Best Swiss Meringue For Red Currant And Lemon Tartlets Recipes

Foolproof Swiss Meringue image

Provided by Zaya

Time 20m

Yield 8

Number Of Ingredients 4

Steps:

Bring 2 cups of water to a simmer in a medium pot.
Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g

Swiss Meringue for Red Currant and Lemon Tartlets image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 3

5 egg whites
3/4 cup sugar
1 teaspoon pure vanilla extract

Steps:

In the heatproof bowl of an electric mixer, combine egg whites, sugar, and vanilla. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Use immediately.