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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.
Recipe Category:
Baking
All Rights Reserved:
An original recipe from Lavender and Lime
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