French, Italian or Swiss meringue – what’s the difference? Of the three, Swiss meringue tends to be the smoothest and most stable. Here, we give you the option to create either a firm meringue or a silky meringue foam in the traditional Swiss style. A warm foam generally requires a bit more finesse to avoid curdled, clumpy bits, but lucky for you the sous vide does the hardest part of the job for you. Best of all, you can personalise this Swiss meringue foam with fruit zest, fruit puree and many other flavoursome extracts.
- 100 g egg whites
- 100 g white sugar
- 1 sheet of gelatin
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
- Hydrate the gelatin sheet with cold water, then dissolve it in a small cup of lukewarm water.
- Whisk the egg whites and sugar together, add the dissolved gelatin sheet, then place the Swiss meringue mixture into a vacuum pack. Cook the Swiss meringue mixture in the sous vide for 30 minutes at 55°C.
- When the indicated time has passed, strain the mixture into a siphon, connect your Smartwhip and charge it to 15 bar. Disconnect your Smartwhip and shake the siphon for 10 seconds to evenly distribute the gas.
- Alternatively, release the meringue on a silicone mat and bake it in the oven for 40 minutes at 110°C to obtain lightweight, traditional meringues. For a crunchier result, replace the 100 grams of sugar with 200 grams of isomalt.
Use the Swiss meringue foam to garnish a lemon pie, gently browning the foam using a cooking torch. You can keep the siphon in a water bath heated to 60°C to keep the Swiss meringue foam warm throughout the service.