Perfect Swiss Meringue Recipe

Perfect Swiss Meringue My Country Table

WEBFeb 26, 2022 · Whisk to combine. Place bowl over a medium pan of simmering water. Make sure water does not touch the bottom of the …

1. Add the egg whites, sugar, salt and cream of tartar to a medium heatproof bowl, (or to the heatproof bowl of a stand mixer). Whisk to combine.
2. Place bowl over a medium pan of simmering water. Make sure water does not touch the bottom of the bowl.
3. Whisk egg white mixture constantly for up to 3-4 minutes until the sugar has completely dissolved. Check by rubbing a small amount of the mixture between two fingers. If it feel smooth and no longer grainy or gritty, it’s ready to be removed from the pan of water. Add the vanilla.
4. Pour the mixture into the bowl of a stand mixer, if you don’t already have it in the mixer bowl. Whisk mixture on low speed for a few seconds, gradually increasing speed to high. Whisk until mixture becomes stiff, and looks glossy and satiny. Peaks should stand on their own.

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Foolproof Swiss Meringue Recipe

WEBApr 18, 2024 · Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer. Reduce the heat under the simmering water and …

1. Bring 2 cups of water to a simmer in a medium pot.
2. Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
3. Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
4. Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.

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