Wash, dry, and degrease all the tools you will use very, very well. This step is essential as any trace of grease will affect the quality of the meringue. For degreasing, use lemon juice; put a few drops on a napkin and wipe the mixing bowl, whisk, spatulas, and any other tool you need. It is important that these utensils are impeccably clean to achieve a perfect foam. Place the degreased bowl over a pot of boiling water, using the bain-marie method. At this stage, you need to be careful about the amount of water; two fingers of water in the pot below is sufficient, the important thing is that the water steams. It is crucial that the water in the pot below does not touch the bowl in which you are preparing the meringue, as this could alter the process of beating the egg whites.
In the degreased bowl, add the lightly beaten egg whites, sugar, and optionally, a pinch of salt. Using a whisk or the balloon whisk from the mixer, start beating the mixture over medium heat, in a constant motion. Over time, you will notice that the mixture changes color and becomes more yellowish, a sign that the process is on the right track. This stage lasts about 5 minutes until the meringue starts to whiten. A simple test to check the consistency is to take a little of the mixture and rub it between your fingers; if you no longer feel the sugar granules, it means you have reached the optimal moment.
If you have a candy thermometer, it can be a reliable helper. The meringue is ready when the temperature reaches about 60 degrees Celsius. Once you have reached this threshold, remove the bowl from the steam and immediately transfer the meringue to a large bowl, preferably glass or metal. Here, start beating with the mixer at medium speed for at least 3-4 minutes. Then increase the speed and continue beating the egg whites for 10-12 minutes until they cool. In the end, you will obtain a very white, dense, and, most importantly, stiff meringue. The meringue should not fall off the mixer whisk, and its texture should be firm and velvety.
The Swiss meringue obtained can be consumed as is, but it can also be used in various preparations. Whether you want to create crispy meringues, delicious cakes, tender cookies, or tarts with refined fillings, this is a versatile base that will impress anyone. Add flavors, colors, or other ingredients, depending on your moment's inspiration, and let your creativity shine!
In the degreased bowl, add the lightly beaten egg whites, sugar, and optionally, a pinch of salt. Using a whisk or the balloon whisk from the mixer, start beating the mixture over medium heat, in a constant motion. Over time, you will notice that the mixture changes color and becomes more yellowish, a sign that the process is on the right track. This stage lasts about 5 minutes until the meringue starts to whiten. A simple test to check the consistency is to take a little of the mixture and rub it between your fingers; if you no longer feel the sugar granules, it means you have reached the optimal moment.
If you have a candy thermometer, it can be a reliable helper. The meringue is ready when the temperature reaches about 60 degrees Celsius. Once you have reached this threshold, remove the bowl from the steam and immediately transfer the meringue to a large bowl, preferably glass or metal. Here, start beating with the mixer at medium speed for at least 3-4 minutes. Then increase the speed and continue beating the egg whites for 10-12 minutes until they cool. In the end, you will obtain a very white, dense, and, most importantly, stiff meringue. The meringue should not fall off the mixer whisk, and its texture should be firm and velvety.
The Swiss meringue obtained can be consumed as is, but it can also be used in various preparations. Whether you want to create crispy meringues, delicious cakes, tender cookies, or tarts with refined fillings, this is a versatile base that will impress anyone. Add flavors, colors, or other ingredients, depending on your moment's inspiration, and let your creativity shine!
Ingredients
Variant 1: -3 egg whites -130 g granulated sugar -1 pinch of salt, optional Variant 2: -5 egg whites -250 g granulated sugar -1 pinch of salt, optional