How to make Swiss Meringue (Tāhungahunga Swiss)
E te iwi (everyone), let me show you how to make Swiss Meringue. I have a deep love for merenge (meringue) and I am not ashamed to say it. Can you have a deep love for such a thing? Yeah you can! The texture, the way it brings any cake or baked goods to life, the flavour, it just has it all. The Swiss meringue is so sturdy and will quickly become a favourite in your recipe arsenal.
This meringue recipe is the topping for my Louise Slice, with kokonati (coconut) folded through it. Recently, I added my Gluten-free Almond Sponge Cake to the website and I use this recipe to give the outside of the keke (cake) the wow factor.
What is the difference between Swiss, French and Italian Meringues?
The French Meringue starts by whipping the kahu hēki (egg whites) while slowly adding in the huka one (caster sugar) with no heat used. It is a great recipe to start with as you learn how to create meringue.
Let’s look at the Italian Meringue. The process begins by whipping the kahu hēki (egg whites) in to medium – stiff peaks. A sugar syrup is then heated until it reaches 116 degrees celsius. Begin to whip the kahu hēki (egg whites) again as you slowly drizzle in the hot syrup. Continue to whip and eventually a super stiff and glossy merenge (meringue) froms. Although it is more technical, the Merenge Itariana (Italian Meringue) is the strongest out of the three.
Now for the Swiss meringue recipe. Heat the kahu hēki (egg whites) and huka one (caster sugar) in a bowl sitting over a pot of simmering water. This dissolves the huka (sugar) and partially cooks the kahu hēki (egg whites). Then remove the mixture from the heat and whip it until stiff peaks appear. Due to the heat, this also creates a reliable and sturdy merenge (meringue).
That is the simplest way to explain the differences and they are all wonderful in their own way. It really comes down to preference. I love Swiss meringue because of the thick, glossy meringue that it creates and I think you will love it too. Kua rite? Are you ready? Kia mahi tāhungahunga tātou – let’s make some meringue…the Swiss way!
Videography and photography by Sarah Henderson.
Swiss Meringue – Tāhungahunga Swiss
Ingredients
Swiss Meringue – Tāhungahunga Swiss
- 3 kahu hēki (egg whites)
- ¾ C (155 g) huka one (caster sugar)
- ½ tsp kirīmi tāta (cream of tartar)
Instructions
Swiss Meringue – Tāhungahunga Swiss
- Pour around 4cm of water in to the bottom of a medium pot. Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
- Take a heatproof bowl and sit it on top of the pot of simmering water. If the bottom of the bowl does not touch the water you are ready.
- Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl. Continuously whisk the mixtureas it warms in the bowl.
- If you are using a sugar thermometer bring the mixture to 45-50 °C. Otherwise you can keep it on the heat until it is warm to touch and the sugar is smooth when you rub it between your fingers. The mixture will be loose and runny.
- Once it is ready, remove the heat and begin to whip on medium to high speed for 5-7 minutes or until you have reached stiff peaks.
- Enjoy straight from the bowl with some fresh berries (not everyones cup of tea but I am down) or use it to decorate something that you have baked.
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