How To Make Swiss Meringue Food

SWISS MERINGUE

Steps:

• Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
• Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
• Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

SWISS MERINGUE

Steps:

• Set up a double boiler (a pot filled with water not all the way to the top) and bring the water to a simmer.
• In a very clean heatproof bowl (I use the bowl of my stand mixer) whisk together the egg whites and the sugar.
• Set the bowl over the double boiler, making sure the water is not touching the bottom of the bowl, and whisk while the mixture heats to 160F. You can check with a kitchen thermometer, or if you do not have one the mixture will become very liquid as the sugar melts and it should feel very smooth between your fingers. This will take about 5-7 minutes.
• Transfer the mixture to your stand mixer (or you can do it with a hand mixer but it will take much longer), whip at high speed with your whisk attachment to cool the mixture down.
• Continue whipping at high speed until stiff peaks are reached. The mixture will become very thick, glossy, and almost marshmallow like. This will take about 6-8 minutes of whipping.

FOOLPROOF SWISS MERINGUE

Steps:

• Bring 2 cups of water to a simmer in a medium pot.
• Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
• Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
• Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
• Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

SWISS MERINGUE

Steps:

• Preheat oven to 200 degrees. Line large baking sheet with parchment paper
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
• Adhear the parchment paper to the cookie sheet with dots of meringue.
• Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.