the mixture while heating it over a double boiler until it reaches 60°C.
Then, use a balloon whisk attachment on a stand mixer or electric hand mixer to whip the meringue until it becomes stiff, glossy, and smooth.
Tips:
For the best result when you baking cake, make sure all ingredients stay in room temperature at least 2-4 hours . Do not process when the butter and eggs are cold.
Happy Meringue !
Relate topic:
Italian meringue
