Swiss Meringue is a classic dessert made from egg whites beaten to stiff peaks, granulated sugar, and powdered sugar. It has a light and crispy texture with a sweet sugar flavor. Swiss meringue originates from Switzerland and is often used as a base for cakes and desserts.
Beat the egg whites without sugar using a whisk or an electric mixer
If using the mixer, start working the egg whites at low speed and gradually increase it
Continue working until the mixture is very firm
At this point, slowly add the granulated sugar
To do this, place the sugar on a clean sheet, fold it, and pour the sugar into the egg whites while continuing to beat
Occasionally stop the sugar flow to prevent the egg whites from losing their fluffiness
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
Now sift the powdered sugar onto a sheet and incorporate it into the beaten mixture, stirring until smooth
Do not beat further as the foam might lose its consistency
Transfer the mixture into a pastry bag with a star nozzle and pipe it into rosettes on a baking sheet covered with wax paper
Bake at 100 degrees and cook for 3 hours with the door open to let the moisture escape
After the indicated time, let the meringues dry for 12 hours in the turned-off oven before using them
Electric whisk
Pastry bag
Svizzera
| Energy (kcal) | 228 |
| Carbohydrates (g) | 55.42 |
| of which Sugars (g) | 55.16 |
| Protein (g) | 5.04 |
| Sale (g) | 0.08 |
