Sunday, May 01, 2005

Swiss Meringue

Swiss Meringue (Adapted from MS Baking Handbook)

8 large egg whites
2 cups sugar
pinch of salt
Couple drops pure peppermint extract

Bring a small amount of water in the bottom of a small saucepan to a simmer.

In a large and clean metal mixing bowl, add egg whites, sugar, salt and peppermint extract. Place the bowl over the saucepan (not touching the water) and whisk constantly until the sugar has dissolved and whites are hot to the touch - about 3 to 6 minutes. Scrape down the sides of the bowl.

Move the mixing bowl off the heat and using the whisk attachment, beat on medium-high for about 2 minutes. Bring the speed to high and beat until very stiff peaks form - this should take about 6 minutes.

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