SWISS MERINGUE
Swiss meringue is the most stable of all meringues. It is more dense and glossier, almost marshmallow like. Swiss meringue pipes like a dream and holds its shape well for a much longer time than French meringue. For this reason, it is great to use as a pie topping especially if you aren't serving it immediately.
Provided by Bettie
Categories Advanced Techniques
Time 15m
Number Of Ingredients 2
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.
SWISS MERINGUE
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 4
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.
FOOLPROOF SWISS MERINGUE
This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.
Provided by Zaya
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g
SWISS MERINGUE SHELLS
Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crisp outside and chewy inside, these meringues from the American Egg Board makes an elegant ending to a company dinner.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
SWISS MERINGUE BUTTERCREAM
This is absolutely the best icing I have ever made.
Provided by Bev Ottone
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 80
Number Of Ingredients 6
Steps:
- Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
- Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
- Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
- Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 10.1 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 18.9 mg, Sugar 10.1 g
BASIC SWISS MERINGUE
This intermediate-level meringue is far more stable than its French counterpart, yet not as hardy as Italian meringue. Its most common, and arguably most stunning, application is a winsome, swooping shell that's baked until firm to the touch though still compellingly chewy within.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 3
Steps:
- Place whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and whisk on high speed until mixture is cool and stiff peaks form, about 6 minutes. Beat in vanilla. Use immediately.
SWISS MERINGUE BUTTERCREAM
This Swiss Meringue buttercream is an essential in your pastry adventures! It is luscious, velvety, creamy and its perfect topped on cakes, cupcakes, tarts, cookies and anything baked.
Provided by Food Network
Categories dessert
Time 25m
Yield Buttercream for 12 cupcakes or one 3-tier 6-inch cake
Number Of Ingredients 4
Steps:
- In a small pot, bring 1 inch water to a boil over high heat.
- Place the egg whites and sugar in a medium metal bowl (or the metal bowl of a stand mixer) and place it on top of the pot, making sure that the bottom of the bowl does not touch the water. Whisk continuously (especially on the sides of the bowl) to prevent the egg whites from cooking, until the mixture reaches 160 degrees F and the sugar is completely dissolved, about 5 minutes.
- Remove the bowl from the heat, transfer it to a stand mixer fitted with the whisk attachment and whisk on high speed until soft peak forms, about 5 minutes.
- Switch to the paddle attachment on low speed and add the butter, one piece at a time. The buttercream might separate but keep the paddle going-the mixture will soon homogenize. Increase the speed to medium and paddle until silky smooth, about 5 minutes. Mix in the vanilla and beat for another 3 minutes.
SWISS MERINGUE
For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 3.6, Sodium 11, Carbohydrate 0.1, Sugar 0.1, Protein 0.7
More about "how to make swiss meringue food"
HOW TO MAKE THE PERFECT SWISS MERINGUE - GREAT BRITISH …
From greatbritishchefs.com
Estimated Reading Time 2 mins
HOW TO MAKE SWISS MERINGUE | KITCHN
From thekitchn.com
HOW TO MAKE A SWISS MERINGUE — CHEF ISO
From chefiso.com
HOW TO MAKE A PERFECT SWISS MERINGUE | CBC LIFE
From cbc.ca
SUPER SWISS MERINGUE - 101 COOKBOOKS
From 101cookbooks.com
PERFECT SWISS MERINGUE RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - UNPEELED JOURNAL
From unpeeledjournal.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - HUNGRYFOREVER FOOD …
From hungryforever.com
FOOD NETWORK SHOWS HOW TO MAKE FRENCH AND SWISS MERINGUE
From foodnetwork.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - THE FLAVOR BENDER
From theflavorbender.com
HOW TO MAKE SWISS MERINGUE - EVERYDAY PIE
From everydaypie.com
HOW TO MAKE A SWISS MERINGUE - ESCOFFIER
From escoffier.edu
PERFECT SWISS MERINGUE - MY COUNTRY TABLE
From mycountrytable.com
PERFECT CHOCOLATE SWISS MERINGUE BUTTERCREAM - THE FLAVOR BENDER
From theflavorbender.com
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5 WAYS TO MAKE DELICIOUS SWISS MERINGUE BUTTERCREAM
From xokatierosario.com
SWISS MERINGUE BUTTERCREAM: THE STEP-BY-STEP RECIPE
From finedininglovers.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE SWISS MERINGUE COOKIES - WHEEL OF BAKING
From wheelofbaking.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM, RECIPE - BAKER BETTIE
From bakerbettie.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - HUNGRYFOREVER FOOD …
From hungryforever.com
SWISS MERINGUE | BAKING MAD
From bakingmad.com
SWISS MERINGUE MACARON RECIPE - PIES AND TACOS
From piesandtacos.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM FOR THE ULTIMATE
From foodandwine.com
THE EASIEST SWISS MERINGUE BUTTERCREAM - SUGARHERO
From sugarhero.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM - BARAN BAKERY
From baranbakery.com
HOW TO MAKE CHEF THOMAS KELLER'S SWISS MERINGUE RECIPE
From masterclass.com
HOW TO ACHIEVE A PERFECT MARBLED BUTTERCREAM CAKE | HOW TO …
From youtube.com
HOW TO MAKE SWISS MERINGUE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE MERINGUES | BBC GOOD FOOD
From bbcgoodfood.com
A BEGINNERS GUIDE TO SWISS MERINGUE - JACKSON'S JOB
From jacksonsjob.com
SWISS MERINGUE – SCIENCE OF A STABLE, DELICIOUS PIE TOPPING
From foodcrumbles.com
HOW TO MAKE SWISS MERINGUE BUTTERCREAM – ADVENTURES IN YUM
From adventuresinyum.net
SWISS MERINGUE BUTTERCREAM - THE SPRUCE EATS
From thespruceeats.com
SWISS MERINGUE BUTTERCREAM RECIPE - SUGAR SALT MAGIC
From sugarsaltmagic.com
EASY SWISS BUTTERCREAM RECIPE - TARA TEASPOON
From tarateaspoon.com
LEMON MERINGUE PIE FILLING BEST RECIPES
From findrecipes.info
SWISS MERINGUE | TRADITIONAL DESSERT FROM SWITZERLAND
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love