Thanks for sharing this wonderful recipe! I've been practicing macarons lately, so I will try this one out soon. Quick question, I always thought that a Swiss meringue required cooking the egg whites and sugar over a double boiler. Is this a different method? Just curious! Thanks again!
A Swiss meringue is egg whites + sugar over a double boiler. However, for macarons, you just want to melt/ dissolve the sugar, not completely cook the egg whites. I do my egg white mixture over the double boiler for 90 seconds, and you can see this step around the 1 minute mark in the video. If you heat your egg whites too long, you'll end up with wrinkly shells. If you have any other questions, I'm happy to answer them! Thanks for watching my video
No worries! It's like a mock Swiss meringue buttercream because it uses pasteurized egg whites instead of fresh egg whites. This means you don't have to deal with heating them up at all :D
Thanks for sharing this wonderful recipe! I've been practicing macarons lately, so I will try this one out soon. Quick question, I always thought that a Swiss meringue required cooking the egg whites and sugar over a double boiler. Is this a different method? Just curious! Thanks again!
A Swiss meringue is egg whites + sugar over a double boiler. However, for macarons, you just want to melt/ dissolve the sugar, not completely cook the egg whites. I do my egg white mixture over the double boiler for 90 seconds, and you can see this step around the 1 minute mark in the video. If you heat your egg whites too long, you'll end up with wrinkly shells. If you have any other questions, I'm happy to answer them! Thanks for watching my video
@@bakesandblunders Thank you for your response! I made a mistake and thought the Swiss meringue was referring to the buttercream. Sorry for my error!
No worries! It's like a mock Swiss meringue buttercream because it uses pasteurized egg whites instead of fresh egg whites. This means you don't have to deal with heating them up at all :D