BASIC SWISS MERINGUE
This intermediate-level meringue is far more stable than its French counterpart, yet not as hardy as Italian meringue. Its most common, and arguably most stunning, application is a winsome, swooping shell that's baked until firm to the touch though still compellingly chewy within.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 3
Steps:
- Place whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and whisk on high speed until mixture is cool and stiff peaks form, about 6 minutes. Beat in vanilla. Use immediately.
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Miraj Sheikh7
[email protected]This recipe is a lifesaver. I always have egg whites left over, and now I know what to do with them.
Chloe Larkins
[email protected]I'm a beginner baker, and this recipe was easy to follow. I'm so proud of how my swiss meringue turned out.
Michael Hurley
[email protected]This recipe is a game-changer for my baking. I'll never make meringue any other way again.
DAVID RAYMOND COPFER
[email protected]I'm so glad I found this recipe. It's the perfect way to use up egg whites.
Shaik Feroz
[email protected]This swiss meringue recipe is a must-try for any baker.
Elder Caal
[email protected]I can't wait to try this recipe again with different flavors.
Goutam Mandal
[email protected]This recipe is a great starting point for making swiss meringue. You can adjust the sweetness and flavor to your own liking.
Sheikh Faim
[email protected]I would definitely recommend this recipe to anyone who loves swiss meringue.
A K M Arifur Rahman Khan
[email protected]Overall, I'm happy with how this recipe turned out. The meringue was delicious and perfect for my pie.
Briasia Carlos
[email protected]I had some trouble getting the meringue to reach stiff peaks, but I eventually got there.
TW__ S Y C O
[email protected]The meringue was a little too sweet for my taste, but it was still very good.
Tatiana Chakr
[email protected]This recipe is a keeper! I'll definitely be making swiss meringue again.
Adun Rebecca osas
[email protected]I love how versatile swiss meringue is. You can use it to top pies and tarts, or you can even make it into a frosting.
Shamshir Khan
[email protected]This was my first time making swiss meringue, and it turned out great! I was worried it would be too difficult, but it was actually very easy.
Anniellys Castillo
[email protected]I've been making swiss meringue for years, and this recipe is by far the best. It's so easy to follow, and the results are always perfect.
Romani Bhattarai
[email protected]This swiss meringue recipe was a hit! The meringue was light and fluffy, and it held its shape perfectly. I used it to top a lemon tart, and it was the perfect finishing touch.