Swiss Meringue

Swiss meringue is a very delicate and exquisite confectionery preparation. It’s a type of meringue that is cooked over a double boiler before being whipped, which gives it a dense and satin texture perfect for use in different ways, such as filling pastries or creating decorations. Here’s how to prepare it:

Ingredients

• 150 g of granulated sugar
• 3 large egg whites (about 90 g)
• A pinch of salt
• A few drops of lemon juice or vinegar (optional)

Preparation

1. Bring some water to a light boil in a pot. The amount of water should be such that it allows a bowl to rest on top without touching the water.
2. Combine the egg whites and sugar in a heatproof bowl (stainless steel or tempered glass) and add a pinch of salt.
3. Place the bowl over the pot with boiling water (double boiler) making sure the bottom of the bowl doesn’t touch the water. The steam from the water will heat the bowl.
4. While the mixture warms up, stir constantly with a whisk to dissolve the sugar completely and to prevent the egg whites from coagulating. You can check if the sugar has dissolved by feeling the mixture between your fingers; you should not feel any grains.
5. Once the sugar has completely dissolved and the mixture has reached a temperature of about 70°C, remove the bowl from the double boiler.
6. Start whipping with an electric mixer or stand mixer at high speed. If you wish, add a few drops of lemon juice or vinegar to increase the meringue’s stability.
7. Continue whipping until the meringue is glossy, has reached stiff peaks, and the bowl has cooled down completely to the touch.
8. The Swiss meringue is now ready to be used as you wish.

Curiosity

Swiss meringue is often used as a base for Swiss buttercream, which is used to decorate cakes and cupcakes. The stability of this meringue makes it ideal for creating shapes and decorations that retain their form even at room temperature.