Swiss Meringue
A super-soft, silky and sweet topping or filling. This meringue tastes and has the consistency of melted marshmallow.
Servings: 10
Cost: $1
Ingredients
- 140 g Sugar
- 110 g Egg Whites From 3 eggs
Instructions
Pasteurize the whites
- Using an accurate thermometer, slowly heat the eggs and sugar mixture in a KitchenAid bowl on a bain-marie until it reaches 165°F. Do not exceed 165°F or eggs will scramble. It's important to keep gently whipping the mixture together the entire time it is heating.
Whip the whites
- When the mixture reaches 165°F, immediately take it off and place the bowl on the KitchenAid mixer. Use the whip attachment on the highest speed. After a few minutes, stop the mixture and scrape down the bowl. Continue on high speed until the bowl feels cool to the touch (almost room temperature). This could take a total of 5 or more minutes of whipping on high speed. When done, the mixture will be white, thick and sticky.