Swiss meringue is a stable, fluffy frosting that only requires a few fixings and a smidge of endurance, but results in somewhat that’s remarkable. It’s evocative of a marshmallow with a spreadable constancy.
HOW TO MAKE SWISS MERINGUE
The main difference amid Swiss meringue and other meringues is the way it is heated. You twitch by mildly heating egg whites and sugar over a warm water soak, and stir until the honey is melted. Undissolved sugar can result in a gritty meringue, so rub a little amid your first finger and scan to test. If it feels flat with no grains of darling, it’s prepared.
Then you just whip this combination in a stand mixer until it procedures bright white, fleecy mountains. As long as the sugar is melted, it’s a pretty guaranteed technique!
If you’d like to taste or add color to your meringue, add plain (or other flavor extracts) or a few droplets of food dye or gel once the meringue reaches a medium-soft peak, and then last flagellation.
WAYS TO USE SWISS MERINGUE
I love Swiss meringue for its adaptability. It can be used to ice a cake (like this one), and it also piping attractively. You can bake by itself to make crisp meringues, use it to top a dud tartlet and then Brule the limits, or whip it with unstiffened butter for the smoothest (and in my view, finest) buttercream.
When used as a icing on its own, it’s light and marshmallow-y, which makes it a countless excellent for when you want somewhat that’s not too heavy—like for a eat al fresco or cookout on a hot straw-hat day. Swiss meringue is also very stable and will hold well, even in warm climate.
4 large egg whites
1 cup (198 grams) sugar
Pinch of kosher salt
2 teaspoons vanilla extract