Description
Delicious Swiss Meringue, Perfect for Baking (enough to decorate a 10-inch tart, a 6-inch layer cake, or top 12 cupcakes)
Ingredients
- 4 egg whites
- 200 g (1 cup) granulated sugar
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
- Place the sugar and egg whites in a large heatproof bowl and set it over a saucepan with simmering water over medium heat.
- Cook the mixture in a double boiler for about 4 minutes, whisking constantly until it reaches 130°F (55°C).
- Transfer the mixture to a stand mixer bowl and whisk on high speed for 7 to 10 minutes until the meringue is white, glossy, and firm.
- Add the vanilla and salt, and mix for another minute.
- Use the Swiss meringue immediately to fill or decorate your cakes.
Notes
Storage: Use Swiss meringue immediately to decorate your cakes. Cakes with meringue can be stored in the fridge for up to 3 days.
Tips and Tricks:
- Heat the egg whites and sugar in a double boiler until the sugar is fully dissolved.
- Whisk constantly while heating to prevent the eggs from cooking.
- Beat until the meringue is glossy and forms stiff peaks, then use it right away.
- Avoid refrigerating the meringue alone, as it can affect the texture and make it difficult to work with.
- Prep Time: 15 minutes
- Category: frosting, fillings
- Cuisine: Swiss