How To Make Swiss Meringue Recipes

FOOLPROOF SWISS MERINGUE

Steps:

• Bring 2 cups of water to a simmer in a medium pot.
• Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
• Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
• Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
• Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

SWISS MERINGUE

Steps:

• Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
• Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
• Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

SWISS MERINGUE SHELLS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.

HOW TO MAKE SWISS MERINGUE

Steps:

• Using your Swiss meringue: Swiss meringue is best when used immediately and served the same day. Do not refrigerated it in bulk or it will lose its lightness and become weepy. However, you can frost your cake or cupcakes and refrigerate overnight if needed; the meringue will be less airy the next day, but still fine.

VANILLA SWISS MERINGUE BUTTERCREAM FROSTING RECIPE

Steps:

• In the top pan of a double boiler, combine egg whites, sugar and salt. Whisk constantly over simmering water until mixture reaches 160°F on an instant read thermometer, about 20 minutes.
• Transfer mixture to a stand mixer fitted with a whisk attachment. Whip until the bowl is cool to the touch and the mixture holds medium peaks.
• Switch to a paddle attachment on the mixer. Beat at medium speed while adding the butter one piece at a time, scraping bottom of the bowl as necessary. Add vanilla and beat until well combined.

EASY SWISS MERINGUE

Steps:

• Add the egg whites, salt, sugar, and vanilla extract into a medium-size bowl and mix together until well-combined.
• Add water to a medium-size pot and bring it to a simmer.
• Place the egg mixture bowl over the water pot and heat until the temperature reaches 160°F (70°C) whisking constantly.
• Transfer the egg mixture into a mixing bowl with a whisk attachment and whip on high speed until soft, medium stiff peak consistency and meringue has cooled to room temperature.
• Keep refrigerated until ready to use.

SWISS MERINGUE

Steps:

• Set up a double boiler (a pot filled with water not all the way to the top) and bring the water to a simmer.
• In a very clean heatproof bowl (I use the bowl of my stand mixer) whisk together the egg whites and the sugar.
• Set the bowl over the double boiler, making sure the water is not touching the bottom of the bowl, and whisk while the mixture heats to 160F. You can check with a kitchen thermometer, or if you do not have one the mixture will become very liquid as the sugar melts and it should feel very smooth between your fingers. This will take about 5-7 minutes.
• Transfer the mixture to your stand mixer (or you can do it with a hand mixer but it will take much longer), whip at high speed with your whisk attachment to cool the mixture down.
• Continue whipping at high speed until stiff peaks are reached. The mixture will become very thick, glossy, and almost marshmallow like. This will take about 6-8 minutes of whipping.

SWISS MERINGUE RECIPE

Steps:

• Prepare bain-marie: Place a saucepan that is large enough to hold stand mixer's mixing bowl (or large enough to hold another bowl if using a handheld mixer), over medium heat, filled with 1 inch (2,5 cm) water and bring the water to a simmer.
• Place the egg whites into the stand mixer's bowl( or into another bowl if using a handheld mixer). Add the sugar and mix with a whisk for almost 30 seconds before placing it over bain-marie.
• When the water simmers, reduce the heat to medium-low and put the mixing bowl over the saucepan. (The bottom of the bowl shouldn't touch the simmering water.) Whisk until the mixture reaches 160°F(71°C). If you are using temperature, make sure that the temperature doesn't touch the bottom of the bowl but the mixture as the bottom of the bowl can be hotter than the mixture. If you are not using a temperature, rub the mixture between your fingers. The sugar will be dissolved and the mixture will be hot. This step takes almost 3 minutes with 3 egg whites.
• Attach the mixing bowl and whisk attachment to the mixer if you are using a stand mixer.
• Start beating the mixture with low speed and gradually increase to medium-high. Almost in 5 minutes, the soft peaks will form. Beat almost for extra 7 minutes until the mixture is glossy and reaches to stiff peaks. The mixing bowl will be totally cool after beating. You can use this Swiss Meringue to top your tarts and use a torch to brown the meringue or bake at 350°F(177C°) until browned. You can also make meringue kisses or pastry shells-dry at low temperature.

SUGAR FREE NO COOK SWISS MERINGUE BUTTERCREAM

Steps:

• Add the egg whites and sweetener to the bowl of a stand mixer. Using the paddle attachment, beat on medium speed for about 10 minutes, scraping the sides as necessary.
• Turn the speed down to low. Gradually add the butter a chunk at a time until each chunk is fully incorporated.
• Add the vanilla and lemon juice slowly until it is mixed in. If making chocolate, add the cocoa powder slowly.
• Turn the speed back up to medium and allow to beat for another 10 minutes. It might look curdled at first, but it should emulsify as it is beating.

SWISS MERINGUE

Steps:

• Fill a small sturdy pot with at least 1 1/2 inches of water and turn on the heat to medium-high. This is the bottom of your make-shift double boiler.
• Combine the egg whites, salt, sugar, and cream of tartar to a heat-proof bowl (the metal bowl from your electric mixer is perfect here) and whisk together until fully combined.
• Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until egg whites reach a temperature at 160°F, roughly between 8 and 10 minutes, and all the sugar has dissolved (see note for troubleshooting).
• Remove the mixture from the heat and attach the bowl to an electric stand mixer fitted with a whisk attachment. Turn the mixer on the lowest speed, and gradually increase the speed until it reaches medium-high speed. Add in the optional vanilla.
• Whip until the meringue is glossy and is beginning to pull away from the sides and the bowl, about 8 minutes. It should have stiff peaks and be cooled down significantly.
• Use immediately.

SWISS MERINGUE BUTTERCREAM

Steps:

• Wipe down your mixing bowl, whisk and paddle attachments with a small amount of white vinegar.
• Create a double boiler on your stove by filling a medium saucepan with a couple inches of water. Put your egg whites and sugar in your bowl and place on top of the saucepan. Give them a whisk to combine.
• Cook your egg white and sugar mixture over medium heat stirring constantly until the mixture reaches 160 degrees F on a candy thermometer or until you can no longer feel any sugar granules between your fingertips.
• Transfer your egg white and sugar mixture to the bowl of your electric stand mixer with the whisk attachment in place and whisk on high until the outside of your mixing bowl is no longer warm and you've achieved stiff peaks in your meringue.
• Switch to the paddle attachment. Turn your mixer to low speed. Add in your cubed butter (2-3 tbsp in size) one at a time, allowing each to be incorporated before the next addition.
• Scrape down the sides of your bowl, turn mixer to low speed and add in your vanilla.
• Turn your mixer up to medium to high speed and mix for about 5 minutes until buttercream is completely incorporated, silky, and smooth.
• Turn the mixer onto low speed for 8 minutes. This helps to remove air bubbles that may have formed when whipping your buttercream.
• Remove the mixing bowl from the mixer and use a spatula to push the buttercream into the sides of the bowl. This helps remove any remaining air bubbles.

SWISS MERINGUE BUTTERCREAM

Steps:

• Place the sugar and egg whites in the bowl of an electric mixer. Whisk to combine, and set aside.
• Prepare a double boiler: Set a medium-sized saucepan filled with a cup or two of water over high heat. When the water comes to a strong simmer, reduce the heat to medium-low. The water should stay at a steamy simmer, not a boil.
• Place the mixing bowl with the sugar-egg white mixture over the pot and, whisking frequently as to not cook the egg in spots, heat until very warm. The mixture should be hot to the touch but not burning, and you should no longer feel any grains of sugar.
• Turn the heat off and transfer the mixing bowl to the mixer fitted with the whip attachment. Whip the meringue on medium-high until they form medium-stiff peaks and cool to about room temperature, approximately 10 to 15 minutes.
• Switch the mixer to a paddle attachment. With the mixer on medium-low, add the softened butter in large pieces (I usually do about 1/3 or 1/2 stick at a time). When all the butter has been added, raise the mixer to medium speed and beat until fluffy and smooth, about two minutes.PRO TIP: If the buttercream is too runny, that means it is too warm. Hold a couple of bags of frozen vegetables to the side of the bowl to cool it, while continuing to beat the buttercream. You can also put the whole bowl in the fridge for several minutes, then whip.PRO TIP #2: If the buttercream is clumpy, it means that the butter was too cold when added. Briefly place the entire bowl over the double boiler to raise the temperature and melt the butter a little bit. Try to rewhip. Alternatively, take out a scoop of buttercream, microwave it until just melted. Then add that into the buttercream, and whip. The hot buttercream should raise the overall temperature.
• With the mixer on low, add the vanilla and salt. Combine well. The buttercream is ready to use.

SWISS MERINGUE BUTTERCREAM

Steps:

• Chose a medium saucepan and a medium heatproof bowl that you can use for your double boiler. You'll want to use a bowl that will neatly fit on top of your saucepan, but the bottom of the bowl CANNOT be touching the water below. (See photo below). Wipe down your bowl, making sure it's completely dry and there's no grease, residue, or crumbs left in it. Remove butter from the fridge and set aside. Carefully separate your egg whites.
• Add egg whites and sugar in your mixing bowl and whisk by hand to combine. Place bowl on top of a saucepan that's filled with a few inches of water and turn on medium heat.
• Continue to whisk by hand until your sugar has completely dissolved and your egg mixture has reached 70 C / 160 F. You can check this using a candy thermometer. The eggs will be thick and frothy. Remove from heat.
• Place eggs in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until egg whites become thick and voluminous and reach stiff peaks. This can take around 10 minutes. The egg whites should hold their shape and not droop. The mixture should also be completely cooled.
• Turn your mixer down to low speed, then slowly add your butter, piece by piece. As you add your butter, your meringue mixture may turn soupy, and/or eventually look curdled - this is ok.
• Continue until you've added all your butter. Turn your mixer up to medium speed and continue to whisk until frosting comes together and is smooth again. Do not worry about over-mixing - keep going.
• Finally, add vanilla and salt. Mix briefly. Then remove bowl from mixer and use a spatula to give it one final stir by hand, getting rid of any air bubbles.