SWISS MERINGUE
For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line large baking sheet with parchment paper
- In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
- Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
- Adhear the parchment paper to the cookie sheet with dots of meringue.
- Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.
Nutrition Facts : Calories 3.6, Sodium 11, Carbohydrate 0.1, Sugar 0.1, Protein 0.7
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Tapu Sako
[email protected]This meringue is so delicious and versatile. I've used it to top pies, cakes, and even ice cream.
Nastassja Williams
[email protected]I'm so glad I found this recipe. It's the perfect way to use up egg whites.
Rhee Dharlin
[email protected]This is the best meringue recipe I've ever tried. It's so easy to make and it always turns out perfect.
Talat Qureshi
[email protected]I would definitely recommend this recipe to anyone who loves meringue.
Kamyla Burciaga
[email protected]This meringue is the perfect topping for any dessert. It's so light and fluffy, and it adds a touch of sweetness and elegance.
Khorshed Alam
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's my go-to recipe for meringue.
Rportocarrerox
[email protected]I'm not a huge fan of meringue, but this recipe changed my mind. It was so delicious and addictive.
Joshua Sandu
[email protected]I was a little worried that the meringue wouldn't hold its shape, but it turned out perfectly. It was so light and fluffy, and it held its shape perfectly.
Sarah Kelley
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Kamilo Alfaro
[email protected]I was so impressed with how easy this recipe was to make. It only took a few minutes to whip up the meringue, and it turned out perfectly.
Ameerah Patel
[email protected]The instructions were clear and easy to follow, and the results were stunning.
Hashimwimana Aimeshatse
[email protected]I've been making meringue for years, and this is the best recipe I've ever used.
Sami Sajjad
[email protected]This meringue turned out amazing! It was so light and fluffy, and it held its shape perfectly.