Swiss Meringue (Meringue Suisse)
The most solid and firm meringue, whisked over a bain-marie, ideal for decorations. A professional pastry recipe, calculated per ½ litre of egg whites.
Ingredients
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- 16egg whites
- 1 kgcaster sugar
Instructions
- Prepare a bain-marie.
- Put the whites and the sugar in the bassin (bowl) over the bain-marie.
- Heat while whisking vigorously to +45 to +50 °C.
- Remove from the bain-marie and keep whisking until completely cool: the meringue turns white, smooth and very firm.
- Dresser à la poche and bake/dry in the oven at +80 to +120 °C for several hours.
Notes and variations
- Professional base recipe (per ½ litre of egg whites); use the serving scaler to reduce the amount.
- This is the most solid and firm meringue, ideal for decorations.
Source: Técnica clásica de pastelería francesa
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