Can be prepared in advance,  Cookies,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Vegetarian

Swiss Meringue and Its Many Wonders

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Anyone who knows me, knows I have a too-sweet tooth, and also hate wasting good food… My start with meringue came when I had a few spare egg-whites after making my son some Crème Pâtissière, and the rest is history.

There are three types of meringue: French, Italian, and my personal favorite – Swiss. Basically, each type of meringue has its own uses, but just between us – I use Swiss meringue for EVERYTHING.
The main principle is a ratio of 2:1 between the sugar and egg whites, so for example for 200 gr. of egg whites use 400 gr. of sugar (that’s about 5 large egg whites and 2 cups of sugar), or 300 gr. of egg whites with 600 gr. of sugar…
I’m sure you get the picture, so let’s get started 🙂

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Meringue Ingredients

200 gr. egg yolks
400 gr. sugar

Meringue Preparation

Fill a pot with about 2cm/1inch water and bring to a boil.
Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy).

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Remove bowl from heat and pour to mixer bowl.
Whisk on high for 10-15 minutes until very thick and glossy.

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Option 1 – Meringue Kisses

Option 2 – Pavolva

Option 3 – Homemade Crembo