Swiss Meringue

Name: Swiss Meringue
Ingredients: 4 large egg whites at room temperature; 2 cups powdered sugar (about 250 grams)

Swiss meringue is a firm, less crumbly meringue. It’s often used for dry petit fours and decorations.

Swiss meringue is a firm, less crumbly meringue. It’s often used for dry petit fours and decorations.

Ingredients

1

Gather your ingredients. Make sure the egg whites are at room temperature. Prepare a thermometer and a whisk.
2

Preheat the oven to 175–210°F (80–100°C), depending on the size of the meringues you want to dry, using conventional heat.
3

Prepare the powdered sugar. I use powdered sugar because it makes the meringues sturdier, which is recommended for making mushrooms or other delicate shapes.
4

Set up a hot water bath (a saucepan of water for a double boiler) at 140°F (60°C).
5

In a mixing bowl, combine the egg whites and powdered sugar and mix together.
6

Place the bowl over the hot water bath and whisk vigorously. Keep whisking until the mixture reaches 113–122°F (45–50°C). It should become paler and increase in volume.
7

Once the mixture reaches the right temperature, remove it from the water bath and continue whisking vigorously until it cools completely. I used a stand mixer for this part to make it easier.
8

At the end of cooling, the meringue should be very white, smooth, and firm.
9

Pipe the meringues onto a baking sheet.
10

Bake the meringues for 1 1/2 to 2 hours, depending on their size. Slightly open the oven door every 20 to 30 minutes to let out steam. You may need to test a few times to get used to your oven and prevent the meringues from cracking. You can add 1 teaspoon of lemon juice; the acidity helps prevent cracking.