Swiss Meringue Recipe with Meringue Transfer Sheets | Sugar Art Canada
Swiss Meringue Recipe with Meringue Transfer Sheets
Selected Sugar Art design or created your custom design? It’s time to whisk, bake and enjoy the result!
- 4 egg whites – appx. 120 grams (4.4 ounces)
- 250 grams sugar – 1.25 cups (8.8 ounces)
- 100 grams powdered/icing sugar – 0.5 cup (3.5 ounces)
- 2 Meringue Transfer sheets
- Mix sugar and egg whites in the mixer bowl.
- Place the bowl with the mixture on bain-marie for appx. ~5 - 8 minutes, mix occasionally, until the mixture becomes liquid, and you can no longer feel sugar grains in it!
- Attach the mixer bowl and begin whisking for appx. ~5 minutes until it becomes stiff.
- Stop the mixer, add the powdered sugar, and slowly resume mixing for appx. ~2 more minutes until the mixture becomes stable with a nice stiff picks.
- Transfer the mixture to the pastry bag, arrange Meringue Transfer sheets on your oven pan (coarse side up) and begin piping.
Bake for 2 hours at 80°C (176°F), ALWAYS use convection oven , until the meringue kisses are dry inside and out. Once ready, take out of the oven and immediately separate the meringue kisses.
* Do not let even a drop of yolk in with the egg whites. This is critical. Even a drop can ruin the mixture.
* The mixing bowl needs to be completely grease-free and dry. Use a half lemon to rub your bowl.
* Bain-marie. Make sure there is at least an inch of space between the water and the bottom of the bowl, so the bowl will not touch the boiling water.
* Meringue Transfer sheets replace baking papers. Moreover, baking papers are harmful to the sheets.
* Always put the tray with the sheet at the bottom of the oven, it is the warmest spot, and it releases a lot of steam in the oven, which rises up. If you have a second tray on top, this will make the prints on the upper tray wet and not transfer well.
* Ensure oven temperature does NOT exceed 80°C (176°F)
How To Store Meringue Transfer Sheets?
Keep them in a supplied sealed plastic zip top bag until use. Store them in a dry, dark place like a kitchen cabinet at room temperature.