Page 39 - 2021-03-01BakefromScratch_UserUpload_Net

Make SWISS Meringue

Find out how gentle heat and steady whipping lead to
Swiss meringue magic

1. In the heatproof bowl of a stand mixer, whisk together sugar, egg

whites, cream of tartar, and salt by hand. Before you fire up the
stove, double-check that you’ve whisked together your ingredients
so the sugar is properly distributed and that you’re working with a
heatproof bowl. Glass bowls that aren’t heatproof can shatter over
the shock of steamy heat, ruining your meringue and your bowl.

2. Place bowl over a saucepan of simmering water. Cook, 3. Carefully return bowl to stand mixer. Using the whisk

whisking frequently, until sugar completely dissolves and an attachment, beat at high speed until stiff peaks form and
instant-read thermometer registers 120°F (49°C) to 130°F bowl is cool to the touch, 4 to 5 minutes. Beat in vanilla. You’ll
(54°C). The double boiler method allows your mixture to receive know when your meringue is ready by both touch and sight, as

gentle heat. Still, constant whisking helps keep the mixture from the moment the bowl becomes cool is also the moment your
curdling and making sure that the sugar melts evenly. Some meringue is properly whipped. This method has a shorter mixing

recipes recommend you rub the mixture between your fingers to time than the French meringue, as the sugar is already dissolved
tell when the sugar has dissolved, but to avoid singed fingertips, we and doesn’t need excess mixing to be incorporated.

recommend you use your thermometer.

37 37 b a k e f r o m s c r a t c h
bake from scratch