Swiss Meringue
10 servings
300 minutes
Swiss meringue is a delicate and elastic treat that has captivated pastry chefs with its versatility. Originating from Europe, it features a more stable texture due to the bain-marie cooking technique. The egg whites are heated with sugar until fully dissolved and then whipped into an airy and glossy mass. The flavor of meringue is sweet, silky, with subtle caramel notes, and its structure is perfect for coating cakes and pastries. It can be enjoyed freshly made or baked into crispy meringues that melt in your mouth. This recipe embodies elegance and finesse, creating a sense of airy lightness in every bite.
1
Pour the egg whites into a heatproof bowl, add sugar, and simply mix without trying to whip.
- Egg white: 150 g
- Sugar: 300 g
2
Place in a water bath (ensure the bowl's walls do not touch the water surface) and heat to 50 degrees for safety if using raw. You can use a thermometer or simply rub some of the mixture between your fingers. If the sugar is no longer felt, the meringue is heated enough. Stir the mixture gently with a whisk or mixer during this time.
- Egg white: 150 g
- Sugar: 300 g
3
Remove the dish from the heat and start beating the meringue at full speed with a mixer. It's hard to determine the exact time; it will take 5-7 minutes. The meringue is ready when the mixture is very glossy and smooth; it should hold well on the whisk. It's important not to overbeat the egg whites so they don't lose their gloss and become grainy.
- Egg white: 150 g
4
Use to cover cakes and pastries. Or dry in the oven (at 70 degrees for 3-4 hours or at 100-120 degrees for one and a half hours) and serve as an independent dessert.