Swiss Meringue

Technical stages for Swiss Meringue :

• Prepare a bain marie : bring a pot of water to a boiling point.
• Meanwhile, the eggs one after the other. Keep the yolks aside for any other use.
• Pour the egg whites in a mixing bowl.
• Add the icing sugar and mix.
• Whisk the eggs to get a meringue. To do this, go over the bain Marie (simmering water) and whisk.
• The meringue goes up slowly.
• When it is white and stiff, keep on beating with a hand mixer (out of the bain Marie) until fully cooled.
• The meringue is ready for use. It can't wait. Use it immediately !!!