Swiss Meringue

Swiss Meringue

 

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Makes 12 cups

 

2 cups egg whites

4 cups granulated sugar

¼ teaspoon vanilla bean seeds, if desired

 

 

Instructions

 

Keeping EVERYTHING grease free is the only challenge in making this recipe

Whisk egg whites and sugar over a double boiler until quite warm and sugar has dissolved

Whip on high speed until stiff peaks form

Pile it on, swirl, pipe or whatever you want, you will have about 8-10 minutes to work with it before it starts to loose its body

Great when toasted with a blow torch

 

 

 

 

Recipe by Chef Marian Getz

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