Gastronomixs

Swiss meringue

For a Swiss meringue, or heavy meringue, the egg white is heated in a bain-marie to 40°C and then beaten until cold. It is often used to make decorations, floating islands, and in dessert bases.

Recipe for 400 grams.

Swiss meringue

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Ingredients

160

g

egg whites

250

g

icing sugar

 As needed

 

lemon juice

Preparation method

  • Degrease a mixing bowl with a little lemon juice.
  • Mix the egg white and the icing sugar.
  • Beat in a bain-marie to 40°C.
  • Then continue beating the meringue until cold.
  • Put the meringue inside a piping bag and pipe into the desired shapes.
  • Dry in an oven at 100°C for 1.5 to 2 hours.

Serving suggestions

  • Add flavour to the meringue by folding in dried fruit or vegetable powders. 
  • Create floating islands by poaching quenelles or scoops of the meringue in milk. 
  • Serve with crème anglaise. 

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