Swiss Meringue

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Place the egg whites and sugar in a stainless-steel bowl or in the top of a double boiler. Beat with a wire whip over hot water until the mixture is warm (about 120°F/50°C).
  2. Transfer the mixture to the bowl of a mixing machine. Whip it at high speed until stiff peaks form and the meringue is completely cool.