Pairs well with Swiss Meringue
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Swiss Meringue
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A sweet, soft, and silky meringue perfect for elegant decorations on cakes, tarts, or pastries. Can be used baked or flamed for different textures and presentations.
02:00:00 total
Serves 4
medium
Dessert Various
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Ingredients
- egg whites - 100 g (about 3 egg whites at room temperature)
- sugar - 200 g (granulated sugar)
Instructions
- Prepare Bain-Marie: Set up a bain-marie and insert the egg whites and sugar.
- Heat and Melt Sugar: Mix the egg whites and sugar and let the sugar melt well, heating the mixture to about 60°C.
- Whip the Meringue: Remove from heat and whip the mixture with an electric whisk until shiny and with a shaving foam consistency. The meringue is ready when it forms stiff peaks.
- Use or Decorate: Pipe the Swiss meringue onto tartlets or other desserts and flame with a blowtorch for decoration.
- Bake Meringue (Optional): Pipe meringue onto a baking sheet lined with parchment paper. Bake in a static oven at 90°C for about 2 hours until dry, very light, and hollow inside.
