The Swiss meringue is so sturdy and will quickly become a favourite in your recipe arsenal. The texture, the way it brings any cake or baked goods to life, the flavour, it just has it all.
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! This meringue recipe is the topping for my Louise Cake Slice, with kokonati (coconut) folded through it. I also use it to finish my Gluten-free Almond Sponge Cake and it adds such much wow factor.
Kia mahi tāhungahunga tātou - let's make some meringue...the Swiss way!
Videography and photography by Sarah Henderson.
INGREDIENT TIPS:
- Eggs: I use small, size 6 eggs for this recipe. If you have larger ones, no worries, add 2 - 3 tablespoon of extra caster to the mixture and it will perfectly.
- Cream of tartar: This helps stabilise the meringue but if you don't have any it can still work.
- Sugar: Make sure caster sugar is used in this recipe as it dissolved faster in to the syrup and results in a smoother meringe
EXPERT TIPS:
There are three types of meringue. Choose which one suits you best.
The French meringue starts by whipping the kahu hēki (egg whites) while slowly adding in huka one (caster sugar) with no heat used. It is a great recipe for beginners.
The Swiss meringue recipe heats egg whites and caster sugar in a bowl sitting over a pot of simmering water. This dissolves the sugar and partially cooks the egg whites. The mixture is removed from the heat and whipped until stiff peaks appear. This also creates a reliable and sturdy merenge (meringue).
The Italian Meringue process begins by whipping kahu hēki (egg whites) in to medium to stiff peaks. A sugar syrup is heated until it reaches 116 degrees celsius and is poured in to the whipped egg whites. Continue to whip and eventually a super stiff meringue forms. Although it is more technical, the Merenge Itariana (Italian Meringue) is the strongest out of the three.
I prefer using a hand mixer for meringue because I find they maintain small bubbles in the mixture resulting in a smooth meringue. Stand mixtures can pump too much air in and often result in bubbly, weird textured meringue.
If you are using a stand mixer, keep the speed to low - medium especially at the start when the meringue is starting to stabilise.
STEP BY STEP INSTRUCTIONS FOR THE SWISS MERINGUE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Heat the Water:
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.
2. Add the Bowl:
Take a heatproof bowl and sit it on top of the pot of simmering water.
Make sure the bottom of the bowl is not touching the water.
3. Heat the Egg Whites and Sugar:
Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl.
Continuously whisk the mixture as it warms in the bowl from the steam.
3. Heat the Egg Whites and Sugar:
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.
4. Whip the Meringue:
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.
Use the Meringue as you wish:
Enjoy it straight from the bowl with some fresh berries (not everyone's cup of tea but I am down) or use it to decorate on whatever you like.
This image is my Gluten-free Almond Sponge and the merenge (meringue) finishes it off perfectly.
Titiro mai - look, we have more
Techniques!
These simple techniques can transform your baking.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Swiss Meringue - Tāhungahunga Swiss
Ingredients
Swiss Meringue - Tāhungahunga Swiss
- 3 kahu hēki (egg whites)
- ¾ C (155 g) huka one (caster sugar)
- ½ teaspoon kirīmi tāta (cream of tartar)
Instructions
Heat the Water:
- 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.
Add the Bowl:
- Take a heatproof bowl and sit it on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
Heat the Egg Whites and Sugar:
- Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl. Continuously whisk the mixture as it warms in the bowl from the steam.
- 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.
Whip the Meringue:
- 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.
Use the Meringue as you wish:
- Enjoy it straight from the bowl with some fresh berries (not everyone's cup of tea but I am down) or use it to decorate.
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