Swiss Meringue is a classic dessert made from whipped egg whites, granulated sugar, and powdered sugar. It has a light and crunchy texture with a sweet sugar flavor. Swiss meringue originated in Switzerland and is often used as a base for cakes and desserts.
Whip the egg whites without sugar using a whisk or an electric mixer
If using a mixer, start working the egg whites at low speed and gradually increase it
Continue to work until the meringue is very stiff
At this point, slowly add the granulated sugar
To do this, put the sugar on a clean sheet, fold it, and pour the sugar into the egg whites while continuing to whip
From time to time, stop adding sugar to avoid losing the fluffiness of the egg whites
Continue whipping the mixture until all the granulated sugar is incorporated and you have a very stiff white meringue: when lifting the whisk, the meringue should stand firm
Now sift the powdered sugar onto a sheet and fold it into the whipped mixture, stirring until smooth
You should not whip anymore because the meringue may lose its consistency
Transfer the mixture into a pastry bag fitted with a star tip and pipe it into rosettes on a baking tray lined with parchment paper
Bake in the oven at 100 degrees for 3 hours with the door ajar to let out moisture
After the indicated time, let the meringues dry for 12 hours in the turned-off oven before using them
Electric Whisk
Piping Bag
Switzerland
| Energy (kcal) | 392.45 |
| Carbohydrates (g) | 104.68 |
| of which Sugars (g) | 104.19 |
