| |
Meringue Suisse
I was wondering why this is called a swiss meringue buttercream when there s no butter in the recipe.
Meringue suisse. It is more dense and glossier almost marshmallow like. Because it s whipped over a bain marie it doesn t need to be baked which makes it especially great for my favorite lemon icebox pie i suggest trying that if you re into lemon. With the right technique swiss meringue is fluffier than a french meringue made with the same ratio of ingredients and every bit as stable as its italian cousin.
Is this the same thing you would use on meringue cream pies. Swiss meringue is the most stable of all meringues. Very disappointing martha et al.
Although it is possible to make swiss meringue without a thermometer it is better to be precise. Probably the least used of the three types of meringue swiss is actually the most stable. Swiss meringue pipes like a dream and holds its shape well for a much longer time than french meringue.
Swiss meringue is a thick marshmallow like confection that can be baked in shapes used as a base for buttercream it even makes a handy dessert topping. The protein structure of the egg white traps the air bubbles when it is whisked and the sugar serves to stabilise this making it taste delicious in the process. This is a super stable delicious easy to make swiss meringue that s perfect as a base for swiss meringue buttercream or as a topping for any pie you want to make.
I followed this to a t and it just slid off my ice cream for the baked alaska even though i did achieve soft.
Source : pinterest.com