Swiss Meringue

Yesterday, I put on the Italian Meringue and today we will go with the Swiss method. This one is usually used to bake decorations,and is so suitable for shells and cookies because it is a harder meringue.

Swiss Meringue is made in a double boiler using a candy thermometer that you cook until it  reaches 120 degrees. Now you beat it until stiff. This ensures the sugar will be completely dissoloved and stablizes the meringue.

  • 6 large egg whites
  • 1  1/2 cups sugar
  • 1 tsp. pure vanilla extract

Combine all three ingredients in the heat-proof bowl of your electric mixer. Place it over a pan of simmering water and beat it until all the sugar has dissolved and the whites are hot to touch. This should take about 6 minutes. Transfer the bowl to the mixer and, with the whisk attachment, beat the egg whites until glossy stiff peaks form. This should take about 10 minutes because you start low speed and gradually increase the speed to high.

Use this immediately to make mounds on parchment paper (shells) and bake at 200 degrees for about 35 minutes until dry and hard to the touch.

You just created another success! Coffee anyone?

 

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