Everyday recipes

Mountain top Swiss Meringue

Why Swiss meringue ? Sometimes when you bake, you only use the yolk and you have many egg whites that would be wasted. The solution is to make meringues, it is very easy to make, requires the minimum amount of ingredients and always tastes nice.

There are three types of meringues:
  • French meringue: egg whites and icing sugar. Makes crunchy shells.
  • Swiss meringue: egg whites and caster sugar. Makes softer shells.
  • Italian meringue: egg whites and syrup. Crisp and frothy, it lightens custards, covers lemon meringue pies, cakes…

You can add any flavor or color to them.

 

Mountain top Swiss Meringue
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Mountain top Swiss Meringue
Votes: 0
Rating: 0
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Print Recipe
Servings Prep Time Cook Time
30meringues 10minutes 1hour
Servings Prep Time
30meringues 10minutes
Cook Time
1hour
Ingredients
Servings: meringues
Units:
Ingredients
Servings: meringues
Units:
Instructions
  1. Preheat your oven to 120 C.
  2. Gather your utensils and ensure they are grease free. Take eggs out of fridge and bring to room temperature, this ensures that egg whites will reach their full volume when whipped.Swiss Meringue (1 of 7)
  3. Separate your eggs, add a pinch of salt to the whites and start beating.Swiss Meringue (2 of 7)
  4. Gradually add the caster sugar and keep beating until firm, you should get soft peaks when pulling out your mixer or whip.Swiss Meringue (3 of 7)
  5. Transfer to a piping bag with a medium round tip nozzle and line your baking tray with parchment paper. A good tip to prevent the sheet from sliding is to place a small amount of the mixture on the underside corners.Swiss Meringue (4 of 7)
  6. Pipe your meringues in an assortment of small shapes, as desired.Swiss Meringue (5 of 7)
  7. Place in oven for 1 hour, keeping a close eye on the bake. Baking time may vary slightly based on your individual oven.
  8. Take out of oven and cool.Swiss Meringue (7 of 7)
  9. Your meringues are now ready, you can enjoy them as they are or decorate a cake with these little treats.
Recipe Notes

When beating eggs and they are finally firm, stop your mixer for 30 seconds and start again for 20 seconds, it gives extra volume to your eggs.



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