Swiss Meringue

 In Swiss Meringue, the egg whites are "cooked" on a water bath, then sugar is added and whipped until dissolved. The mix is then whisked at high speed.

Ingredients:

  • Pasteurized Egg Whites 1 part
  • Granulated Sugar 2 parts

Instructions

  1. Whisk whites over a bain marie until they get foamy (1-2')
  2. Add all sugar and keep whisking over bain marie until it reaches ~50 degrees. There shouldn't be any grains of sugar
  3. Transfer to mixer and whisk 1' @ Sp 6, then increase gradually to Sp 8 (8:30)
  4. Check for maximum volume using the bowl wall test

Tips

  • Keep the temperature controled (<55ºC) to avoid cooking the whites
  • Whisking should be fast and continuous
  • Keep maximum speed at 8-9 to prevent breaking the meringue structure and loosing volume
  • Don't let the meringue sit still. If time is needed, reduce to Sp 3
  • If the volume doesn't increase, a bit of acid (lemon juice, cream of tartar) may help. If that doesn't work, start from scratch.
  • If dry meringue shapes are created, they should be baked at low temperature (90ºC) for x minutes and then rest in the oven overnight. A dehydrator could be used as well.

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