Swiss Meringue
Ingredients
- Approximately 3 large egg whites (about 100 grams)
- Approximately 3/4 cup of sugar (about 180 grams)
- Water for the double boiler
Instructions
- Boil enough water in a saucepan over medium heat to create a double boiler.
- In a heatproof bowl, combine the egg whites and sugar. Place the bowl over the double boiler and whisk until there are no sugar lumps.
- Remove the bowl from the double boiler and beat for 12-15 minutes until glossy and firm. You'll know it's ready when it forms stiff peaks or when you can flip the bowl upside down without the meringue falling out.
- To shape the meringues, you can use your favorite food coloring and flavorings.
- Bake them for 1 to 1.5 hours at 90 degrees Celsius. If your oven can't maintain such a low temperature, leave the door slightly open.
Notes
Tips:
- Always measure egg whites and sugar in a 1:2 ratio, meaning twice as much sugar as egg whites.
- It's crucial that the egg whites don't exceed 60°C, as they could denature.
- Ensure that the bowl and beaters of the mixer are clean, free from any grease or egg yolk residue.
- Use egg whites at room temperature, as they whip up easier.
- Begin beating while the mixture is still warm.
- During the first half of beating, start at low speed and then increase to medium-high speed. This helps form smaller, more stable bubbles.
- Adding a small amount of acid like vinegar, lemon juice, or cream of tartar can help make the meringue firmer and more stable.
- On very humid days, it may take a bit longer to whip the egg whites, around 17 to 18 minutes.
- Slightly warming the egg whites (for Italian and Swiss meringue) makes the protein structure looser, which aids in forming the meringue's protein network.
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