Swiss Meringue
Heat egg whites and sugar until warm, then whip into a stable, glossy meringue.
Ingredients
egg whites
250 g
fine granulated sugar (or half fine granulated sugar and half powdered sugar)
500 g
Instructions
1
Step 1
Place the egg whites and sugar in a stainless steel bowl or double boiler, and whisk over hot water until the mixture is warm (about 50°C).
2
Step 2
Transfer to a stand mixer and beat on high speed until stiff peaks form and the mixture has completely cooled.
