מרנג שווייצרי מושלם

Today, I’m sharing 4 crucial tips to make the perfect Swiss meringue and also comparing 4 recipes with different amounts of sugar and temperatures so that you can decide which one is best for your dessert! We are going deep into the topic. I hope you’ll enjoy it!

If you loved it, please let me know in the comment section below and share it with your friends who might enjoy it as well!

SWISS MERINGUE:

1:1.5 ratio (1st one in the video):

▪ 150g (5.3oz) Egg white

▪ 225g (7.9oz) Granulated sugar

1:1.5 ratio (2nd one in the video):

▪ 150g (5.3oz) Egg white

▪ 225g (7.9oz) Granulated sugar

1:1 ratio (3rd one in the video):

▪ 150g (5.3oz) Egg white

▪ 150g (5.3oz) Granulated sugar

1:2 ratio (the last one in the video):

▪ 150g (5.3oz) Egg white

▪ 300g (10.6oz) Granulated sugar

For meringue cookies:

🔥 BAKE with 200F/93C-210F/99C for about 1.5-2 hours until it hardens.

👩🏻‍🍳Watch this video to learn how to make Italian meringue:

[HOW TO MAKE ITALIAN MERINGUE]

👩🏻‍🍳 LINKS TO WHERE YOU CAN GET SOME OF THE BAKING TOOLS & INGREDIENTS I USED/MENTIONED TODAY:

The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

[DIGITAL THERMOMETER]

[KITCHEN AID MIXER]

[DISPOSABLE DECORATING BAGS]

[IKEA BAMBOO LARGE CHOPPING BOARD]

[PETTY KNIF