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Swiss Meringue

Swiss Meringue
  • Time : 45 minutes
  • Difficulty :  medium

Ingredients for Swiss Meringue :

  • 4 egg whites
  • 250 g icing sugar

Technical stages for Swiss Meringue :

  • Prepare a bain marie : bring a pot of water to a boiling point.
  • Meanwhile, clarify 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 !!!
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

"Kitchenaid" beater K5"Kitchenaid" beater K5 836.00 Euro
Icing sugarIcing sugar 3.30 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 22.40 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro