Best Swiss Meringue Recipe
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fresh egg whites at room temperature.
caster (superfine) sugar.
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- Separate your egg whites from egg yolks while your eggs are cold – way easier! Leave egg whites out to warm up to room temperature for at least an hour. If you were not able to do that – don’t worry! Place your microwave-safe container with egg whites into the microwave for just 10 seconds – and voila! – room temperature egg whites!
- If you do not have caster sugar, you can make it yourself - Pulse regular sugar in your blender just for few times, but be careful – don’t overdo it, otherwise, you’ll end up with powdered sugar and that’s the whole other recipe…😀
- Preheat your oven on Conventional Bake setting for 180 F for more crunchy Meringue, or for 200 F for more chewy Meringue (more about that in step 8).
- Prepare a double boiler: I use a pot slightly larger in diameter than my mixing bowl. Fill it with a bit of water and place it on medium-high heat.
- Wipe your mixing bowl and whisker attachment with a bit of lemon juice on a piece of paper towel. Pour your room temperature egg whites and caster sugar into your mixing bowl and place into pot with boiling water. Make sure your mixing bowl with egg whites and sugar does not touch the boiling water. Reduce the heat to medium-low to ensure the water is barely simmering.
- Whisk your egg whites/sugar mixture with your whisker nonstop ( I use the mixer attachment whisker – fewer steps, fewer dishes to wash), just for 2 minutes.
- Transfer your mixing bowl onto the mixer and start mixing on low speed for 30 seconds, gradually increasing the speed to the highest. Mix on highest for 8 minutes – Congratulations, your Swiss Meringue is ready! We are looking for a very stiff meringue here, meaning – when 8 minutes passed, pull your mixer’s whisker out and check for meringue’s peak – it will just slightly curve. Another way to check – is to put your mixing bowl with meringue upside down – your meringue will not even move; but I only suggest this “quality check” if you are sure that you’ve followed all of my directions above and your meringue is stiff – otherwise, I am not coming to help you clean your kitchen’s floor… J
- Now - the Colorful, the fun part – colouring and piping your Meringue’s! I love to use Wilton Color Right System Gels, as well as Americolor and Chefmaster Gels to colour my meringue. Just separate your freshly made Meringue into as many bowls as colours you want, and add anywhere from 1 to 3 or more drops of your desired gel colours and mix well until the gel is fully incorporated into the meringue. You can use all sorts of piping tips, some of my favourites are by Wilton: 1M, 2D, 1A, 8B, 70, small open star tips, leaf tips – the possibilities are endless!
- Place all your white, or coloured meringue into your piping bags fitted with desired piping tips, and go to town with piping or dropping flowers, “kisses” (1A piping tip by Wilton is best for it!), leaves, swirls – have fun with it! I prefer to use Silicone Baking Mats for baking my meringue, but you can also use parchment paper. * A little tip to prevent your parchment paper from sliding on your baking tray when you pipe meringue – put a little drop or swipe of your meringue onto the baking tray under the parchment paper.
- Now, here you have an option: some people, like my hubby, love crispy on the outside and chewy inside meringue – for him we will bake our meringue on 200 F for 40 minutes for small flowers kisses, leaves) or for 60 minutes for medium and large size meringue. If you are like me and love crunchy, not chewy at all, meringue – we will bake on 180 F for 2.30-3 hours depending on the size of your meringue. Your Meringues are ready when you slightly push on them and they do not move. If they are still wiggly, moving – they need to be baked for longer.
- Allow your meringue to fully cool off before removing them from your silicone mats or parchment paper. They can be eaten immediately… or stored in an airtight container in a dark, dry, cool place for up to a month!