Meringue Suisse (Swiss Meringue)
This meringue has a firmer, more solid texture than French meringue and is perfect for making decoration or for desert bases. It is not as delicate and melting as French meringue
Overview
A sophisticated meringue created by heating egg whites and sugar over a water bath before whipping. The result is more stable and less grainy than French meringue, ideal for piped decorations, tortes, or as a base for other desserts. More forgiving than its French cousin, without sacrificing elegance.
Ingredients
- 4 egg whites
- 300 grams sugar
Method
- Preheat the oven to 120°C
- Combine the egg whites and sugar in a mixing bowl.
- Stand the bottom of the bowl in a bain-marie set over a direct heat.
- Beat the mixture continuously until it reaches a temperature of about 40°C.
- Remove the bowl from the bain-marie and continue to beat until the mixture is completely cold.
- Spoon the mixture onto baking parchment or lightly buttered and floured greaseproof paper, using 2 soup spoons, or use a piping bag fitted with different nozzles to pipe it into various shapes and sizes.
- Lower the oven temperature to 100°C and cook the meringues for 1 hour and 45 minutes.
- They are ready when both the top and the bottom are dry.
Notes
- Bain-marie temperature: Reaching 40°C ensures food safety from raw eggs while developing a silky texture.
- Beating after heating: Continued beating after cooling incorporates air and creates the firm peaks necessary for piping.
- Egg whites: Use room-temperature eggs for smoother incorporation and better volume.
- Storage containers: Use airtight, moisture-proof containers with desiccant packets.
- Humidity: Make meringues on dry days; humidity causes stickiness.
Serving
Serve with: Tarts, bavarians, layered desserts, or on their own with fruit Piping options: Shells, rosettes, or decorative borders
Storage
- Keeps up to 2 weeks in a cool, dry place in airtight containers
- Can be made 3-4 days ahead for entertaining
- Does not freeze well, texture becomes grainy
- Keep away from moisture and humidity
- Individual meringues store longer than piped decorations
More like this
Meringue Francaise (French Meringue)
Meringue Francaise is the simplest meringue preparation, requiring only whipped egg whites, sugar, and icing sugar. Its light, airy texture and delicate crunch make it ideal for countless applications from simple piped kisses to structural components in layered desserts. The gradual addition of sugar and careful folding of icing sugar preserves the airiness essential to this preparation.
Meringue Italienne (Italian Meringue)
Meringue Italienne is a sophisticated meringue made by pouring hot sugar syrup onto whipped egg whites, creating a stable, silky meringue with a velvety mouthfeel. The cooked sugar stabilizes the egg whites, making this meringue less susceptible to weeping than French meringue. Its luxurious texture makes it ideal for piped decorations and as a base for creams like crème au beurre.
Crème Anglaise
The classic French pouring custard, silky, delicate, and versatile. This foundational cream sauce can be served warm alongside soufflés and fruit-based desserts, or chilled for trifles and pavlovas. With a palette of flavoring variations from classics like coffee and chocolate to creative options like pistachio, this sauce is endlessly adaptable.
Crème au Beurre
Crème au beurre is an elegant butter-based cream that combines the lightness of Italian meringue with rich, creamy butter. This sophisticated filling is versatile enough for both classic and contemporary desserts, offering a perfect balance of richness and delicacy. The velvety texture and subtle sweetness make it ideal for layering between cake layers or piping into decorative borders.