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cakecrumbs — Tutorial: Swiss Meringue
Published: 2013-03-20 13:47:05 +0000 UTC; Views: 3606; Favourites: 68; Downloads: 23
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Description
Swiss meringue is my favourite meringue to make because it is so stepwise. It's all ratios and timing -- hardly any thought required! I make this version any time I'm not using a recipe that calls for French meringue.It's also a great recipe for those who worry about eating raw eggs. Egg safety is not such a problem when you buy ethical products, and is certainly not an issue in the free-range accredited farm I buy from, so I never worry about it. But for those who buy from unhealthy hens (such as cage, barn eggs or unaccredited farms), this version of the meringue pasteurises the egg whites first, so you can have meringue without salmonella concerns.
More detailed version at the blog: [link]
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Comments: 9
oh wow 
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Mine doesnt get to stiff (or even really soft) peak stage when I make swiss meringue buttercream..either thats normal or we are both doing something wrong LOL
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I've never actually tried Swiss meringue buttercream but I really want to. I don't have a mixer - I've read you need a paddle attachment to make it properly. Is that how you make yours?
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Too many meringues. I'm losing count. 
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Bahaha. My boyfriend is in IT so I get this all the time.
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Darn, that rules out most IT jokes.
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I haven't heard that one. But that might be because he's a domestic goddess and I'm usually trying to stop him from doing housework and fixing things. I don't think he'd even jokingly make an excuse.
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Ah okay. It's about software developers though -
How many programmers does it take to change a lightbulb?
None. It's a hardware problem.
Wow, having a domestic goddess isn't that bad if you have time-consuming hobbies!
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Hahaha. Oh now you mention it it rings a bell, but I couldn't remember the punch line.
He is weirdly helpful during said hobbies. I make the most ferocious mess in the kitchen, and he always sneaks in and starts cleaning up after me. I don't know how he hasn't given up yet.
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