FOOLPROOF SWISS MERINGUE
This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.
Provided by Zaya
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Bring 2 cups of water to a simmer in a medium pot.
- Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
- Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
- Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
- Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g
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Isaac Olivares
[email protected]Overall, I'm not impressed with this Swiss meringue recipe. I'm going to try a different recipe next time.
maidul islam
[email protected]This recipe is a bit too expensive for me. I prefer to make a Swiss meringue recipe that uses more affordable ingredients.
Deo Tamale
[email protected]I'm not sure why, but my meringue didn't hold its shape. It started to deflate after a few minutes.
Ant Jones
[email protected]This recipe is a bit too time-consuming for me. I prefer to make a simpler Swiss meringue recipe.
kingsley obinna
[email protected]I'm not a fan of the double boiler method. I find it to be a bit too fussy. I prefer to make Swiss meringue in the microwave.
Jay villarreal
[email protected]This recipe is a bit too sweet for my taste. I'm going to try reducing the amount of sugar next time.
Abuchi Chukwudi
[email protected]I'm not sure what I did wrong, but my meringue turned out grainy. I'm going to try this recipe again and see if I can get it right.
sobi waraich
[email protected]I love that this recipe uses a stand mixer. It makes it so much easier to whip the meringue to stiff peaks.
Mohammad Yeasin
[email protected]This is a great recipe for beginners. It's easy to follow and the results are impressive.
besty best
[email protected]I've made this recipe several times and it always turns out perfectly. It's my favorite Swiss meringue recipe.
garnet nderecha
[email protected]I'm not a huge fan of Swiss meringue, but this recipe changed my mind. The meringue was so light and fluffy, and it melted in my mouth.
Anwar Hashimi
[email protected]This recipe is a bit more time-consuming than some other Swiss meringue recipes, but it's worth the extra effort. The results are simply stunning.
Lilian zuberi
[email protected]I've tried several Swiss meringue recipes, but this one is by far the best. The meringue is so light and airy, and it has a beautiful glossy finish.
Manda Winsome
[email protected]I love that this recipe uses a double boiler. It makes it so easy to control the temperature of the meringue and prevents it from curdling.
Talab Husain
[email protected]This is my go-to Swiss meringue recipe. It's always reliable and produces beautiful, glossy results.
Arslanjutt Arslanjutt
[email protected]I was a bit hesitant to try this recipe because I'm not a very experienced baker. But I'm so glad I did! It was surprisingly easy to make and the results were amazing. The meringue was light and fluffy, and it held its shape perfectly.
Shadiela Shadiat
[email protected]This Swiss meringue recipe is a game-changer! It's so easy to make and turns out perfectly every time. I've used it to make everything from pies to macarons, and it always comes out light, fluffy, and delicious.