Swiss meringue differs from ordinary meringue in that sugar is mixed with proteins in it, and then it is brought to dissolution in a water bath. Then the mixture is whipped to the required consistency. Swiss meringues end up being smoother and smoother than regular meringues. So prepare Swiss meringues with fruits and enjoy the taste of this dessert!
It is necessary
- - sugar - 450 grams;
- - heavy cream - 250 milliliters;
- - proteins - 230 grams (from about 6 eggs);
- - icing sugar - to taste;
- - fruits to choose from (bananas, persimmons, grapes, canned peaches, strawberries, kiwi are good - choose!).
Instructions
Step 1
Pour sugar into egg whites, put in a water bath, stir, bring until dissolved. The mixture should not overheat too much.
Step 2
Whisk the mixture until stiff peaks, place in a piping bag with a thin star nozzle, and place on a nesting baking sheet.
Step 3
Put the baking sheet in the oven for an hour and a half, let the delicacy dry at 120 degrees. The finished meringue should have a soft center with a crisp crust.
Step 4
Add powdered sugar to the cream and beat until firm. Spread the cream into the nests with a pastry bag. Decorate the cakes with chopped fruit. Swiss meringues with fruit are ready - try it!
