You can make delicious pastry shells or pie toppings with this Swiss Meringue recipe!
Today, I continue with Swiss Meringue recipe , my favorite meringue among three different types!
I wrote a little bit about Swiss Meringue in my types of meringues post. Let’s remember what Swiss Meringue is.
What is Swiss Meringue?
Swiss Meringue is made by heating egg whites and sugar over bain marie until the mixture reaches to 140°F(60°C). After that temperature, we beat the mixture until the glossy and stiff peaks form and the mixture cools. Heating the egg whites and sugar makes this type of meringue dense. This method also makes the meringue safe to eat even if you don’t bake but dry the meringue at very low temperature.
In my French Meringue post you may remember, I wrote that we don’t bake but dry the meringue kisses. So as long as you don’t use pasterurized eggs, I don’t find French Meringue safe to eat. I advise you use Swiss Meringue or Italian Meringue. My choice is Swiss Meringue as I find it easier to make. Don’t worry if you don’t have a candy temperature.
How to Understand When We Reach the 140F-60C?
It is very simple. If you don’t have a temperature that’s ok. After you whisk the egg whites and sugar over bain marie, rub the mixture between your fingers: the sugar will be fully dissolved and the mixure will be hot.
As I mentioned in my other posts, you can use 1:1 egg white to sugar by weight for pie puddings or 1:1,5 or 1:2 egg whites to sugar by weight for pastry shells or meringue kisses. I never use more than 1:1,5 as it is too sweet. Sometimes I even use 1:1,3 which is enough to make meringue kisses.
Before I give the recipe ,
Don’t forget to…
- Seperate egg whites carefully, there should be no egg yolk tainted(As you already know from my other posts I place the egg white into a small bowl first and then transfer to my mixing bowl and repeat this step until all the egg whites are seperated)
- Keep your whisking bowl and whisk clean, free of fat, grease and water.
Let’s continue with the recipe!
How to Make Swiss Meringue with Step by Step Pictures
First I place a saucepan that is large enough to hold my stand mixer’s mixing bowl over med-high heat, filled with 1 inch (2,5 cm) water-to bring the water to a simmer. In the meantime, I seperate the egg whites carefully and place into my stand mixer’s bowl, I add the sugar and mix with a whisk for almost 30 seconds before I place it over bain marie. (If you are using a handheld mixer, place the egg whites and sugar in to a mixing bowl that you’ll use when mixing it with handheld mixer.)
When the water simmers, I reduce the heat to medium-low and put the mixing bowl over the saucepan. I whisk until the mixture reaches to 140°F(60°C). When I rub the mixture between my fingers, the sugar is dissolved and the mixture is hot. This step takes almost 3 minutes with 3 egg whites. If you are using a temperature, make sure that the temperature touches the mixture not to the bottom of the bowl as the bottom of the bowl can be hotter than the mixture.
Then I attach my mixing bowl and whisk attachment to the mixer.
I start beating the mixture with low speed and gradually increase the speed to medium-high. Almost in 5 minutes, the soft peaks form.
Then I increase the speed to high and beat for almost extra 7 minutes until the stiff peaks form and the bowl is totally cool.
That’s all! You can use this recipe for tart toppings or for pastry shells and meringue kisses
You can make delicious pastry shells, pie topping etc with this swiss meringue recipe.
- 3 large eggs (105 grams)
- 105 grams (1/2 cup) granulated sugar for soft meringue or 150 grams (3/4 cups) granulated sugar for hard-stiff meringue
Place a saucepan that is large enough to hold stand mixer’s mixing bowl if using a stand mixer (or another bowl if using a handheld mixer), filled with 1 inch (2,5 cm) water and bring the water to a simmer.
Seperate the egg whites carefully and place into the stand mixer’s bowl( or into another bowl if using a handheld mixer). Add the sugar and mix with a whisk for almost 30 seconds before placing it over bain marie.
When the water simmers, reduce the heat to medium-low and put the mixing bowl over the saucepan. Whisk until the mixture reaches to 140°F(60°C). If you are using a temperature, make sure that the temperature doesn't touch the bottom of the bowl but the mixture as the bottom of the bowl can be hotter than the mixture. If you are not using a temperature, rub the mixture between your fingers. The sugar will be dissolved and the mixture will be hot. This step takes almost 3 minutes with 3 egg whites.
Attach the mixing bowl and whisk attachment to the mixer if you are using a stand mixer.
Start beating the mixture with low speed and gradually increase to medium-high. Almost in 5 minutes the soft peaks will form. Beat almost for extra 7 minutes until the mixture is glossy and reaches to stiff peaks. The mixing bowl will be totally cool after beating. You can use this Swiss Meringue to top your tarts and use a torch to brown the meringue or bake at 350°F(177C°) until browned. You can also make meringue kisses or pastry shells-dry at low temperature.