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Swiss Meringue
- Makes
225 g
- Difficulty
Easy
Published 2023
Ingredients
75 g 75 g 75 g
Method
Over a double boiler, whisk the sugar, glucose and egg whites (preferably with an electric whisk) until all the sugar is dissolved and the meringue reaches a temperature of 50°C. Transfer to a stand mixer and whisk until cool, then transfer the meringue to a piping bag and store in the fridge until needed — it will last 24 hours.
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Components
- Swiss Meringue
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