Swiss Meringue Recipe with Meringue Transfer Sheets | Sugar Art Canada

Swiss Meringue Recipe with Meringue Transfer Sheets

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 Convection oven icon , until the meringue kisses are dry inside and out. Once ready, take out of the oven and immediately separate the meringue kisses.

It's time to whisk, bake and enjoy the result!

* 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.