RECIPE FOR SWISS MERINGUE
Of all meringues, Swiss meringue is the most stable. It is almost marshmallow-like in texture and glossiness. Compared to French meringue, Swiss meringue pipes like a dream and maintains its shape nicely for a considerably longer period of time. Because of this, it works well as a pie topping, especially if you want to serve it later.
INGREDIENTS
- Big egg whites, six
- 1 1/2 cups sugar, granulated
INSTRUCTIONS
Set up a double boiler by filling a saucepan with water just to the top, then simmer the water.
The egg whites and sugar should be whisked together in a very clean, heatproof basin (I use the bowl from my stand mixer for this).
As the mixture is heated to 160°F, place the bowl over the double boiler, ensuring sure the water is not touching the bottom of the bowl.
If you don't have a kitchen thermometer, the mixture will become quite liquid as the sugar melts and should feel very smooth when you touch it with your fingers. It will take five to seven minutes.
Transfer the mixture to your stand mixer; you can also use a hand mixer, but it will take considerably longer. Use the whisk attachment to beat the mixture at high speed to cool it down.
Whipping should continue until stiff peaks are reached. The mixture will thicken to a marshmallow-like consistency and become highly glossy. It will whip for around 6 to 8 minutes.
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