Best 7 Basic Swiss Meringue Recipes
Welcome to the world of "Basic Swiss Meringue!" Whether you're a seasoned baker or just starting to explore the world of sweet treats, this culinary masterpiece is sure to impress. With its fluffy texture, delicate flavor, and versatility, Swiss meringue has earned its place as a beloved ingredient in countless desserts. In this comprehensive guide, we will take you on a journey through the world of Swiss meringue, providing you with everything you need to know to create this delightful topping or filling. So, get ready to whip up some spectacular creations!
Here are our top 7 tried and tested recipes!
SWISS MERINGUE
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
SWISS MERINGUE BUTTERCREAM
Provided by Ron Ben-Israel
Categories dessert
Time 30m
Yield about 2 quarts buttercream
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.
- Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.
FOOLPROOF SWISS MERINGUE
This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.
Provided by Zaya
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Bring 2 cups of water to a simmer in a medium pot.
- Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
- Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
- Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
- Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g
SWISS MERINGUE SHELLS
Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crisp outside and chewy inside, these meringues from the American Egg Board makes an elegant ending to a company dinner.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
SWISS MERINGUE
Swiss meringue is the most stable of all meringues. It is more dense and glossier, almost marshmallow like. Swiss meringue pipes like a dream and holds its shape well for a much longer time than French meringue. For this reason, it is great to use as a pie topping especially if you aren't serving it immediately.
Provided by Bettie
Categories Advanced Techniques
Time 15m
Number Of Ingredients 2
Steps:
- Set up a double boiler (a pot filled with water not all the way to the top) and bring the water to a simmer.
- In a very clean heatproof bowl (I use the bowl of my stand mixer) whisk together the egg whites and the sugar.
- Set the bowl over the double boiler, making sure the water is not touching the bottom of the bowl, and whisk while the mixture heats to 160F. You can check with a kitchen thermometer, or if you do not have one the mixture will become very liquid as the sugar melts and it should feel very smooth between your fingers. This will take about 5-7 minutes.
- Transfer the mixture to your stand mixer (or you can do it with a hand mixer but it will take much longer), whip at high speed with your whisk attachment to cool the mixture down.
- Continue whipping at high speed until stiff peaks are reached. The mixture will become very thick, glossy, and almost marshmallow like. This will take about 6-8 minutes of whipping.
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.
EASY SWISS MERINGUE BUTTERCREAM
This buttercream is light and fluffy and good for those who don't like a sickeningly sweet American buttercream. Make sure you use real egg whites and not pasteurized egg whites (such as Egg Beaters®). They are heat processed and will not whip into a meringue.
Provided by Tanya Rosario
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 48
Number Of Ingredients 8
Steps:
- Heat 1/3 cup sugar and water over medium heat until sugar is dissolved and syrup just starts to bubble. Remove from heat.
- Pour egg whites into a stand mixer fitted with the whisk attachment. Beat until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar. Increase speed to high and beat until stiff peaks form.
- While the egg whites are beating, return the syrup to high heat. Cook until an instant-read thermometer inserted into the syrup reads 248 degrees F (120 degrees C). Pour syrup carefully into the stiff egg whites, with the mixer running on low. Increase speed and beat until meringue is thick and shiny and the bowl is cool to the touch.
- Beat butter and confectioners' sugar in a separate bowl until smooth. Beat in meringue until thoroughly mixed. Add almond extract.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 3.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 3.4 mg, Sugar 3.8 g
Tips:
- Use the freshest egg whites possible. Older egg whites will not whip up as well and may result in a meringue that is not as stable.
- Make sure the egg whites and the bowl you are using are completely clean and free of any grease. Any grease will prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam. This will help to prevent the whites from becoming overbeaten.
- Add the sugar slowly, one tablespoon at a time. This will help to prevent the meringue from becoming grainy.
- Continue whipping the meringue until it is stiff and glossy. The peaks should be firm and hold their shape when you lift the whisk out of the bowl.
- Use the meringue immediately or store it in the refrigerator for up to 24 hours.
Conclusion:
Swiss meringue is a versatile and delicious ingredient that can be used in a variety of desserts. It is relatively easy to make, but it does require some patience and attention to detail. By following the tips above, you can ensure that your Swiss meringue turns out perfectly every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love