Swiss meringue is used for making simple shells or for topping a pie. A balloon whisk and copper whisking bowl will produce the most voluminous egg whites of the lightest and finest texture, however an electric beater works quite well. Be careful not to overwhisk the egg whites or else the meringue might ‘weep’ during baking. Any trace of yolk in the egg whites will prevent the whites from forming stiff peaks.
Two egg whites will make 12-16 shells or will top a
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