PASTRY COURSE. LESSON TEN: Swiss meringue

Hello friends, steemians! Today we will see the Swiss meringue. This is a very bright meringue and it is pasteurized. It always stands firm. The Swiss meringue is used for all kinds of decorations in desserts.

You will need as ingredients:

3 egg whites and
200 grams of refined white sugar
lemon zest to taste
5 grams of cream of tartar or 15 drops of lemon juice

To start you must place the egg whites and sugar in a stainless steel boll and place it in a bain-marie so that the boll covers the entire surface and water vapor does not escape anywhere, or place the direct fire on fire very low.

Start beating with a balloon or with an electric hand mixer. You must be aware that it does not reach 60 ° C of temperature. But if you do not have a thermometer, you should measure the temperature with your little finger, when you no longer support the heat, remove it from the fire or from the mary's bath.

Continue beating until the meringue gradually drops to room temperature. Then add the cream of tartar or lemon juice and a few drops of vegetable dye if you prefer. You will achieve a point of sigh with firm and bright beaks.

This is another type of cover used to decorate cup cakes, cakes, and pies. I hope you like it! Infinite blessings!