Swiss Meringue Delight

Ingredients

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 52 kcal / 218 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 13g, 13g
• Protein: 1g
• Fiber: 0g
• Salt: 0g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, whisk the egg whites on medium speed until foamy.
3. 3.
   Gradually add the sugar, a tablespoon at a time, while continuing to whisk. Increase the speed to high and whisk until stiff peaks form.
4. 4.
   Gently fold in the vanilla extract until well incorporated.
5. 5.
   Using a piping bag fitted with a star tip, pipe the meringue onto the prepared baking sheet in desired shapes.
6. 6.
   Bake for 1.5 to 2 hours, or until the meringue is crisp and dry to the touch.
7. 7.
   Turn off the oven and leave the meringue inside for an additional 30 minutes to cool and dry completely.
8. 8.
   Once cooled, remove the meringue from the baking sheet and serve.

Treat your ingredients with care...

• Egg whites — Ensure that there are no traces of egg yolk in the whites, as even a small amount can prevent the meringue from properly forming.
• Sugar — Use granulated sugar for the best results, as it dissolves easily and creates a smooth meringue.

Tips & Tricks

• Ensure that all utensils and bowls used for making the meringue are clean and free from any grease, as even a small amount can affect the meringue's texture.
• Add a pinch of cream of tartar to the egg whites before whisking to stabilize the meringue and help it hold its shape.
• For a touch of elegance, dust the meringue with powdered sugar before serving.
• Experiment with different piping tips to create various shapes and designs with the meringue.
• Store the meringue in an airtight container at room temperature to maintain its crispness.

Serving advice

Serve the Swiss Meringue as a standalone dessert or use it as a topping for pies, cakes, or fruit salads. Pair it with fresh berries or a drizzle of chocolate sauce for an extra indulgence.

Presentation advice

Arrange the Swiss Meringue on a beautiful serving platter, allowing its delicate shapes and glossy surface to shine. Garnish with fresh mint leaves or edible flowers for an elegant touch.