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Switzerland / Dessert
Wikibooks
Swiss Meringue
Swiss meringue is a variety of meringue made by heating egg whites and sugar over a double boiler before whipping to stiff peaks.
Ingredients
ScaleNo serving count in the source — scale by factor
- egg white, 250 g8 oz
- caster sugar, 500 g1 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Put the egg whites and sugar into a stainless steel bowl.
Place the bowl over simmering water and whip with a wire whisk until the mixture is 120°F (50°C).
Remove the bowl from the heat and continue whipping until the meringue is completely cool.
Use as desired or as directed in your recipe.
Region evidence: recipe text — “Swiss Meringue”
