Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This is similar to French meringue, except that the egg whites and sugar are combined and heated over a bain-marie until they reach 54°C (130°F) and start to thicken. The mixture is then removed from the heat and beaten until cool. Swiss meringue should be light, perfectly smooth, and very firm. The preliminary cooking makes it a stable, sturdy meringue that is useful for decorations such as the little mushrooms that decorate a traditional yule log (bûche de noël).