Swiss Meringues Recipe by: Chelsie Higgins, Chef Instructor at Maui Culinary Academy
- 4 oz. Egg Whites
- 8 oz. Granulated Sugar
Place the egg whites and sugar into a stainless steel bowl. Beat with a wire whisk over hot water (steam bath) until the mixture is warm and the sugar is dissolved. Transfer the mixture to the mixing bowl and whip at high speed until stiff peaks form and the meringue is completely cool. The mixture should be very glossy. Transfer the mix into a piping bag fitted with the tip of your choice. Pipe the meringue shapes onto parchment or silicone mat lined sheet-pan. Place the sheet-pan in a very low temperature oven (200-225 degrees Fahrenheit) for 3-4 hours. Another option is to place in a cooler oven overnight. The meringues should not be baked. They should be dehydrated so that they stay bright white in color and are crisp and dry throughout.
* You can experiment by adding different flavored extracts or food color to the meringue before piping. You can also try folding in or dusting on top some cocoa powder or instant espresso powder before dehydrating. These meringues are great for decorative accents in dishes like a traditional Buche de Noel.