Swiss meringue is easy to prepare and always turns out. Ideal cake and meringue cream that can be made pure white or colored with dye. The protein weight of one egg is approximately 30 grams.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Eggs / Egg White
Dish: Desserts / Meringues
Cuisine geography: Swiss / European
- Chicken egg white - 60 Grams
- Sugar - 120 Grams
- Citric Acid - 1 Pinch (optional)
- Vanilla sugar - 5 grams (optional)
How to cook "Meringue in a water bath"
Use egg whites and sugar for making meringue.
Put the sugar and proteins in a bowl. If desired, you can add a pinch of citric acid and vanilla sugar.
Pour water into a saucepan, bring to a boil. The fire can be reduced, but the water must be boiling. Place a bowl of egg whites and sugar on a saucepan so that the bottom does not touch the water. Stir until sugar dissolves.
Then begin to beat the whites with sugar in a water bath until the mass increases in size and keeps its shape well. Then remove the bowl from the water bath and continue whisking for another 3-4 minutes. The meringue turns out to be smooth, shiny, airy and dense.
You can make meringues from this meringue. Place the meringue on a baking sheet with a baking bag with the attachment.
Dry the meringue in the oven at 100 degrees for 60-70 minutes. The meringues are ready when they come loose from the paper.
Serve the Italian meringue meringue for dessert.