September 28, 2007, Newsletter Issue #193: Swiss Meringue
Tip of the Week
Swiss Meringue is made by heating egg whites and sugar in a double boiler until 110-120 degrees. Then the mixture is beaten until stiff. This technique ensures that the sugar is completely dissolved and stabilizes the meringue. This type of meringue is usually baked for decorations or cookies.
Swiss Meringue
6 large egg whites
1 1/2 cups sugar
1 tsp. vanilla extract
Combine egg whites, sugar and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch (5 to 7 minutes). Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed until stiff, glossy peaks form (about 10 minutes). Use immediately to top pies, or pipe onto parchment paper in small mounds, then bake at 200 degrees for 30-40 minutes until dry and hard to the touch.
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