Français
 
Swiss Meringue (made in a double boiler) Recipe
 
Recipe
Photos
 
 
Swiss Meringue (made in a double boiler)
Total time: less than 15 minutes

Preparation time: 10 minutes
Cooking time: 5 minutes
 

 
Difficulty: Average
Ingredients
- 40-50 g (approx. 6-7 Tbsp.) icing sugar or finely granulated sugar for each egg white
Method
  1. Place the egg whites into a bowl set over simmering water (double boiler).
  2. Add the sugar.
  3. Whisk the mixture, lifting the whisk in an even motion to incorporate the maximum amount of air.
  4. Remove the meringue from the double boiler when it is very light and reaches a temperature of 50° C: if you don't have a thermometer, it should feel slightly viscous and just warm to the touch.
  5. You can finish beating the meringue off the heat with a whisk or with an electric mixer.
  6. If using a mixer, beat until snowy and the mixture forms peaks when lifted with the whisk. Stop whisking once the whites are no longer increasing in volume so that you do not break down the air bubbles and deflate the meringue.

Swiss meringue is not as light as French meringue and can be used easily for decorating cakes and other desserts.

 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up