Swiss meringue
Description
The dish is prepared without unnecessary complications. There's nothing difficult about making Swiss meringue. It's excellent for decorating cakes, pastries, and cupcakes because it holds its shape well. It's also lower in calories compared to whipped cream and buttercream, which is another advantage. All the nuances of preparing this meringue are described in the recipe. The finished dessert can now be served.
Instructions
- 1
Step 1
Prepare the ingredients for Swiss meringue.
- 2
Step 2
Place the egg whites in a bowl.
- 3
Step 3
Add sugar and citric acid. You can add vanilla sugar. Fill the pot with water, place it on the stove, and bring to a boil.
- 4
Step 4
Place the bowl with egg whites and sugar over a saucepan of hot water, ensuring the bottom of the glass bowl does not touch the water. Do not turn off the heat under the saucepan, but reduce it. Stir constantly with a whisk until the sugar dissolves.
- 5
Step 5
Then beat for 8-10 minutes. The meringue will gradually increase in volume and thicken. When the egg whites are whipped enough so that the trail from the mixer becomes distinct and does not spread, remove the bowl from the water bath.
- 6
Step 6
Beat the meringue for another 3-4 minutes at room temperature. The cream will become thick, fluffy, airy, slightly sticky, and resemble marshmallow.
- 7
Step 7
The Swiss meringue is ready. Now you can use it to decorate and fill cakes, cupcakes, or rolls.