The Swiss meringue is produced in a bain-marie, whipping the egg whites with the icing sugar until stiff.
The egg whites are first whipped alone and then, when the mixture becomes soft and opalescent, icing sugar is added.
Once the desired consistency is reached, the dough is pulled down from the heat source; the result is a whitish, smooth and shiny compound.
Baking takes place in the oven for about fifteen minutes at 130 ° C.
The greater compactness and the lower fragility compared to the French meringue make Swiss meringue a more suitable recipe for decorations; the forms are prepared directly on the plate before cooking.
Storage time for Swiss meringue is a maximum of three weeks.
Watch the video recipe to make Swiss meringue at home
