Swiss Meringue

If you ever wanted to eat an entire bowl of marshmallow fluff, look no further! Swiss meringue is a stable, light and airy frosting that only needs 2 ingredients to make. A bit less daunting than Italian meringue, it is ideal to frost cakes and cupcakes or even on desserts such as lemon meringue. A quick toast with a blow torch transforms this into the most incredible toasted marshmallow frosting. Did someone say S'mores cupcakes?

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Swiss Meringue

Prep Time -5mins

Yield - +-650g

Cooking time - +-10mins

Ingredients

• 450g Castor Sugar

• 230g Egg Whites

• 2g Salt

• 5ml Vanilla *Optional

Method

1. Combine egg whites and sugar in a heat proof bowl.

2. Place on a double boiler and heat until the egg whites reach 70°C and all the sugar is dissolved. This kills any bacteria present in the egg whites and makes it safe for consumption. Make sure the bottom of the bowl isn't touching the water. Stir regularly to ensure that the mixture heats even

3. Remove the mixture from the heat and pour into a cool bowl, add the salt.

4. Whisk on medium speed until cooled to room temperature, if you vanted to colour or flavour the meringue, now would be the time.

5. Place into a piping bag, ready for use.

6. Best used the same day it is made. Can be prone to crystallisation and weeping if stored in the fridge.

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Notes

If you don't have a sugar thermometer, simply rub some of the mixture between your fingers. It should feel quite warm to the touch without any sugar granules present.

You can pipe this meringue straight onto cupcakes, use as a frosting, like in my Coconut & Pineapple Cake or even use it for desserts and tarts such as a no bake Lemon meringue.

If you have a blowtorch, try bruléeing the top to add a toasted flavour to your dessert.

This meringue can be flavoured and coloured however you like. I recommend using essences as adding too much liquid in the form of a purée can destabilise the meringue. You can however experiment with small amounts at your own discretion.