How do you make swiss merangue?!
How do you make swiss merangue?
Answers:
Hi Leah. I use this quick and easy recipe to top cream fillings in a baked pie shell.
Ingredients:
4 egg whites at room temperature
1 cup sugar
1 pinch of cream of tartar
1/2 teaspoon vanilla extract
Directions:
1. Fill a saucepan 1/4 full with water and set over medium heat, and bring water to a simmer.
2. Combine egg whites, sugar and cream of tartar in heatproof bowl of electric mixer and place over saucepan.
3. Whisk constantly till sugar is dissolved and whites are warm to the touch, 3 - 4 minutes.
Test by rubbing between fingers.
4. Use a whisk attachment, and whip, starting at low speed, gradually increasing to high till stiff, glossy peaks form.
Takes about 10 minutes.
5. Add vanilla and mix till combined.
Use meringue immediately.
Hope this helps.
You are spelling it wrong, try Swiss Meringue in a search engine and you will have your answer.
Swiss Meringue
2 egg whites (room temperature)
1/4 teaspoon cream of tartar
1/4 cup vanilla sugar (Flavored Sugar Flavored Sugar)
1. Preheat oven to 200 degrees. Line large baking sheet with parchment paper
2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
3. Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
4. Adhear the parchment paper to the cookie sheet with dots of meringue.
5. Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.