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Swiss Meringue - Tāhungahunga Swiss

A smooth and glossy meringue perfect for piping or decorating cakes, cupcakes and pies.
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Prep Time 15 minutes

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.