Is there anything more classic than meringue? Can be used in roofing, fillings, mousses or even eat pure. What happens is that there are several types of meringue, each with its own texture, specificity and way of doing it differently. THE swiss meringue it is one of the easiest and it usually works. Still, some little secrets always make a difference, so we made this post with tips for making the perfect Swiss meringue. Enjoy!
(1) The ingredients
There are two basic ones, as in any meringue: clear and sugar. The amount used usually leads to the ratio is 1 cup of white for each cup of sugar (1: 1). But, it can vary according to the recipe and consistency needed.
In a small saucepan place the sugar and egg whites. Cook over low heat, stirring constantly until the sugar dissolves.
(2) Watch out for temperature
Swiss cream is made in water bath. You should mix the egg whites with the sugar, until it dissolves well and bring to the fire for 4 minutes, but being very careful not to cook the egg whites.
For this, a thermometer must be used so that the whites reach only up to 60ºC or, with a spoon, take a little and with your fingertips check that the egg whites are heated and that there are no more sugar grains.
(3) When are you ready?
Now is the time to take the mixer at high speed for 10 minutes. To know when it is ready, the appearance should be the same as in the photo, when the container is cold or form stable peaks.
(4) How to color?
Coloring is simple, you only need to take care to use food coloring water based and just the amount needed. Gel dyes or too much dye can disrupt the meringue.
(5) And to burn it?
And you must have already seen the presentations brûlée, that are toasts, right? Besides being beautiful to the eyes, they also modify the texture and flavor, due to the cone. Just use the torch or another fire source for a few seconds and you’re ready 🙂
(6) Where to use?
Swiss meringue can be used in many recipes. From complete icing on cakes, decorating cupcakes, fillings… The most practical way is to use a confectioner bag for that or a spatula to spread the coverage 🙂
We have separated some recipes to inspire you:
The classic Swiss meringue recipe | Cupcake | Meringue cake | Pave with meringue cover
Now that you know everything about meringue, what recipe are you going to make?