How to make Swiss meringue
How to make Swiss meringue
Probably the least used of the three types of meringue, Swiss is actually the most stable. The protein structure of the egg white traps the air bubbles when it is whisked and the sugar serves to stabilise this (making it taste delicious in the process). Although it is possible to make Swiss meringue without a thermometer it is better to be precise. Swiss meringue can be stored in the fridge for up to 24 hours without weeping (when a pool of liquid begins to appear), a common issue with Italian meringue.
Ingredients
- 3 tbsp of sugar
- 3 egg whites
1
Bring a pan of water to a gentle simmer
2
Combine the egg whites and sugar in a metal or glass bowl and place over a pan of water, continue to whisk vigorously until ribbons begin to form
3
The temperature of the meringue should not exceed 50°C. When this temperature is reached, remove from the heat and continue to whisk until cooked, which will take about 10 minutes
4
The meringue is now ready to transfer to a piping bag to make it easier to use
Variations
Serving suggestions
Swiss meringue is most commonly used to make dense, glossy buttercream frosting for cake, but can also be used for pavlovas and to top pies, such as lemon meringue pie.
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How to make Swiss meringue
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