Swiss meringues: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Swiss meringues are an indispensable source of inspiration for experienced chefs. Delicious air cream is indispensable if you like to cook cakes, pastries and cupcakes. Check out our article to learn how you can make Swiss meringues and decorate your sweet works of art with them.

Classic Protein Cream

Swiss meringue cream, the recipe of which you can read below, is very strong and keeps its shape perfectly. Based on it, you can prepare various protein creams and mousses.

• Separate two eggs (necessarily at room temperature) into yolks and whites.
• Combine protein with 150 grams of sugar and a pinch of s alt.
• Place the bowl with the mixture in a bain-marie and cook, stirring constantly.
• When the protein-sugar mass reaches 75 degrees, remove it from the heat and start beating with a mixer at high speed. The process should be completed when the mixture has cooled and reaches the density you need.

Use light soufflé foam, medium density foamfor cream, and the strongest for decorating pastries and cakes.

Swiss butter meringue

If you want to make a beautiful cream with amazing taste, then pay attention to this recipe. You can use it to make cakes, cupcakes or fill eclairs. You can read how Swiss butter meringue is made here:

• Prepare a bowl for whipping cream - wash it, dry it, and then degrease it with vinegar.
• Separate four egg whites from chicken eggs, add half a glass of sugar to them and put the food in a water bath.
• Stir the cream until the sugar is completely dissolved.
• After five or seven minutes, remove the bowl from the heat and beat the mixture to stiff peaks.
• In a separate bowl, beat 300 grams of butter. Please note that the product must be at room temperature.
• Return to the proteins and, adding one tablespoon of oil to them, continue to beat the cream. At the very end, add some vanilla and a couple of drops of lemon juice to them.

When the cream is ready, you can start decorating desserts with it.

Swiss cupcake meringue

Professional culinary experts distinguish several types of meringues, the most persistent of which is Swiss. It is she who is used to decorate sweet desserts and small cakes. How is real Swiss meringue made? The recipe is simple:

• Take three egg whites and add three tablespoons of water to them. Then add 200 grams of sugar.
• Place the dish with the mixture over a pot of boiling water and start beating its contents with a mixer. Start at low speed and then move up to high speed.
• When the future cream becomes dense enough and turns white, remove the dishes from the pan and continue to beat it with a mixer at high speed.

The finished meringue can be stored in the refrigerator for several hours, but it is better to start decorating cupcakes right away.

Protein cream with fruits

Swiss meringues with kiwi, persimmon, bananas and grapes can be prepared even by a novice cook. Read the instructions carefully and feel free to get down to business:

• 230 grams of protein (that's from about six large eggs) combined with 450 grams of sugar.
• Place the bowl of protein mass in a water bath and cook it while stirring. Try not to overheat it, and once the sugar has dissolved, remove the cream from the stove.
• Beat the meringue with a mixer until stiff peaks, transfer to a piping bag and arrange in nests on a parchment-lined baking sheet.
• Try the cakes in the oven at 120 degrees for two hours. When cooked, the nests should have a crispy crust and a soft center.
• Combine cream with icing sugar to taste, beat and place in the center of each cake.

Garnish dessert with fresh fruit slices and serve with hot tea.

Coffee flavored caramel cream

This delicate and fluffy cream is perfect for pastries and cakes. You can cook it without much difficulty:

• 200 grams of sugar dissolve in 100 ml of hot water, add half a teaspoon of coffee and cook over low heat until the mass thickens. This process will take you about a quarter of an hour.
• Four chilled egg whites whip into a stiff foam, and then gradually add hot caramel to them. Beat the products with a mixer at high speed until they turn into a homogeneous lush mass.

The finished cream can be smeared with pastries and cakes, as it turns out to be very tender and keeps its shape perfectly.

Colored Buttercream

Based on the well-known protein cream recipe, you can cook a lot of delicious desserts. In this case, we want to tell you how to make colored Swiss meringue buttercream. This product keeps its shape perfectly, does not spread, and therefore it can be used for making cupcakes and creams. The buttercream recipe is quite simple:

• Make Swiss meringue with 3 egg whites and 180 grams of sugar in a bain-marie.
• After the cream is ready, add a couple more drops of dye to it and mix everything again.
• Gradually add 200 grams of room temperature butter to the meringue. Stir food at medium mixer speed.
• At the very end of the process, change the nozzle to a flat one and continue to beat a few moreminutes. As a result, you should get a smooth and lush mass.

The finished product can be stored in the refrigerator for several days, but it should be kept at room temperature for a couple of hours before use.

Chocolate meringues

This cake looks very appetizing, and its taste will make you forget about everything in the world. You can prepare it as follows:

• Beat three egg whites with a mixer until high peaks, and then gradually add 170 grams of sugar to them.
• 80 grams of dark chocolate melt in a water bath or microwave. After that, add it to the cream and stir with a spoon so that you get beautiful stains.
• Put the resulting mass in portions on a mat (or a baking sheet covered with baking paper) with a spoon.

Bake the meringues for at least an hour at 100 degrees. They will be ready when they begin to freely move away from the mat.

Meringues with condensed milk

Here is a recipe for another treat that will delight not only children, but also adults. To prepare it, you will need to follow the instructions below:

• Beat two chicken proteins with a mixer in a high foam, and then gradually add 100 grams of sugar to them.
• At the end, add the juice of one third of the lemon to the resulting cream and mix everything again.
• Draw circles of the size you want on parchment or baking paper. AfterAfter that, transfer the protein meringue to a confectionery bag and place it on the marked places. If you do not have the necessary equipment, you can put the cream on paper using a spoon.
• Put the meringue in an oven preheated to 100 degrees and bake it there for at least an hour. When the time has elapsed, leave the cakes to dry in the switched off oven for one more hour.
• Open a can of boiled condensed milk and brush the bottom of each meringue with it. After that, connect the halves together.

Serve cakes with hot tea or coffee.

Meringue roll

According to this original recipe, you can prepare a delicious dessert for tea. It is very important to serve it to the table immediately after cooking, because over time it will lose its shape and melt. You can find the recipe for this roll here:

• Take five chilled chicken eggs and separate the whites from the yolks.
• Wash, dry and degrease a deep bowl, then beat egg whites in it.
• Keep beating and gradually add a glass of sugar and one teaspoon of cornstarch to them.
• At the very end, add one spoonful of white wine vinegar to the cream.
• Line a baking sheet with baking paper and spread the protein mass on it in an even layer.
• Bake the cake until done and try not to overdry it (otherwise it may break). This will take approximately 20 minutes.
• While the base for the roll is being prepared, beat with a mixer one glass of chilled cream, and at the endadd the juice of half a lemon (small) to them.
• Spread whipped cream over the cake, roll it up and garnish with chocolate.

Cook swiss meringues with pleasure, use delicious cream to decorate cakes or come up with new desserts. We will be glad if you find the recipes that we have collected for you in this article useful.