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Swiss Meringue Recipe

Swiss meringue is a delightful and versatile type of meringue that is both simple to make and incredibly stable. The process involves gently heating egg whites and sugar together over a double boiler until the sugar dissolves, then whipping the mixture to soft peaks. This method not only ensures a silky texture but also enhances the meringue’s stability, making it perfect for cake decorating, frosting cupcakes, or creating luxurious layers for pavlovas. The result is a smooth, glossy meringue that holds its shape beautifully, allowing you to pipe elegant swirls and peaks that are as visually stunning as they are delicious.

I have cherished memories of watching my grandmother prepare Swiss meringue in her warm, inviting kitchen. I remember her patiently stirring the mixture over the double boiler, explaining how the gentle heat transformed the egg whites into something magical. The joy on her face as she whipped the mixture to perfection was infectious. She would use this delightful meringue to frost her famous cakes and create ethereal pavlovas, each dessert a work of art. With this recipe, you can recreate those heartwarming moments and add a touch of nostalgia to your baking, making every creation a sweet tribute to her culinary legacy.

Here are some characteristic of Swiss meringue to help you decide which meringue to chose for your dessert.

Uses:

Frosting for Cakes and Cupcakes: Its smooth texture makes it an ideal frosting that can be piped into beautiful designs.
Pavlovas: Swiss meringue holds its shape well when baked, making it perfect for creating pavlovas with a crisp outer shell and soft interior.
Layering: It can be used between cake layers for added flavor and texture.
Tarts and Pies: Often used as a topping for fruit tarts or lemon meringue pie, providing a sweet contrast to tangy fillings.
Mousse: When folded into chocolate or fruit bases, it lightens and aerates the mixture, giving a fluffy texture.

Characteristics:

Stable but not as heat-resistant as Italian meringue.
Creamy and silky texture that makes it easy to work with.

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enough for one cake or 12 cupcakes

1 1/2 hours approx

Ingredients

4 egg whites

200 g of sugar

5 ml of lemon juice

A pinch of salt

Instructions

Place the egg whites and sugar in a heat-resistant bowl (preferably stainless steel). Ensure the bowl is grease free by wiping it down with a little white vinegar prior to adding egg whites.

Place the bowl over a saucepan of simmering water (without the water touching the bowl) and stir constantly until the sugar dissolves completely. This can take about 5 minutes. To check if it's ready, rub a little of the mixture between your fingers; if you don't feel any sugar grains, it's done.

Remove the bowl from heat, and using an electric mixer, start beating the mixture on medium-high speed.

Once the meringue forms bubbles, add a pinch of salt and the lemon juice and continue beating until the meringue is cool to the touch, forms stiff peaks, and is shiny. This can take between 7 and 10 minutes. Maybe a bit longer.

Use as desired.