Once you learn how to make Swiss meringue … you won’t want any other dessert! There are 3 ways to make meringue, and the most popular is Italian, but there are also French and Swiss. In this article we will show you the last one. In addition, we explain some recipes where to use this delicacy.

How is Swiss meringue made?

Swiss meringue is composed of egg whites and sugar, it is light and sparkling. It is perfect to take advantage of that part of the egg if we do not use it for other recipes!

A simple preparation but one that has its secrets (it is not simply to beat sugar and egg whites). It is important that it is stable enough so that when we put it on our sleeve later we can make the drawings we want.

Ingredients

• 200 g egg white
• 300g sugar
• A drops of lemon
• Required amount of water

Clarification: If the meringue is to be used raw, add an additional 100 grams of sugar to make the texture smoother. If you bake it, you can reduce the amount a bit (some put 200 grams).

Preparation

1. In a saucepan, add a little water and heat.
2. Inside put another smaller saucepan, where you will add the whites and sugar (so you will cook in a double boiler).
3. Stir with a spatula without stopping. The temperature should not exceed 60 ° C (help yourself with a kitchen thermometer) because otherwise the whites will coagulate.
4. Transfer the preparation to a container and beat using electric stirrers to also reduce the temperature.
5. Pour in the lemon juice and continue beating at medium speed until smooth.
6. Increase the speed so that the meringue is cool and firm (check that it is ready when it forms a peak at the end of the rod).
7. Use it as soon as possible.

What recipes can I make with Swiss meringue?

Now that you know how to prepare Swiss meringue, we offer you some recipes so you can enjoy it. They are all delicious.

Swiss meringue chocolate cake

Ingredients for the cake

• 2 eggs
• 260 g sugar
• 220 g flour
• 40 g cocoa powder
• 180 ml of warm water
• 3 tablespoons of oil (45 ml)
• 1 and ½ teaspoons of baking soda (7.5 g)
• 1 teaspoon of vanilla essence (5 ml)
• ¾ teaspoon of baking powder (4 g)
• 1 pinch of salt

Ingredients for buttermilk

• 160 ml milk
• 20 ml of vinegar

Ingredients for the stuffing

• 2 and ¾ cup icing sugar (300 g)
• 6 tablespoons of cocoa powder (90 g)
• 6 tablespoons of butter (90 g)
• 5 tablespoons of evaporated milk (75 g)

• 1 teaspoon of vanilla essence (5 ml)

To finish the cake

• Swiss meringue (use the ingredients and preparation above)

Preparation

1. Prepare the buttermilk by combining the 2 ingredients in a container and letting it rest for 20 minutes.
2. Turn the oven on to 175 ° C.
3. In a bowl, sift the flour, sugar, cocoa, bicarbonate, baking powder and salt.
4. Add the eggs, buttermilk, water, oil, and vanilla essence.
5. Mix until everything is integrated.
6. Divide in half and distribute into two previously greased molds.
7. Bake 40 minutes, remove and let cool
8. To make the chocolate filling, sift the icing sugar and cocoa. In another container put the butter and add the previous mixture, then the evaporated milk and the vanilla essence. Keep beating to get a light cream.
9. Prepare the Swiss meringue as you have learned before.
10. Unmold the cakes, spread one with the chocolate filling, cover with the other and spread the Swiss meringue on top .

Lemon tart with Swiss meringue

Ingredients

• 1 box of lemon sponge cake
• 3 egg yolks
• 100g sugar
• 90 ml of lemon juice
• The zest of ½ lemon
• 25g butter
• 1 pinch of salt
• Swiss meringue

Preparation

1. To prepare the lemon cream, squeeze the fruit and grate the peel. Separate the yolks from the whites and beat, gradually adding the sugar and lemon (juice and zest).
2. Cook in a bain-marie until thickened without stopping stirring. Remove from the heat and add the butter. Strain and cover well. Wait for it to be at room temperature to put in the fridge.
3. Make the lemon cake as indicated by the manufacturer’s instructions.
4. Make the Swiss meringue.
5. To assemble, cut the cold cake into two parts, spread one of them with lemon cream and cover with the other. On top you put the meringue and in the fridge 1 hour before serving.

Any of these recipes is delicious, perfect for a special day, for when you have guests at home or, simply, when you want to surprise your loved ones. Are you going to try them?