Swiss Meringue

Preparation

1. STEP 1 OF 12

   Beat the egg whites without sugar using a whisk or an electric mixer

2. STEP 2 OF 12

   If using the mixer, start working the egg whites at low speed and gradually increase it

3. STEP 3 OF 12

   Continue beating until the mixture is very firm

4. STEP 4 OF 12

   At this point, slowly add the granulated sugar

5. STEP 5 OF 12

   To do this, place the sugar on a clean sheet, fold it, and pour the sugar into the egg whites while continuing to beat

6. STEP 6 OF 12

   Occasionally stop the sugar flow to prevent the egg whites from losing their fluffiness

7. STEP 7 OF 12

   Continue beating the mixture until all the granulated sugar is incorporated and you have obtained a very firm white foam: when lifting the whisk, the foam should hold its shape

8. STEP 8 OF 12

   Now sift the powdered sugar onto a sheet and incorporate it into the beaten mixture, stirring until smooth

9. STEP 9 OF 12

   Do not beat further as the foam might lose its consistency

10. STEP 10 OF 12

    Transfer the mixture into a pastry bag with a star nozzle and pipe it into rosettes on a baking sheet covered with wax paper

11. STEP 11 OF 12

    Bake at 100 degrees and cook for 3 hours with the door open to let the moisture escape

12. STEP 12 OF 12

    After the indicated time, let the meringues dry for 12 hours in the turned-off oven before using them

Suggestions

• Electric whisk

• Pastry bag

General Information

Analysis

Macronutrients (100 gr)