The Swiss Meringue Method (Cooked Meringue)

Appears in

Published 2012

This method requires the use of heat.

The Swiss Meringue Method is as Follows:

Combine the egg whites with the sugar the bowl of an electric mixer. Place the bowl over a hot water bath and stir with a whisk until the mixture reaches between 57°C/135°F and 60°C/140°F. Be careful to not exceed this temperature, because doing so will coagulate the egg white proteins and result in a lumpy meringue. This process helps dissolve the sugar and makes the egg whites safe for consumption.
While the mixture is hot, attach the bowl to the mixer fitted with a whip attachment and beat until it has reached the desired volume. At this point, it can be folded into another preparation or dried to obtain a crisp meringue.

Become a Premium Member to access this page

Already a member?

Best value

The licensor does not allow printing of this title