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.
- 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.