Foolproof Swiss Meringue Recipes

SWISS MERINGUE BUTTERCREAM

Steps:

• Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
• To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

FOOLPROOF SWISS MERINGUE

Steps:

• Bring 2 cups of water to a simmer in a medium pot.
• Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
• Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
• Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
• Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

SWISS MERINGUE

Steps:

• Fill a small sturdy pot with at least 1 1/2 inches of water and turn on the heat to medium-high. This is the bottom of your make-shift double boiler.
• Combine the egg whites, salt, sugar, and cream of tartar to a heat-proof bowl (the metal bowl from your electric mixer is perfect here) and whisk together until fully combined.
• Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until egg whites reach a temperature at 160°F, roughly between 8 and 10 minutes, and all the sugar has dissolved (see note for troubleshooting).
• Remove the mixture from the heat and attach the bowl to an electric stand mixer fitted with a whisk attachment. Turn the mixer on the lowest speed, and gradually increase the speed until it reaches medium-high speed. Add in the optional vanilla.
• Whip until the meringue is glossy and is beginning to pull away from the sides and the bowl, about 8 minutes. It should have stiff peaks and be cooled down significantly.
• Use immediately.

FOOLPROOF MACARON RECIPE (STEP BY STEP!)

Steps:

• Preheat the oven to 300°F. Line two baking sheets with parchment paper. Set aside.
• Heat a small pot of water over medium-low heat until it steams. In the bowl of a stand mixer, combine egg whites and roughly 3 tablespoons of the granulated sugar. Place bowl over steaming pot, creating a double boiler.
• Whisk egg whites and sugar continuously until sugar melts completely and egg whites become white and frothy, about 1 minute. Remove from heat and place the bowl back onto the stand mixer.
• Fit stand mixer with whisk attachment and whisk on high speed while slowly adding in the remaining granulated sugar. Add the food coloring (if using). Continue to whisk for another 3-4 minutes, until stiff meringue peaks form. Congratulations, you just made a Swiss meringue!
• Next, sift together the almond flour, powdered sugar, and salt twice, then gently shake the mixture into the meringue bowl.
• Place the bowl back onto a stand mixer, still fitted with a whisk attachment. Turn the mixer to medium speed and whisk for 5 seconds (just enough to combine the almond flour mixture with the egg whites).
• Stop the mixer and use a large spatula to hand-mix the batter for the remainder of your mixing. You'll want to gently fold the mixture with your spatula, scooping up the batter from the outside of the bowl and gently twisting it into the center in a circle-like manner. You'll know to stop mixing when you can make a figure-eight out of the dripping batter without the batter breaking. If you cannot yet make a figure-eight, repeat the process if necessary, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
• Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles. Sprinkle tops with a little sea salt as a garnish.
• Let the macarons air dry for 15 to 30 minutes or until dry to the touch. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
• While the macarons are cooling, make the filling. Combine all filling ingredients in a bowl and use an electric mixer to beat until fluffy and fully combined, about 2 minutes.
• Scoop mixture into a piping bag fitted with a 1/2 inch tip and set aside until ready to assemble the macarons.
• Once the macarons are completely cool to the touch, pipe the filling onto a macaron and sandwich with another macaron. Repeat with all macarons.

FOOLPROOF SWISS MERINGUE BUTTERCREAM FROSTING

Steps:

• Mix the egg whites and sugar in a mixing bowl. Set the bowl over a pan of simmering water and stir constantly until the sugar is dissolved.
• Whisk the warm mixture until stiff - Then 6 more minutes on high.
• Switch to the paddle attachment. Add the butter in batches while beating on medium-low making sure each batch is well blended.
• Add the vanilla extract and beat on medium-high for 3-5 minutes until smooth. Beat on low for another 2 minutes to remove any air bubbles

VANILLA SWISS MERINGUE BUTTERCREAM FROSTING RECIPE

Steps:

• In the top pan of a double boiler, combine egg whites, sugar and salt. Whisk constantly over simmering water until mixture reaches 160°F on an instant read thermometer, about 20 minutes.
• Transfer mixture to a stand mixer fitted with a whisk attachment. Whip until the bowl is cool to the touch and the mixture holds medium peaks.
• Switch to a paddle attachment on the mixer. Beat at medium speed while adding the butter one piece at a time, scraping bottom of the bowl as necessary. Add vanilla and beat until well combined.

FOOLPROOF MERINGUE

Steps:

• In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
• To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

SWISS MERINGUE BUTTERCREAM

Steps:

• Chose a medium saucepan and a medium heatproof bowl that you can use for your double boiler. You'll want to use a bowl that will neatly fit on top of your saucepan, but the bottom of the bowl CANNOT be touching the water below. (See photo below). Wipe down your bowl, making sure it's completely dry and there's no grease, residue, or crumbs left in it. Remove butter from the fridge and set aside. Carefully separate your egg whites.
• Add egg whites and sugar in your mixing bowl and whisk by hand to combine. Place bowl on top of a saucepan that's filled with a few inches of water and turn on medium heat.
• Continue to whisk by hand until your sugar has completely dissolved and your egg mixture has reached 70 C / 160 F. You can check this using a candy thermometer. The eggs will be thick and frothy. Remove from heat.
• Place eggs in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until egg whites become thick and voluminous and reach stiff peaks. This can take around 10 minutes. The egg whites should hold their shape and not droop. The mixture should also be completely cooled.
• Turn your mixer down to low speed, then slowly add your butter, piece by piece. As you add your butter, your meringue mixture may turn soupy, and/or eventually look curdled - this is ok.
• Continue until you've added all your butter. Turn your mixer up to medium speed and continue to whisk until frosting comes together and is smooth again. Do not worry about over-mixing - keep going.
• Finally, add vanilla and salt. Mix briefly. Then remove bowl from mixer and use a spatula to give it one final stir by hand, getting rid of any air bubbles.