Swiss meringue

Swiss meringue

By
From
Sweet
Makes
1 medium meringue, or 12 individual meringues

Swiss meringue is a much firmer meringue than its classic cousin, and is ideal as a covering for lemon meringue pies, baked Alaska and ice cream cakes (see Neapolitan Ice Cream Cake). If you prefer a chewier meringue to a crisp one, this is the recipe to use. The egg whites and sugar are whisked together from the beginning, in a heatproof bowl over a pan of boiling water. A sugar thermometer is essential for this recipe.

Ingredients

Quantity Ingredient
4 egg whites
225g caster sugar

Method

  1. Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue.
  2. Place the egg whites and sugar into a large, heatproof bowl set over a pan of simmering water. The bowl should not touch the water. Whisk constantly so the mixture doesn’t cook on the bottom, until the sugar has dissolved totally and the mixture has become shiny – this will take about 10 minutes. If you pinch a little between your fingers, it should be silky with no sugar grains. The temperature should be 73°C – check this with a thermometer.
  3. Remove from the heat and continue to whisk with an electric whisk on full speed until the meringue has thickened and has cooled totally. Use the meringue as required.
  4. If you’re not using the meringue as part of another dish, simply pipe into a large disc or spoon into large quenelles on a silicone-lined baking tray, as for classic meringue. Place in the oven for 20 minutes at 110°C. Turn off the oven and leave for 6–8 hours, or overnight, to dry out. Remove from the oven and cool fully before using.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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