Ingredients
- 5 large egg whites
- 5 1/2 cups sugar
- 4 sticks unsalted butter sliced and softened
- 1/4 teaspoon salt
Swiss Meringue is a light and fluffy dessert that is a staple in Swiss cuisine. It is a delicate balance of egg whites, sugar, and cream that results in a smooth and creamy texture. This classic recipe has been passed down for generations and is a must-try for any dessert lover. In this article, we will explore the history of Swiss Meringue and provide you with a step-by-step guide to creating your very own Swiss Meringue masterpiece.
Jump to RecipeSwiss Meringue originated in the 17th century in the Swiss city of Meiringen. It was created by an Italian chef who was working for a wealthy family in the region. He used egg whites and sugar to create a light and airy dessert that quickly became popular among the elite. The dessert was aptly named “Meringue” after the city it was created in.
Over the years, the recipe for Swiss Meringue has evolved and adapted to different tastes and preferences. In the early days, it was served with fresh fruit and cream, but today it is commonly used as a topping for pies, tarts, and cakes. Some variations of the recipe also include the addition of lemon or vanilla for added flavor.
Unlike other types of meringue, Swiss Meringue is cooked over a double boiler, which gives it a smooth and creamy texture. This also helps to eliminate any risk of consuming raw eggs. The process of cooking the egg whites and sugar together creates a stable foam that can hold its shape when piped onto desserts.
Now that you know the history and evolution of Swiss Meringue, it’s time to try making it yourself. Follow these simple steps for a foolproof recipe:
Swiss Meringue is a versatile and delicious dessert that is sure to impress your guests. Now that you have the history and recipe, it’s time to get creative and experiment with different flavors and presentations. Enjoy!
Ingredients