Swiss Meringue
Swiss meringue is made by first dissolving the sugar over a bain marie, and then whisking it into the egg whites until glossy.
Ingredients
- 2 egg whites
- 85 g fructose
Method
- Put the eggs whites and fructose into the bowl of your stand mixer
- Place this bowl over a bain-marie
- Whisk by hand until the fructose has completely dissolved
- Remove from the heat and using the balloon whisk attachment on your stand mixer, beat for 2 minutes on the lowest speed
- Increase to a medium speed and continue beating for 4 minutes
- Use to top a lemon meringue pie, key lime pie etc.
- Place under the grill for 2 minutes to scorch or use a blow torch if you have one