Swiss Meringue
by Editorial Staff
It is difficult to find a hostess who is unfamiliar with meringues. But few people dare to prepare this sweet delicacy from whipped proteins, and meringues are prepared very simply. Meringue cooked in a water bath is called Swiss meringue.
Ingredients
- Egg whites – 4 pcs
- Sugar – 200 g
- Citric acid – 1 pinch
How to make Swiss Meringues:
Directions
- Mix citric acid with sugar and pour into whites. Beat with a mixer for 15 seconds.
- Making a water bath: put a pot of water on fire. When the water boils, reduce the heat and put a bowl of protein on top. Beat for 10 minutes with a slow boil or 5 minutes over high heat.
- Remove from heat and beat for another 2-4 minutes.
- We fill a pastry bag with proteins and place it on parchment paper in small portions. (If you don’t have a piping bag, use 2 teaspoons to spread the egg whites.)
- We bake the meringue in an oven preheated to 80-90 degrees for 30 minutes.
- Swiss meringues are ready!
Enjoy your meal!
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