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William Curley, Suzue Curley

Swiss Meringue

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Preparation info
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This is the last variety of meringue to be created in the middle of the 19th century. It is made by whisking egg whites and sugar together over hot water in a bain-marie. This method is also the base meringue for our macarons.

Ingredients

  • 150 g (5½ oz) egg whites (about 5 eggs)
  • 300

Method

  • Combine the egg whites and sugar in a mixing bowl until light and fluffy. (1)

  • Place the bowl over the bain-marie and whisk together. (2)

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