SWISS MERINGUE
For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line large baking sheet with parchment paper
- In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
- Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
- Adhear the parchment paper to the cookie sheet with dots of meringue.
- Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.
Nutrition Facts : Calories 3.6, Sodium 11, Carbohydrate 0.1, Sugar 0.1, Protein 0.7
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[email protected]This recipe is a keeper! The meringue was so easy to make and it turned out perfectly. I'll definitely be making it again.
Astley Tanaka
[email protected]I've made this meringue several times, and it always turns out great. It's the perfect topping for my chocolate mousse.
Jessica James
[email protected]I'm not a huge fan of meringue, but this recipe changed my mind. It was so light and fluffy, I couldn't get enough of it.
Chirs Pickett
[email protected]This meringue is so good, I could eat it by the spoonful! It's the perfect balance of sweet and tart.
MdRuhul Amin
[email protected]I've tried this recipe a few times now, and it's always turned out perfectly. I love how easy it is to make, and it's always a hit with my friends and family.
Zian Vaz
[email protected]I'm not sure what I did wrong, but my meringue turned out flat and grainy. It was still edible, but it wasn't what I was hoping for.
Adeleye Deborah
[email protected]This recipe was a bit tricky, but the results were worth it. The meringue was absolutely delicious.
Khondokar Niha
[email protected]I love how this meringue can be used for so many different desserts. I've used it to top pies, cakes, and even ice cream.
Samson Ifesinachi
[email protected]This is my new go-to meringue recipe. It's so versatile and always turns out great.
Zulfkar Ali
[email protected]I've never made meringue before, but this recipe was so easy to follow. It turned out perfectly!
Joseph Stokes
[email protected]This meringue was so light and airy, it was like eating a cloud! The perfect topping for my lemon pie.