Unlike all the familiar French meringues , within the recipe of which sugar is beaten with raw egg whites, the Swiss meringue is cooked in a water bath. At the same time, the risk of failure is reduced to zero: due to the temperature effect, the egg protein becomes denser, and therefore keeps the shape better, and the sugar crystals are more readily dissolved in it. On how to make a Swiss meringue and cream on its basis, we will talk further.
The recipe for the Swiss meringue
Ingredients:
- proteins of two eggs;
- granulated sugar - 110 g;
- cocoa powder (optional) - 5 g.
Preparation
First, lightly beat the sugar with egg proteins at room temperature, exactly until the moment when a light foam appears on the surface of the mixture. During this time, a small amount of water will just boil in the saucepan. We place a container with meringue over boiling water making sure that the liquid does not touch the day with the protein. Shake meringue 3 minutes over the steam, check whether all the sugar crystals have dissolved the grinding protein between the fingers. Heat the mixture whisk another 10 minutes until a consistency of the mixture, suitable for marshmallow. We put merengu in a confectioner's bag, we put it on parchment and hardly we pour cocoa. We put in the oven at 100 degrees for an hour and a half, and after turning off leave the merengue to dry another hour.
Chocolate Swiss meringue
Ingredients:
- egg whites (large) - 4 pcs .;
- sugar - 100 g;
- powdered sugar - 80 g;
- cocoa powder - 35 g.
Preparation
The process of making chocolate meringues completely repeats the previous recipe, differing only in the presence of powdered sugar and cocoa.
Mixing the proteins with both types of sugar and cocoa, put the mix on a water bath and whisk for 3-4 minutes. After exposure to heat, continue to whip the meringue outside the stove for another 10 minutes. We put the mass on the parchment and bake for 90 minutes at 100 degrees, and then leave it in the off oven for half an hour so that it does not crack during extraction.
Swiss oil meringue with peanut butter
Ingredients:
- large egg whites - 6 pcs .;
- granulated sugar - 240 g;
- brown sugar - 60 g;
- butter - 420 g;
- peanut butter (without chunks) - 530 g.
Preparation
We repeat the procedure with heating and kneading meringue by analogy with the two previous recipes. After the meringue has spent 3 minutes on the fire, continue to knead it for another 10 minutes without exposure to heat, after which we start gradually, in a small piece, add to the bowl with a protein mixture pieces of soft oil. After adding the whole butter, whisk merengue at the highest speed for exactly 60 seconds, and then lay the peanut butter and continue working at high power until the peanuts are evenly distributed.
Cream from the Swiss meringue should be used immediately.
Vanilla cream based on Swiss meringue
Ingredients:
- egg whites - 5 pcs. (150 g);
- sugar - 240 g;
- butter - 340 g;
- vanilla extract - 20 ml;
- pasta from vanilla beans - 15 ml.
Preparation
Mixing the egg whites with sugar, put them on a water bath and whisk for 10-12 minutes. After removing the container from the fire, continue to whisk at an average power the same time period or until the merenga becomes smooth and shiny. At this time, we begin to pour fragrances, in our case it's vanilla. When both the paste and extract are added, reduce the speed of the device to a minimum and start adding small portions of butter at room temperature. When all the oil is added, the Swiss meringue can be used to decorate the cakes, cakes and other delicacies.