Recipe for swiss meringue
Delicious, light meringues with beautiful decorations on top.
The Swiss meringues are somewhat different from regular meringues, as the sugar is melted in the egg whites over a water bath before whisking them stiff. Despite this extra step in the preparation, the cookies are still easy to make. As an added bonus, since the sugar dissolves before the cookies are baked, you avoid the crunchy feeling of undissolved sugar that meringues sometimes have.
Ingredients
- 160 gram egg white pasteurized
- 320 gram Sugar white sugar, not cane sugar
- 2 gram vanilla powder or seeds from 1/2 vanilla bean
- 1 gram Citric Acid
- 1 pinch gel color red
- 2 gram powder color beetroot powder or similar - do not use liquid food coloring
- 1 gram freeze-dried raspberries pulverized
- sugar decorations pearls or hearts, for decoration
Instructions
Start by preheating the oven to 80 degrees Celsius (176 degrees Fahrenheit) convection.
Take a large steel bowl and whisk egg whites and sugar by hand with a whisk over a water bath for 4-6 minutes. The whites should not be whipped stiff; the sugar should just dissolve. It is important that the bottom of the bowl does not touch the water, as the egg whites will then thicken. Once the sugar is dissolved, remove the bowl from the water bath.
Now whisk the egg whites and sugar for about 2 minutes until the whites are tough. Use a stand mixer if you have one.
Add citric acid and whisk the meringue mixture white and stiff.
Add color and make sure everything is well mixed so the color is evenly distributed.
Fill the mixture into a piping bag with a star nozzle and pipe small meringues or meringue roses onto a baking sheet lined with parchment paper.
Sprinkle large and small sugar pearls, hearts, or other decorations on your meringues. This should be done now so the decorations can stick to the moist mixture.
Bake your meringues in the middle of the oven for a couple of hours until they are dry. They need quite a long time, so it's also an option to simply bake them overnight.
Transfer the parchment paper with the cookies to a cooling rack. Let your meringues become completely cold before gently loosening them from the parchment paper.
Store your meringues dry in an airtight container.
Start by preheating the oven to 80 degrees Celsius (176 degrees Fahrenheit) convection.
Take a large steel bowl and whisk egg whites and sugar by hand with a whisk over a water bath for 4-6 minutes. The whites should not be whipped stiff; the sugar should just dissolve. It is important that the bottom of the bowl does not touch the water, as the egg whites will then thicken. Once the sugar is dissolved, remove the bowl from the water bath.
Now whisk the egg whites and sugar for about 2 minutes until the whites are tough. Use a stand mixer if you have one.
Add citric acid and whisk the meringue mixture white and stiff.
Add color and make sure everything is well mixed so the color is evenly distributed.
Fill the mixture into a piping bag with a star nozzle and pipe small meringues or meringue roses onto a baking sheet lined with parchment paper.
Sprinkle large and small sugar pearls, hearts, or other decorations on your meringues. This should be done now so the decorations can stick to the moist mixture.
Bake your meringues in the middle of the oven for a couple of hours until they are dry. They need quite a long time, so it's also an option to simply bake them overnight.
Transfer the parchment paper with the cookies to a cooling rack. Let your meringues become completely cold before gently loosening them from the parchment paper.
Store your meringues dry in an airtight container.
Notes
You can omit the sugar decorations if you prefer plain meringues.
You can substitute 1/4 tsp. citric acid with 1 tsp. clear vinegar instead.
You can substitute 1/4 tsp. citric acid with 1 tsp. clear vinegar instead.