Swiss Meringue
Swiss Meringue awesome shapes
Ingredients for small decorative subjects:
125 g egg whites
250 g caster sugar
Equipment used :
Stainless hen
FMC Pro Whisk
Infrared digital thermometer
Technical stages for Swiss Meringue:
- To make this Swiss meringue recipe, start by preparing all the ingredients.
- Pour the egg whites in a bowl or pastry bowl.
- Add the caster sugar and mix with a whisk.
- Beat with a hand whip to assemble the meringue.
- above a bain-marie (simmering water).
- The mixture must rise to a temperature until it reaches 40/45 ° C for this purpose use a laser aiming thermometer. Or a very simple way to know if you are at a good temperature, without using a thermometer, soak the top of the finger in the preparation. The feeling of warmth must be barely bearable At this moment...
- transfer the mixture to the drum of the mixer and beat at maximum speed until completely cool.
- The meringue is ready to use. Generally baked at 100 ° C maximum, it is also perfect for lemon pie decor.
- This meringue has the particularity of withstanding the resistance to the phenomenon of oozing caused by sugar that turns into syrup and pearls after a few hours. In the case of the cooked meringue, it is also used for the realization of small decorative subjects (examples: swan and mushrooms in the meringue that decorate the Christmas logs) or as in the video I have formed pretty cookies and forms especially this Beautiful snail garnished with cream I hope you like it well. It is particularly well preserved, dry, in a windowbox between 4 and 6 weeks, or more ...
Cook, savor ... then if you wish, share/publish (below) your
opinion on this recipe.
opinion on this recipe.
YOU MAY ALSO BE INTERESTED IN :
to know more about Swiss Meringue please visit :
how_to_make_swiss_meringue
No comments