It’s reminiscent of a marshmallow with a spreadable consistency.
If it feels smooth with no grains of sugar, it’s ready.
Then you just whip this mixture in a stand mixer until it forms bright white, fluffy peaks.
Cindy Rahe
As long as the sugar is dissolved, its a pretty foolproof method!
Ways To Use Swiss Meringue
I love Swiss meringue for its versatility.
It can be used to frost a cake and it also pipes beautifully.
Cindy Rahe
Swiss meringue is also very stable and will hold well, even in warm weather.
Double the recipe if you’re planning to both fill and frost a layer cake.
If you’d like to make this recipe with pasteurized eggs,follow these directions.
Cindy Rahe
Bring a saucepan with a few inches of water to a simmer.
Add the vanilla extract and beat a few seconds to mix it in.
Swiss meringue is best when used immediately and served the same day.
Cindy Rahe
Do not refrigerated it in bulk or it will lose its lightness and become weepy.
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
