Swiss Meringue
Swiss meringue is made by warming egg whites and sugar together over simmering water before you whip them. Heating the mixture to 120°F (50°C) dissolves the sugar fully, so the finished meringue is smooth and not gritty. The method needs only two ingredients, egg whites and superfine sugar, and a stainless steel bowl. It makes a stable base for toppings, fillings and piped shapes.
Instructions
Put the egg whites and sugar together in a stainless steel bowl.
Set the bowl over a pan of simmering water and whip constantly with a wire whisk. Keep going until the mixture reaches 120°F (50°C).
Lift the bowl off the heat and keep whipping until the meringue has cooled completely and holds stiff peaks.
Use it as directed in your own recipe, or as you like.
Make it personal.
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