Swiss Meringue
Swiss meringue has a glossy, marshmallow-like texture. It is best for pavlovas, topping pies and making silky Swiss buttercream frosting.
Ingredients
- 4 egg whites, room temperature
- 1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice
- 1 cup granulated sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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Directions
Heat 1 inch of water in a medium pot until simmering.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), lightly whisk together egg whites, sugar and cream of tartar or lemon juice, about 1 minute.
Place the bowl over the pot to create a double boiler, making sure the bottom of the bowl does not touch the simmering water. Continue to whisk the egg whites and sugar by hand until the sugar has completely dissolved and the mixture reaches 175°F, about 8-10 minutes. Check to see if sugar has dissolved by rubbing a bit of the mixture between your thumb and finger. When the sugar has fully dissolved, you will no longer feel the sugar grains.
Remove the bowl from heat and whisk with a hand mixer or stand mixer on high until stiff peaks form, about 5-7 minutes. Add vanilla extract and mix for 10-30 more seconds to incorporate.
- 4 egg whites, room temperature
- 1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice
- 200 grams granulated sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now
Directions
Heat 3 centimeters of water in a medium pot until simmering.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), lightly whisk together egg whites, sugar and cream of tartar or lemon juice, about 1 minute.
Place the bowl over the pot to create a double boiler, making sure the bottom of the bowl does not touch the simmering water. Continue to whisk the egg whites and sugar by hand until the sugar has completely dissolved and the mixture reaches 79°C, about 8-10 minutes. Check to see if sugar has dissolved by rubbing a bit of the mixture between your thumb and finger. When the sugar has fully dissolved, you will no longer feel the sugar grains.
Remove the bowl from heat and whisk with a hand mixer or stand mixer on high until stiff peaks form, about 5-7 minutes. Add vanilla extract and mix for 10-30 more seconds to incorporate.
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10 minprep
This Recipe Uses
Madagascar Bourbon Pure Vanilla Extract