Swiss Meringue
Out of the three types of meringue (French, Italian, and Swiss), I prefer Italian and Swiss. Swiss meringue is straightforward—made in one bowl with minimal effort. Since the egg whites are cooked as you make it, you don’t need to bake it again, making it perfect for gooey Lemon and White Chocolate Meringue Pie or Swiss Meringue Buttercream.
Makes approx. 200g
Hands-on Time 20 minutes
Ingredients
75g egg whites
140g caster sugar
Equipment
Saucepan
Heatproof bowl
Spatula
Jam or electric thermometer
Tea towel
Electric or hand whisk
Method
1. Prepare the Bain-maire
Fill a saucepan with enough water so that a heatproof bowl placed on top doesn’t touch the water.
Bring the water to a simmer over medium heat.
2. Heat the egg whites and sugar
Place the egg whites and sugar in the heatproof bowl and set it over the simmering water.
Stir gently until combined, then heat until the mixture reaches 75°C/167°F, stirring occasionally. This should take about 5 minutes.
3. Make the meringue
Remove the bowl from the heat and place it on a tea towel.
Whisk the mixture on high speed until it forms a thick, glossy meringue with stiff peaks.
Enjoy!
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