Swiss Meringue – Tāhungahunga
E te iwi (everyone), I have a deep love for meringue. 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. This particular recipe is the topping for my Louise Slice, minus the kokonati (coconut). It makes a sturdy and glossy meringue that brings pizazz to baking. Recently I have also added my Gluten-free Almond Sponge Cake to the website and I use this recipe to give it an extra wow factor!
What is the difference between Swiss and French Meringue?
Swiss meringue heats up the kahu hēki (egg whites) and dissolves the huka one (caster sugar) before whipping into submission. The French meringue starts by whipping the kahu hēki (egg whites) while slowly adding in the huka one (caster sugar) with no heat used. That is the simplest way to explain the differences – others can explain it in much more scientific terms but I am not the girl for the job. Either way, I love Swiss meringue because of the thick, glossy meringue that it creates. Kua rite? Are you ready? Kia mahi tāhungahunga tātou – let’s make some meringue…the Swiss way!
Swiss Meringue – Tāhungahunga Swiss
Ingredients
Swiss Meringue – Tāhungahunga Swiss
- 3 kahu hēki (egg whites)
- 3/4 C 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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