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Swiss meringue
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Swiss meringue is a true work of art among desserts. By heating egg whites with sugar in a double boiler, this meringue acquires a smooth, silky texture that surpasses most desserts we know. Unlike its French counterpart, Swiss meringue allows the sugar to dissolve completely, creating a more stable and durable mass that is ideal as a base for decorating cakes and creams. It is a real find for chefs who want to add a sweet but sophisticated touch to their dishes.
Variations
- Add vanilla extract or paste to flavour your meringue.
- Colour the dessert with food colouring to create exciting colour combinations.
- Use meringue as a base for cream on your favourite cakes.
Secrets of tenderness and taste
- Egg whites should be at room temperature for better whipping.
- Heat the mixture to 50-55°C so that the sugar dissolves completely without residue.
- Make sure the dishes are completely clean and dry without any traces of grease — this is the key to your success.
Tips on ingredients
- Use fresh eggs to achieve the best volume.
- Fine sugar dissolves faster than regular sugar, which will speed up the process.
- The ideal ratio is 50 g of sugar per 1 egg white.
Small culinary nuances
- Make sure that no yolks get into the whites.
- Dry the meringues at a minimum temperature of 80-90°C to keep them fluffy and white.
- Ready meringues should come off the paper easily — this is a sign that they are ready.
Ingredients for the recipe
Ingredients
Kvochka Homemade Chicken Eggs C0 10pcs
4 egg whites
Khutorok White Crystalline Sugar 800g
200 g
Dr.Oetker Powdered Sugar with Vanilla Flavor 80g
50 g
Lemoni lemon juice 100% 220ml
0.5 tsp
Carmencita Vanilla Extract 150ml
0.5 tsp
Table Salt High Grade 1kg
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Preparation steps
01
Prepare a water bath — Pour water into a saucepan and bring to a boil, then reduce the heat. In a clean metal or glass bowl, combine the egg whites, sugar and lemon juice. ⏱ 5 min. Guideline: The water should be barely simmering.
02
Heating the egg whites — Place the bowl over the water bath and stir constantly with a whisk until the sugar is completely dissolved. Check the temperature — it should reach 50-55°C. ⏱ 8 min. Guide: The mix should be warm to the touch, and you shouldn't be able to feel the sugar between your fingers.
03
Whisking the meringues — Remove the bowl from the water bath and whisk with a mixer on high speed until thick, glossy peaks form. ⏱ 10 min. Guideline: The mixture holds its shape, and when the whisk is tilted, a firm peak forms.
04
Adding flavour — In the last few minutes of whisking, add the vanilla extract and sifted icing sugar, continue whisking until the mixture has cooled completely. ⏱ 5 min. Guide: The mixture has cooled, is smooth and shiny.
05
Forming the meringues — Using a piping bag or two spoons, pipe the meringue onto a baking tray lined with parchment paper. Form small mounds. ⏱ 7 min. Guideline: The meringues should be the same size, with a distance of 2-3 cm between them.
06
Drying in the oven — Dry the meringues in the oven at 80-90°C for 1.5-2 hours. Do not open the oven during drying. ⏱ 120 min. Guideline: The meringues are hard on the outside, easily detached from the paper, and remain white.
07
Tip⏱ Store the finished meringues in an airtight container at room temperature for up to 2 weeks. Avoid moisture — it will cause the meringues to soften and lose their crispness.
Where to order ingredients
Select the required ingredients in one of the stores
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