Swiss meringue
Heated egg whites
Swiss meringue is a type of meringue made by heating egg whites and sugar together over simmering water before whipping.
This produces a denser, more stable foam than French meringue, with a silky texture that holds its shape well.
Swiss meringue is commonly used as a base for buttercream frosting or piped onto desserts and torched: The lemon tart was topped with Swiss meringue.
Clear ovoid protein
- sugarCrystalline carbohydrate sweetener
- double boilerTwo-tiered steam cooker
- bain-marieHeated water bath for cooking
- whiskingFast circular mixing
beating · stiff peaks · glossy · heat · thermometer · pasteurized · dissolving · warm
Whipped sugar-fat frosting
- macaronsFrench filled meringue cookies
- pavlovaMeringue base, cream, fruit
- baked AlaskaTorched meringue over ice cream
- tartSharp-flavored small pie
egg whites
Clear ovoid protein
- sugarCrystalline carbohydrate sweetener
- double boilerTwo-tiered steam cooker
- bain-marieHeated water bath for cooking
whisking · beating · stiff peaks · glossy · heat · thermometer · pasteurized · dissolving · warm · gentle
buttercream
Whipped sugar-fat frosting
- macaronsFrench filled meringue cookies
- pavlovaMeringue base, cream, fruit
- baked AlaskaTorched meringue over ice cream
tart · mushrooms · cookies · nests · kisses · shells · ghosts
smooth
Without roughness or difficulty
stable · dense · marshmallowy · satiny · creamy · lustrous · firm · refined · uniform · sleek
stable
Secure and unchanging
- stiff peaksRigid whipped foam stage
- volumeAmount of space filled
- structureArrangement of interconnected parts
hold · dissolve · emulsion · airy · lightness · fluffiness · foam · cohesion
- meringues
- whipped foodswhipped cream, whipped butter, whipped topping, whipped egg whites, Cool Whip
- cake decoratingfondant, piping bag, piping tips, buttercream, ganache