How to make Swiss Meringue
This meringue is shinier than the Italian and the French one, as well as it is very useful to decorate cakes and desserts.
Swiss Meringue
The Swiss meringue is characterized by its cooking process, Bain Marie bath. Once cooked, this meringue is stiffer than the Italian or French one. Also, it has a shinier aspect than them. This meringue is ideal to decorate cakes and desserts, as well as prepare meringues.
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Tips and recipe to make Swiss Meringue
The Swiss meringue is very easy to make. Pay attention to the following steps and will have excellent results.
Ingredients:
- 4 egg whites.
- 300 grs sugar.
- Vanilla essence or lemon juice (optional).
Place the egg whites in a bowl and cook them in Bain Marie bath. After that, beat them with an electric mixer until foamy and add the sugar. Keep beating until the meringue is ready; that is to say, until peaks form. The beating time is 10 minutes, approximately.
Let it cool and apply on the chosen pastry.
"The Swiss Meringue is stiffer than the Italian or French one."
Tips to make meringues
- Use fresh and high quality eggs. Also, they should be at room temperature.
- Be careful and remove any rest of yolk from the egg whites.
- Be careful and check the beaters of the electric mixer are clean, dry and free from fat rests.
- If you wish, you can mix all the ingredients in the bowl, cook them in Bain Marie bath and start beating.
- In case you want to add color to the meringue preparation, add some drops of food colorant once you are cooking it in Bain Marie bath.
- The kitchen pot to cook the meringue in Bain Marie bath should be placed at low heat.
After decorating, you can place the meringue in the oven for 10 minutes (at low heat), covered with a bit of powdered sugar on the surface.
