Swiss Meringue Recipes

SWISS MERINGUE BUTTERCREAM

Steps:

• Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
• Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
• Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
• Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.

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.

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.

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.

SWISS MERINGUE BUTTERCREAM

Steps:

• Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
• Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.
• Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.

SWISS MERINGUE GEMS

Steps:

• Preheat the oven to 200 ºF (95 ºC) and line 2 baking trays with parchment paper.
• Place the egg whites with the sugar and lemon juice in a metal bowl and whisk. Place the bowl over a pot filled with an inch (2.5 cm) of gently simmering water and whisk the whites constantly until they are warm to the touch (not a specific temperature, just warmer than body temperature.) Using electric beaters, or pouring the warmed whites into the bowl of a stand mixer fitted with the whip attachment, whip the whites on high speed until they are glossy and hold a stiff peak when the beaters are lifted, about 4 minutes. Use a toothpick to add a little pink colouring paste and stir in by hand.
• Spoon the meringue into a large piping bag fitted with a medium star tip. Pipe a dot of meringue on the underside of each corner of the parchment paper (this will stick the parchment in place so that it doesn't lift up as you pipe) and pipe little rosettes about an inch (2.5 cm) across onto the trays, leaving some space between them. Bake the meringues until they are dry, but do not brown at all, about 30 to 70- minutes (this wide timeframe really depends on the humidity of the day.) If you find that after cooling, the meringues are still soft, they can be returned to the oven. Cool the meringues on the baking tray.
• To assemble the gems, whip the cream until it holds a soft peak and fold in the icing sugar and vanilla. Pipe a little cream on top of each meringue and top each with a single raspberry. Serve within 2 hours.

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.

SWISS MERINGUE BUTTERCREAM

Steps:

• In a small pot, bring 1 inch water to a boil over high heat.
• Place the egg whites and sugar in a medium metal bowl (or the metal bowl of a stand mixer) and place it on top of the pot, making sure that the bottom of the bowl does not touch the water. Whisk continuously (especially on the sides of the bowl) to prevent the egg whites from cooking, until the mixture reaches 160 degrees F and the sugar is completely dissolved, about 5 minutes.
• Remove the bowl from the heat, transfer it to a stand mixer fitted with the whisk attachment and whisk on high speed until soft peak forms, about 5 minutes.
• Switch to the paddle attachment on low speed and add the butter, one piece at a time. The buttercream might separate but keep the paddle going-the mixture will soon homogenize. Increase the speed to medium and paddle until silky smooth, about 5 minutes. Mix in the vanilla and beat for another 3 minutes.

SWISS MERINGUE

Steps:

• Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring the water to a simmer.
• Combine the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer; place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing the mixture between your fingers to ensure that no sugar remains.
• Attach the bowl to the electric mixer fitted with the whisk attachment, and beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Add the vanilla, and mix until combined. Use the meringue according to the instructions in the recipes.

SWISS MERINGUE

Steps:

• Preheat oven to 200 degrees. Line large baking sheet with parchment paper
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
• Adhear the parchment paper to the cookie sheet with dots of meringue.
• Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.