Swiss Meringue Cookies
When I posted the classic meringue recipe, I thought I finished with this topic and I wouldn't go back to it. But, after trying to make Swiss meringue out of curiosity, I decided that I had to show you this recipe. Actually, it's so good that I don't think I'm ever again going to make meringues in a different way.
Although it differs very little from the classic recipe, this is the true recipe for the perfect meringue - smooth, white, with a spongy and airy texture. And, as a small note, it won't absorb moisture from the air after 1-2 days like simple meringue will do. Just try it, you'll be amazed, as was I.
The main thing to keep in mind here is that the ratio of egg white to sugar is this: 1 quantity of egg white uses 2 quantities of sugar.
It would be good to use a thermometer. I can do without it and so can you - don't panic if you don't have one.
Take a bowl made from glass or stainless steel. We'll put the egg whites on a steam bath.
Weigh the amount of egg white. I had a bit over 100g, about 110g, so I added 220g of sugar - that is double amount of sugar.
Pour water into a saucepan, about 2 fingers' width, and place over heat.
When it starts to boil, turn the heat to low and place the bowl with the egg whites and sugar over the pan, in a bain-marie. It's important that the base of the bowl doesn't touch the water, and it's only surrounded by steam from the boiling water in the pan.
Leave the bowl on the steam and stir periodically with a whisk or spoon.
Keep it like this until the mixture gets a bit hot. If you have a thermometer, leave it up to 60 degrees C.
Since I don't have a thermometer, I test with my finger. The egg white mixture must be a little hot and the sugar completely dissolved.
At this point, remove the bowl from the steam and beat the mixture thoroughly with the mixer, at maximum speed.
Mix until it becomes shiny and has a firm consistency.
Line an oven sheet with baking paper. Fasten the parchment with a few drops of meringue in the corners, as in step 11, the classic meringue recipe. This is for the paper to better stick to the oven sheet.
Using a spoon or a piping bag, shape the meringues on the paper. Larger meringues will take longer to bake, the smaller ones will be done faster.
Place the sheet in the oven. Set the oven at 60-70 degrees C and let the meringue bake for 2-3 hours.
I prefer to keep the oven door closed for half an hour, then I open it for 30 minutes and place a towel to stop it. I alternate like this until the meringues have dried completely, so they will be perfectly white and won't turn yellow (a sign that the sugar in the meringue is caramelized, so be careful with the temperature).
The meringues will take about 2-3 hours to dry, depending on how big they are and whether you want them dry or slightly wetter on the inside.
When they are easily detached from the paper, we consider them almost done, but on the inside they might still be soft and wet. Mine were wetter inside, as if the meringues had a soul and everyone liked this.
You can eat them hot or cold. They keep very well and don't get wet on the outside like classic meringues.
Enjoy!
