Swiss meringue is a type of whipped cream characterized by being in the water bath. Although at first glance it seems a complicated recipe, the truth is that its preparation is very simple if we know the appropriate techniques, since water cannot exceed a certain temperature, and specific utensils are necessary. Making homemade merengue is a perfect way to take advantage of egg whites that left over other dessert recipes, such as coconut yolks, for example, in addition to being an ideal coverage to decorate cakes, cupcakes and all kinds of cakes. Being sweet, light, soft but consistent cream, everyone tends to like the age. On the other hand, its white color lends itself to use food coloring to elaborate colorful and striking decorations. Do you still need to know more to encourage you to make the recipe? Stay with us and discover from the hand of recipes how to make Swiss merengue step by step.
| 🚻 1 Company | 🕘 30m | 🍵 Difficulty Difference | 🤯 |
| Ingredients to make Swiss meringue: |
| 2 egg whites (90 g) 180 grams of white sugar 1 pinch of vanilla essence |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, ideal accompany with cava |
Ingredients to make Swiss meringue:
1. Before performing the Swiss meringue, the first step is to enlist all the ingredients.
2. When we have everything ready, we start! We take a stainless steel bowl, add the egg whites and sugar and mix with manual rods.
3. Once the ingredients are mixed slightly, we place the bowl into the water bath to make the Swiss, seeking the water does not exceed 60 ºC and, with the same manual rods, we beat vigorously to completely dissolve the sugar. We play with our fingers very clean to make sure that sugar is well integrated and we can continue with the preparation of the easy Swiss meringue.
4. We remove the mixture mixture in the water bath and place it in a blender robot, or change it from bowl if we do not have it, add a few drops of vanilla essence and beat at medium-high speed for approximately 8 minutes. It is very important to perform this step with electric rods, since with the manuals we will not obtain the desired result. In this sense, if you do not have them, you can check the Italian meringue recipe.
5. To know that the Swiss meringue is at its point, we lift the balloon whisk, or the electric rods, and if stable peaks are obtained, it is ready. If you are still a little watery, or do not have the desired consistency, beat for a few more minutes.
6. Once the Swiss meringue is ready, we can dispose of it in a pastry bag and use it to decorate cupcakes, cakes or any cold dessert, such as lemon foot with meringue. Likewise, we can use it to make baked meringue sighs. If you liked this recipe, you have any comments or concern, do not hesitate to leave your comment.
