Swiss Meringue

Posted June 10, 2012 by Marc Gottlieb
The best meringue base for delicious cake frosting.

Posted in : Cuisines :
  • Ready Time : 0 min

Servings

Ingredients

  • 100 grams sugar
  • 8 large egg whites
  • 1/8 teaspoon citric acid
  • 1/2 teaspoon vanilla extract

Directions

  1. In a heatproof bowl, begin whisking the egg whites and citric acid.
  2. Set the bowl over a pot of simmering water. Add sugar. Continue to beat the eggs using a lifting motion.
  3. When the foam is lightweight, just before it begins to form peaks, remove from heat.
  4. Pour egg mixture into a mixer bowl and whip on high until desired consistency.

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