Your recipe, going only to 160F but otherwise very similar to the recipe I was using, seems to confirm my suspicions about what went wrong! I previously followed another swiss meringue recipe from a well-known cooking website, which called for taking the temperature up to 175F. I love Swiss meringue for its versatility. I love swiss meringue, used to be my favorite frosting before I switched to egg-free baking…haha. This is more of a continuation of step 3 as you do not need to do anything other than keep you mixer working. Step 3- Whip the mixture on high to cool it down. You can check with a kitchen thermometer, or if you do not have one the mixture will become very liquid as the sugar melts and it should feel very smooth between your fingers. Whisk egg whites lightly until … You can definitely make the meringue the day before and torch it. Did I mention it’s really, really easy to make too? It can be molded in a ring mold and baked to create a fluffy meringue base for a pavlova. This Swiss Meringue recipe is not only a superb topping for a pie, but can be used for making meringue cookies. Continuously, but gently, stir the mixture until the egg whites are very warm to the touch and the sugar has dissolved, about 4 minutes. Really, it’s that good! You want to add the vanilla essence once the egg whites have reached stiff peaks in step three. ‘Everything for a reason’ or ‘A reason for everything’… It is just more stable all around. (U.K.), Hello All these ‘goodies’ will make me a popular person today, I’m sure that one of the reasons I get many visitors popping in each day, they must follow gorgeous aroma coming from my kitchen. As with all cooked products, just make sure you allow your meringues to cool completely before you look to put them into the freezer. on Amazon. Also, please clarify “flash under the broiler.” Exactly how long and what temp does it take to brown Swiss meringue if I just use it on a tart. Dries hard throughout. Test this by dipping a finger into the mixture and rubbing it between your fingers—the mixture should no longer have any grains of sugar in it and should be very warm to the touch. Set the bowl over the double boiler, making sure the water is not touching the bottom of the bowl, and whisk while the mixture heats to 160F. Can I frost my banana cake with this frosting? type of sugar? Double the recipe if you’re planning to both fill and frost a layer cake.”. Do not refrigerated it in bulk or it will lose its lightness and become weepy. You certainly can and it doesn’t take too much effort. Here’s Elise’s preferred method for baking meringues, which I think would work just fine with this recipe: “Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. I just wanted to ask if it is ideal to use swiss meringue as frosting for cupcake? Swiss meringues are dense and smooth, and can be used in a variety of ways in baking: Frostings. Learn how to make Swiss meringue, the most stable of all meringues, along with a little food science about how Swiss meringue is different than the other meringue preparations. How to Use Swiss Meringue Buttercream. I tend to make 2/3 of a batch because a full batch doesn’t quite fit in my large piping bag. The Kitchn’s Baking School Day 4: All about meringue. It will lose its fluff and become soupy once refrigerated or frozen, so it’s best not to make or store it ahead of time. Leftover Egg Yolks - If you're wondering how to use up all of those … However, you can frost your cake or cupcakes and refrigerate overnight if needed; the meringue will be less airy the next day, but still fine. Hi, Sangeetha! This is the meringue made most often by home chefs and requires the least work—but it is also the least stable of the three types. So helpful for a newbie like me. If you are doing it the same day you will be good to pipe the cupcakes and torch them 8-12 hours before. Last week, we talked about the French Meringue preparation. It seems like it’ll be streaky, but that’s okay, especially if the meringue sits for a bit–they’ll soften up. This will take about 6-8 minutes of whipping. I do this right in my mixing bowl so that I don’t have to dirty another bowl when we move to the next step. I m concerned whether I’d put too much of sugar in the meringue….. this looks so good..quick qs: if I add less sugar, like 1/2 cup instead, will this affect the stability of the cream? The answer to your question depends on what you are using the meringue for. Cindy was born near Seoul but grew up in California and Nevada. They are the liquid in which the sugar is able to dissolve in and they also serve as the protein structure for creating the web that will trap the air bubbles to create the volume in meringue. Having never made swiss meringue before, the first couple of times I made that recipe, I got scared and stopped heating at about 165F. The Swiss meringue method is , for me, way easier than the Italian one. First of all, this looks delicious, can’t wait to try it. Your comment may need to be approved before it will appear on the site. [feature_headline type=”left” level=”h4″ looks_like=”h5″ icon=”flask”] Baking Science Fun Fact![/feature_headline]. Sure, you can add cocoa powder! This type of meringue is often browned, which results in a crispy browned meringue on top and a soft and chewy underneath. Swiss Meringue – To make this meringue, ... You can't overbeat meringue - It's true! Hi Laurie, yes you can! If it feels smooth with no grains of sugar, it’s ready. The protein structure of the egg white traps the air bubbles when it is whisked and the sugar serves to stabilise this (making it taste delicious in the process). Bake the meringues in the warm oven for 2 to 2 1/2 hours, or until light and crisp (do not brown). Eclairs with Espresso Glaze and Cinnamon Whipped Cream, Easy Breakfast Pastries for Valentine’s Day. Good luck! But I still almost always prefer cream cheese to any other! Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. Any suggestions on how to save it? Wow that chocolate cake looks incredible! Making Swiss Meringue. As long as the sugar is dissolved, it’s a pretty foolproof method! I find that the frosting holds up pretty well this way, though it may lose a little density and become more foamy than marshmallowy. Swiss meringue—which is most commonly used for preparations, like buttercream and baked Alaska, that don't require the loft of a French meringue or the stability of an Italian—combines the granulated sugar and egg whites up front, whisking them together over a water bath to about 140°F (60°C), then whipping them until stiff. The biggest difference between Swiss meringue and other meringues is the way it is cooked. Although it is possible to make Swiss Bcoz my did when I added it on my trifle as a topping. It won’t negatively impact the meringue. Transfer the mixture to your stand mixer (or you can do it with a hand mixer but it will take much longer), whip at high speed with your whisk attachment to cool the mixture down. Enjoy! A double batch generously frosted 2 dozen cupcakes with about a cup and a half to spare. There is a two hour car drive involved. Beading is the formation of sugary water droplets on the surface, caused by overcooking. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. This looks great. Set up a double boiler (a pot filled with water not all the way to the top) and bring the water … It is simply white sugar beaten into egg whites. My family, friends & neighbors & myself do adore your ‘Pecan-Crumb-Diamonds’, I’ll make a double batch today to share. I over whipped this sucker LOL – delicious but too stiff. How long will the meringue hold up? If you won’t be adding anything else to the meringue, add the color when the meringue is at stiff peak. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments In its most basic, stripped-down definition, meringue is egg whites whipped with sugar. Solution: Bake your meringue pie at a high temperature with a short baking time. This recipe is PERFECTION! I already know my mistake. Thaw overnight in the refrigerator then re-whip to achieve a smooth consistency. Please review the Comment Policy. Yes, you can absolutely use this recipe with store-bought cake. First time commenting? Air is quickly whipped into the egg whites, which makes them billow up to as much as eight times in volume. I am totally hooked now on swiss meringue buttercream. Swiss meringue is also very stable and will hold well, even in warm weather. Ultimately it makes no difference, since you’ll be heating the egg whites. Sign up to get emails with recipes, tips & techniques, and food science directly in your inbox! 2)If you would like extra plain Swiss meringue buttercream to use for decorating, set aside about 180 grams or one cup of the plain buttercream. The last two times, I got braver and took it up to 175F, and both times, the merinque failed to whip, in fact, it just thickened into white goo that didn’t hold any shape at all. :D I have a question though. Swiss meringue buttercream is a perfect topping for cupcakes. Now your meringue is ready to use for whatever your little heart desires. For piping. She loves to bake from scratch and make things that taste as good as they look. I’ve made Swiss meringue buttercream for cakes but wonder if the meringue itself can be used on a cake. I only wish I had made more because they were GONE in a flash. This should take about 5-7 minutes. Use it to top cakes, cupcakes, and meringue pies, or bake it on its own to make crunchy meringues. Hi! Hi Don! Please do not use our photos without prior written permission. 1 Combine egg whites through salt: In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Probably the least used of the three types of meringue, Swiss is actually the most stable. Hi, Michele! Thank you! It’s reminiscent of a marshmallow with a spreadable consistency. Swiss meringue is a thick, marshmallow-like confection that can be baked in shapes, used as a base for buttercream, it even makes a handy dessert topping. Thanks! Then frost w either chocolate ganache or buttercream. I love the science of it too! If I frosted cupcakes then put it in the fridge, how long would this last before it deflates and become weepy? Was going to use this to fill a Yule log. Most meringues bake between 200°F and 250°F for about 2 hours. Hi, May! Can I make Swiss Meringue Buttercream ahead? Only use this frosting if you’re planning to fill cake layers or cover a cake in frosting. My question is “Will the meringue loose its air and deflate due to the vibration of a two hour drive.?”. Swiss meringue is the most stable of all meringues. Should the egg whites be cold or at room temp? I suggest literally standing there and watching it. Bake at 425 degrees F (220 degrees C) for 4 to 5 minutes. I’m topping cupcakes then torching.  The preparation of Swiss meringue also makes it safer to eat if you aren’t baking it because you heat the mixture during the preparation. The mixture will become very thick, glossy, and almost marshmallow like. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Though eating is certainly enjoyable, the science behind it all grabs my interest. We love this recipe from BBC Good Food for a fool-proof yet simple recipe. YES! These slow-dried meringues should retain their whiteness. Sorry, our subscription service is unavailable. If you forget to add the salt don’t worry. It will technically hold up longer, but it won’t be quite as fresh if you do. It can be used to frost a cake (like this one), and it also pipes beautifully. Thanks for waiting. This is why Swiss meringue is the most stable. I have just discovered your site while researching meringue. You can always add a little more but you can't take it out once it's in. $489.00 And should I double batch it to fill a 10×15 sponge you think ? I’m excited to try your recipe! I will be looking out for that cake and buttercream recipe! Each use the same base of egg whites and sugar, but use different methods of bringing them together to create a meringue. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! Here’s what Cindy says in the post: “This recipe makes enough to frost a 3-tier naked cake (as in, just filling and top, no sides) or about a dozen cupcakes. I find the ‘scientific facts & 101’ invaluable, enjoy reading them all, it explains why one would choose a particular method/recipe over another… You can bake by itself to make crisp meringues, use it to top a lemon pie and then brulée the edges, or whip it with softened butter for the silkiest (and in my opinion, best) buttercream. Eat it straight from the spoon, too, for a quick treat! additionally…omigosh that cake-I can’t wait! I have a friend who is allergic to dairy and while it’s easy enough to make an oil based cake, frosting is something else. Freezing Instructions - Swiss meringue buttercream can be frozen in an airtight container for up to 6 months. I followed a recipe which says 4 tablespoons of granulated sugar per egg white. You can bake this type in the oven after piping it into nests, disks, mushroom shapes, or even mice. Swiss meringue is a stable, fluffy frosting that only requires a few ingredients and a smidge of patience, but results in something that’s spectacular. Required fields are marked *. What will happen if too much sugar is added to the egg whites? No need to use superfine sugar here, like we did with French meringue, because the sugar is going to get completely dissolved during the process anyway. I always worry I’m boring everyone with my love for baking science, but glad people find them helpful! Or use it to make a swiss meringue buttercream which is what I used this for! When do u recommend doing that ? Great questions. Add it while your meringue is a little on the soft side because cocoa powder will cause it to thicken up quite a bit. Room temperature should be fine, the cupcakes won’t dry out, and you don’t risk the meringue weeping. I will stick to 160F in the future for my swiss meringue. Hi Rick, I suspect it would be fine however I have not tried it in the car. Double the recipe if you’re planning to both fill and frost a layer cake. Before you get to freezing your meringues, you’ll need to make some. There are three main types of meringue, French, Italian and Swiss. I used two eggwhites and did the math….I thought of adding 8 tablespoons but the granules of the sugar I used is much bigger hence I added 7 tablespoons of it. 3 Beat the meringue: In the bowl of a stand mixer fitted with a whisk attachment, beat the meringue on medium-low speed until foamy, about 2 minutes. You are best off using gel food coloring, as liquid food coloring may thin the meringue out too much and cause it to collapse. Rather than caramelizing and getting toasty brown like most baked goods, meringues slowly dry out in a low oven without gaining much or any color. In a very clean heatproof bowl (I use the bowl of my stand mixer) whisk together the egg whites and the sugar. Hello! The recipe is always posted at the bottom of the post. 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Very clean bowl, free from can you bake swiss meringue oil/grease, whisk until the sugar added... Because cocoa powder will cause it to top cakes, creamy coffee, and food directly! Up for you plenty enough to frost the cakes you have made French meringue using 4 egg whites refrigerated in. Little more but you … baked goods with Swiss meringue is awesome because it requires very steps.