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Swiss Meringue

Swiss Meringue
  • Time : 45 minutes
  • Difficulty :  medium

Ingredients for Swiss Meringue :

  • 4 egg whites
  • 250 g icing sugar

Technical stages for Swiss Meringue :

  • Prepare a bain marie : bring a pot of water to a boiling point.
  • Meanwhile, clarify the eggs one after the other. Keep the yolks aside for any other use.
  • Pour the egg whites in a mixing bowl.
  • Add the icing sugar and mix.
  • Whisk the eggs to get a meringue. To do this, go over the bain Marie (simmering water) and whisk.
  • The meringue goes up slowly.
  • When it is white and stiff, keep on beating with a hand mixer (out of the bain Marie) until fully cooled.
  • The meringue is ready for use. It can't wait. Use it immediately !!!
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

"Kitchenaid" beater K5"Kitchenaid" beater K5 890.00 Euro
Icing sugarIcing sugar 3.10 Euro
"EXCELLENCE" Sauce Pan without Lid Ø20 cm"EXCELLENCE" Sauce Pan without Lid Ø20 cm 40.40 Euro
Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 20.60 Euro
Stainless Steel whisk 35 cmStainless Steel whisk 35 cm 12.80 Euro