The Sweet Art of Making Meringue: A Step-by-Step Guide
The Sweet Art of Making Meringue: A Step-by-Step Guide
There's a magical quality to Swiss meringue that elevates it above all other desserts (not biased or anything). With its velvety texture, glossy sheen, and delicate sweetness, Swiss meringue is a versatile and elegant addition to any sweet pud. Whether you're a seasoned baker or a novice in the kitchen, we're here to guide you through the steps of creating a flawless Swiss meringue that will leave your taste buds singing.
Why are we so obsessed with Swiss meringue?
It's a culinary classic and has captured the hearts of bakers around the world. This meringue differs from other types, as it's made using a gentle heat treatment, resulting in a more stable and versatile structure, perfect for piping, layering, or torching.
Try it yourself - for a basic Swiss meringue you will need...
- 4 large egg whites
- 1 cup granulated sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract (optional)
Let's bake!
1. Preheat your oven to 175°C. Grease and line a baking dish with parchment paper.
Before you dive into the meringue-making process, ensure your mixing bowl and beaters are impeccably clean and free from any traces of grease. Even a hint of oil can prevent your meringue from forming the desired peaks.
2. In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. The gentle heat will dissolve the sugar and pasteurise the egg whites, while creating a stable meringue base.
3. Whisk the egg whites and sugar constantly as they gently heat. This process helps dissolve the sugar completely, creating a smooth mixture that's safe to consume without any grittiness. You can use a candy thermometer to monitor the temperature; once it reaches around 71°C, the mixture is ready.
4. Remove the bowl and transfer it to your stand mixer. Begin whipping the mixture on low speed, gradually increasing to medium-high. Whip until stiff, glossy peaks form. This might take around 5-7 minutes. The meringue should hold its shape and appear glossy and cloud-like.
5. Add Flavor (Optional): If desired, gently fold in the vanilla extract at this stage. It'll lend a wonderful aroma and subtle flavour to your meringue.
6. Transfer the prepared Swiss meringue into the lined baking dish, spreading it evenly. Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top of the meringue is lightly golden and crisp to the touch. Once baked, remove from the oven and let it cool in the dish for a few minutes.
6. Tuck in! Now that you've mastered the art of Swiss meringue, the possibilities are endless. So, go ahead and whisk up some magic in your kitchen with Swiss meringue!