Swiss Meringue

Directions

• The egg whites and sugar 
are heated gently together in a double saucepan over simmering water until the sugar dissolves and the mixture reaches a particular temperature (65-70°C). The mixture is then whisked until cooled to room temperature. The higher the temperature that the egg white and sugar mixture is heated to before whisking, the more concentrated the sugar content will be (as moisture evaporates as the temperature increases) and the more ‘sticky’ the final meringue mixture will become.
• It is important that the water below doesn’t touch the bowl with the egg whites and sugar and that the water is kept at a bare simmer. If the heat becomes too intense it will cause the egg whites to set, therefore affecting the texture of the final meringue. It is also important to whisk the mixture until cooled to room temperature or the meringue will have little body and won’t hold its shape when piped or spooned onto trays.
  Because the sugar is added right at the beginning with this method the egg whites are prevented from increasing in volume as much as the other meringue methods and can be slightly denser in texture. It is however, a more fragile meringue than Italian. Swiss meringue is ideal for piping, as it holds its shape well, and incorporating with other mixtures 
or ingredients, as it also retains its volume.
• Pipe meringues on silpat and bake at 90 C in the oven for 45 minutes. Keep the oven door slightly ajar using a wooden spatula to allow moisture to escape.