Are you looking to add a little Swiss flair to your cooking repertoire? Then why not learn how to make classic, mouthwatering Swiss Meringue! The process is not as complex and daunting as it might seem. In fact, it’s surprisingly simple and can be fun for any level of chef. Let’s get started on your delicious new Swiss Meringue adventure.
Contents
Ingredients
- 4 Large Egg Whites at room temperature
- 1 Cup of White Sugar
- ¼ Teaspoon of Cream of Tartar
- Dash of Salt
- ½ Teaspoon of Vanilla Extract
Step by Step
1. Preparing the Bowl
Choose a sparkling clean bowl to mix your ingredients in, such as a large copper or stainless steel bowl. To make sure the bowl is really clean, give it a wash with warm soapy water and then dry it off with paper towel.
2. Whipping it Up
Next, add the egg whites, sugar, cream of tartar, salt, and vanilla into the bowl. Begin whipping the ingredients on low speed with a handheld or stand mixer, and gradually increase the speed as the mixture thickens.
3. The Magic Number
After a few minutes of whisking the mixture, you’ll reach the most important part of making Swiss Meringue: stiffness. The mixture is ready when it forms stiff glossy peaks. To test it, carefully lift the whip or blender out of the mixture: firm, glossy peaks should form at the top with a 45-degree angle.
4. Bake it Off
Finally, it’s time to bake! Place your freshly-made meringue into a preheated oven at 250°F and bake for about one hour. In the end you should have created a golden brown, deliciously sugary goodness – your Swiss Meringue! Let it cool before eating for the best taste.
Making a delicious Swiss Meringue is not as overwhelming or complex as you may think. Just follow the simple steps and you will be well on your way to creating a masterpiece that any Swiss chef would be proud of. Don’t forget to enjoy the sugary flavours of your creation!