Meringue using a double boiler
Description
Swiss meringue is easy to prepare and always turns out perfectly. An ideal cream for cakes and making meringues, which can be made pure white or colored using food coloring. The weight of one egg white is approximately 30 grams.
Instructions
- 1
Step 1
Take egg whites and sugar to make meringue.
- 2
Step 2
Place sugar and egg whites into a bowl. Optionally, add a pinch of citric acid and vanilla sugar.
- 3
Step 3
Pour water into a saucepan and bring to a boil. You can reduce the heat, but the water should be boiling. Place a bowl with egg whites and sugar on top of the saucepan, making sure the bottom of the bowl does not touch the water. Stir until the sugar dissolves.
- 4
Step 4
Then start whisking the egg whites with sugar over a water bath until the mixture increases in volume and holds its shape well. After that, remove the bowl from the water bath and continue whisking for another 3-4 minutes. The meringue will turn out smooth, glossy, airy, and firm.
- 5
Step 5
You can make meringues from this meringue. Using a pastry bag with a tip, pipe the meringues onto a baking sheet lined with parchment paper.
- 6
Step 6
Dry the meringues in the oven at 100 degrees for 60-70 minutes. The meringues are ready when they easily detach from the paper.
- 7
Step 7
Serve Italian meringue mousse for dessert.