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.
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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.