How to Make the Best Swiss Meringue: Lighter, Fluffier, and More Stable
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- Опубліковано 13 жов 2024
- Learn more and get the recipe: www.seriouseats...
With the right technique, Swiss meringue is fluffier than a French meringue made with the same ratio of ingredients, and every bit as stable as its Italian cousin. The trick is to warm the egg whites and sugar over a gently simmering water bath. With toasted sugar, cream of tartar, plenty of salt, and a little vanilla, the finished meringue whips up with lots of flavor, aroma, and a well-balanced sweetness, too. Use it in your favorite recipes for meringue cookies, Swiss buttercream, pavlova, and any meringue-topped pie.
Simple and to the point, focusing on the task and not the host's personality; we need more more videos like this.
so much good info in such a short video.
Stella Parks is amazing. I haven't found her to be wrong on anything yet, including approaches which violate long standing traditions. f you don't own Bravetart, I highly recommend her cookbook. Simple, traditional American desserts with new and innovate approaches. All that water in pie dough? Coriander in blueberry pie? Cooking Swiss meringue to 175? Ground up dehydrated fruit in whipped cream, to stabilize whipped cream which really isn't whipped but processed in a food processor? What planet is this woman from, I thought. Planet Yummy, apparently.
Ingredients 1:52 :
egg white- 170 g
sugar- 255 g
salt- 1/4 tsp
Thank you so much! I finally made meringue that did not weep. I’m delighted!
It's so awesome, you can make meringue from egg whites and the use the yolks for hollandaise sauce , that's so cool use of whole eggs . Bravo
Or crème brûlée!
I tried this, it came out perfectly👌thanks
I get SO confused with all these ither recipes🤪 So thank u SO much for the comparisons , and ur timevto make them!👍🏽
I feel like i need more information on toasted sugar.
I found this: www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html
Thank you...great video, precize comparative analysis, demonstration, naration, theme focused, music, visual presentation...scientific, artistic, practical...great
Perfect recipe. Came out just like the end result in the video! And delicious too!
Was it grainy?
Very good video on how to make Swiss meringue!! Simple and easy!! Makes me feel confident to try it now
Thank you for the ingredients 1:52
Vanilla seeds contain oils so maybe not a good idea to add it at the beginning. Consider adding them when the meringue has already been whipped.
Right!
Wow so fluffy and delicious 🤤
Finally i found a video with precise info. Thank you so much :)
Thank you...perfect presentation, systematic, detail focused, vizualization...
Very precise, if I do say so myself. I quite like the fact that you've tried and tested your recipe to have achieved such amazing results. Now, should I, perhaps, need to take your Swiss merengue to a "Swiss buttercream", how much butter would you recommend I added in? Thanks in advance.
Could you make a video on italian merengue as well? Love the details on what the different methods produce.
You can Sues vide this. I tried the 1:1 ratio at 80C. Pour it in bag, wait until 80C. Whip it. Done.
Love the recipe! I'm wondering, when cake has had a chance to set up for a while, does it get a little crunchy and nice and sweet? My mother used to make me my Birthday cake with a frosting that looks like this. I think that it is the same one. Another person I know looked at this frosting and said the same thing I said, that when this icing has had time to set up for a while it gets a little crunchy and is deliciously sweet. I remember the same thing about the way this frosting looks. I remember that my mother would whip up the egg whites with cream of tartar and boil sugar and water and then when the syrup would boil to around 240 to 250 degrees Farenheight, she would add the hot syrup to the egg whites and the frosting wod end up kind of crunchy and so yummy. Is this the same thing that you made here? I just wish that I could achieve getting that slightly crunchy& sweet frosting again. Could you please tell me about this frosting, and can it be piped out of a star shaped Wilson tip. My main question though is, does the frosting just dry up a little bit crunchy too? I'm really after getting the frosting a little crunchy. It sure would be wonderful to know if that slight crunch from the cake frosting from the cake you have there. Thank you so much for a response in advance. 🥰❤☺😋❤💯
That would be the "boiled icing".. I used to frost my cakes with it.. it hardens a little bit, forming a thin shell-like outer layer given enough time to set.
Like for the correct stress on PAvlova. :-)) A really good recipe!
There was a small grocery store that sold angel food cake with the lightest, creamiest frosting that was so delicious. I always bought the cake when I would go see my dad. It was a light and fluffy, marshmallow-y, meringue-y kind of frosting. Sadly, the grocery store went belly up and I can no longer find that cake with frosting. Angel food cake is easy enough to find, but that frosting....nothing like it! I think your recipe might be what I'm looking for. 🤞🤞
*Even if the cake was kept in the fridge, the frosting wasn't stable and would start melting after a couple of days, so we'd have to eat the cake fast!
Can the completed meringue be immediately used "as is" for moon pie
filling without adding any butter?
Thanks 🎉❤ does these sugar to egg whites ratio also apply to Italian meringue?
Cream of tartar is the traditional way....but I heard a squeeze of lemon juice works just as well
i know that i'm super late but can i use this swiss meringue to make macarons or does this only work if you don't mix anything else in it?
On the 2:1 ratio, does it still form a crust when cooked at 175 degrees?
My family loves a frosting that crusts I got lucky once and was able to do it but I can't seem to do it again.
I would love to ser a comparison between Italian and swiss meringue buttercream. Can’t find any serious post or video about the technical differences and I think you guys are the perfect ones to do it! 💪🏻
Look up the channel sugerologie
Definitely trying this out
This video was so helpful. Thank you so very much.
hi, how do you store swiss meringue? and how long does it usually last while being stored?
incredible . Congratulations. I subscribed!
Additional :
Lower the mixer into medium speed in last 2 or 3 minute than you'll get smooth meringue.
Amazing info! Please tell me how much butter to add to your recipe to make a buttercream frosting??
Fancy desserts, like baked Alaska,,,, fancy
Hi! Thank you for the detailed video.. 😊
May I just ask if I can use this to cover a cake? Will it turned stiff/hard later (like meringue cookie texture)? Thank you... 😊
Since it's cooked to 175 degrees, does this mean it would be safe to top a pie with it and not bake or brown it further in the oven? Long ago a lady was famous for her wonderful pies and they were topped with something like a meringue but not baked. It was her closely guarded secret! I'm wondering if this could be it?
Hi I was just wondering if I could leave out the cream or tartar and use lemon juice? Is that a good idea
U can substitute cream of tartar with lemon juice or white vinegar
How about salt in this meringe ? Do you use salt ? I haven't seen it and that's why I am asking you about it.
Can I use this as a buttercream for cakes ?
should eggwhites be room temp or refrigerator cold
can i make this meringue without cream of tartar?
You can replace cream of tartar to a lemon juice .
May I use vanilla essence instead of vanilla seeds?Please reply as I want to try this recipe 🙏☺
Looks real yummy. thanks!
Just made it yesterday and was the best meringe I ever made. Very stable and fluffy, just like in the video. Thank you.
Will try the toasted sugar next.
JBeja M how much cream of tartar did you use
@@muffinsgow7229 None. I use a tea spoon of white vinegar or lemon juice and works just fine. The purpose of the acid is too kill bacteria and reduce the sweetness. Your meringue is not going to miss it in this recipe since you are already killing the bacteria with the heat.
Just make sure to add the right amount of sugar and cook till 80 degrees Celsius like is explained in the video. Don't worry if it smells like cooked egg, that's expected.
Once the egg white reached 80C put them in a CLEAN bowl and start whipping on maximum speed untill stiff peaks.
I followed this recipe but my meringue smelt eggy..and I couldn’t eat it..can you tell me if that’s normal or did i not do it correctly? (I used vanilla essence)
Do you cool the egg & sugar mixture after it reaches temp before starting to beat it?
Elí Hunter no
Thank you for this tutorial video. How do I store this meringue, in the fridge, freezer or just room temperature. If room temperature, how long can I leave them in room temperature? Thank you in advance!
I keep mine in freezer ;) it keeps the moisture inside and flavors for such a long time
Worked amazing for me
will this icing hold up in the heat, and is it stiff enough. if not if what can be added to make it stiffer.
Hi can i use hand electric mixer for this recipe?
Dear chef, normally what's kind of cake we can do icing? butter or chiffon cakes? thks
Does this apply for swiss meringue buttercream as well?
SkitHertz isn’t this Swiss meringue
Dolores Mc Andrew not buttercream just Meringue
Yes. I've followed these steps for the "merengue" part of SMBC.
How do I know when the to take off the egg whites from double boiling if I don't have a thermometer
Thank you so much so much dear 😍
really big thank you ♡ I needed that info about the ratio
Can I use this meringue on birthday cakes and wedding cake for inside and otter of the cake decorating ?
Thanks for sharing!!! Love itt!!!
Can we whip with a beater in high speed? And how could know that temperature without a tool ?
Hi
Please can I know whether I can use this icing to ice and decorate a cake
THANKYOU
So this is a Swiss meringue not an icing. I think you are thinking of a frosting because an icing is a mixture of powdered sugar and water. An icing is usually very liquidity and meant to be used on cookies or a glaze for doughnuts. If you want to use it as a frosting for a cake i would recommend looking at recipies for a Swiss meringues buttercream. It is just Swiss meringue and butter making it more stiff and easier to work with. If you just used pain Swiss meringue it would be too gooey sweet and not be stable or set well. I hope this helps!😀
175 grades, but how long do you bake in the oven??
Thank You...Great video...and lesson
When is butter added?
Would this be good for a macaron filling-I was thinking mocha flavored?
what about adding whipped cream to this recipe?
If I frost a cake with this, will it melt down the sides? Do I have to store the cake in the refrigerator? (I'm looking for an alternative to buttercream frosting.)
Try italian/boiled icing. It is similar to swiss meringue, but it will set at room temperature. Once set it can then be refrigerate. This method should stop the icing from sliding off the cake.
I bake for a living and use boiled icing on chocolate cakes. It has a marshmallow fluffiness. Try making it with both types of sugar, white and brown. Both give the icing a different taste, see which one you like better.
Thank you!
I’ve just made this and love the taste but it has chewy lumps in it. Can any one help with what I did wrong please? X
Can you add whipped cream to the Italian meringue
Swiss meringue is the secret to good macrons 🤘🏻🌈
What is the difference between Italian, Swiss and French meringue???? Which of the three would be best to use for icing a wedding cake?
they're just different methods. you can read about them here www.finecooking.com/item/41100/french-vs-italian-vs-swiss-meringue
Thanks for this - great explanation.
In my country, most bakers frost cakes with Italian Meringue (the one where you pour hot, hard ball stage syrup over egg whites as you mix them on high speed). Either Italian or Swiss (the one in the video above) are good for frosting, because since the egg whites are cooked they will hold their shape. French is just beating sugar into raw egg whites, and it will deflate if you don't cook it shortly after beating it, it's only useful for baking meringue sweets
Stability levels from lowest to highest = french
Gaby Martínez I thought french is pouring hot sugar syrup into egg yolk. I made french buttercream before, they’re super delicious, but not as stable as Swiss and Italian due to the yolks.
Can you do this without an electric mixer?
Nooo
Yes, i did it back in my country, but it will take u a lot more time and effort on your hand and arm.
Can you use brown sugar instead of toasted sugar?
No because it has molasses in it
Which ratio is better for making fluffy pancake?
i did all that put it into the oven 160 for 10min then 140 c fot 75 min switch oven off go to bed get up and the pav is still sticky and the center is not cooked . i cannot work out what is wrong .it is ok before oven fails after oven?
I prefer Italian Meringue, same result but much easier to make. No need for a waterbath, just pore hot sugar syrup in the beating egg whites.
How much butter should I add to this to make it into buttercream?
Lol @2:05 I was watching and listening as if my life depended on it because I'm losing my hearing. I heard "until its fucking thick." At least there's something funny about the situation.
“Fluffy & thick” !! Haha! I heard that just as I read your comment!
😂🤣😂🤣😂😂
Thats the attitude in life!
😃👍
Beautiful peaks!
Hello!!! Is that 3 cups: 2 egg whites?
Beautiful !!
Yum
How much butter should I add to make buttercream?
Can i use it for chocolate mousse?
the real advantage of this and Italian meringue is that the egg whites are cooked though. So, Perfect if you have a pregnant guest and you want to make a mousse containing egg whites (still tell them there's egg white in it!!!). Once heated to 75C (167F) all bacteria are dead.
Cooking Meringue!
Does the spot of egg yolk in egg whites bothers you ?
i made a Meringue when i went to put on my pie it was sloppy i put it in the Fridge thought it would help my apart is warm what can i do so this does not hapen again Help
Mine is also too sticky and runny... And alot of time grainy..please help :(
Τελικό !!!!
I’ve seen another videos and they added butter. So I’m confused.
That's for swiss meringue buttercream. This is just plain swiss meringue.
very nice presentation, both content and speed. the music wasn't TOO sweet.
3 what sugar? Cups?
This is the 2nd Serious Eats piece from Stella that sells a method that is taught to aspiring pastry chefs all over Germany as something new and exiting. I can't believe nobody has heard of them before (actually, I don't think "Swiss meringue" is really a thing unless as part of buttercream, then the "Swiss" refers to the buttercream though, and there is no other way to do it than heat the egg whites. Italian meringue on the other hand is a thing).
Did you think these people were going around inventing brand new methods to get the same end result?
Wow, it's almost as if the vast majority of humanity aren't aspiring pastry chefs from Germany!
Can i use this to ice blackforest
This recipe is also known as 7 Minute Frosting
Why don't you use a double boiler instead?
Tried this recipe tonight and it was way too sweet! I had everyone in the house try it and it did not work for us at all. Moving on…
I think the next time I do this, I won't go to 175 degrees. Maybe 165 or 170. It came out candy hard and difficult to spread. When this recipe says, "use immediately" - USE IMMEDIATELY! Know exactly what you're going to do with it, DO NOT DELAY! A large amount of mine stayed in the bowl. Well, it was my first try.
sekereterra egg is safely cooked at °160, going anymore than that is unnecessary an actually ruins the egg. This video has mistakes
I agree. The temperature in the video is so high you will get a lot of egg flavor which may be very off puting in some cakes if this method is used for SMBC.
@@roxannelaramee5651 Any idea what might happen if I add cacao powder to this? I also intend to try powdered lemon.
@@sekereterra add it as u are using the stand mixer at it highest when peaks have started to form, if u add it as the eggs are still runny they wont fluff up as they should!
For some reason my meringue won't stiffen, it stays glossy and runny. Can someone help
idk if you already knew this but i read on an article about this heavenly stuff that ANY OIL/GREASE -whatsoever-- will make stiff peaks a futile goal
like on your mixers/bowls/(pans?)
or spatula?
what to do if it comes out runny?