No Fail Swiss Meringue
Makes: 72 meringue kisses
Ingredients
4 egg whites (120 grams)
240 grams caster sugar
Preparation
Preheat the oven to 100°C/212°F and line a baking tray with greaseproof paper.
Bring a pan of water to a gentle simmer.
Combine the egg whites and sugar in a metal bowl and place over the pan of simmering water.
Immediately start to whisk the egg whites and sugar. Using a digital thermometer, monitor the temperature of the mixture until it reaches 50°C. When this temperature is reached immediately remove from the heat.
Using an electric hand mixer continue to whisk until the mixture is cooled and firm glossy peaks form. This should take around 10 minutes.
The meringue is now ready to be transferred to a piping bag and formed into your chosen creation.
For meringue kisses, twist the top of the piping bag to ensure the meringue mixture does not come out the top. Hold the piping bag vertically over the tray and apply a small amount of pressure whilst pulling upwards and releasing the pressure to create a peak.
Bake in the center of the oven for 70 minutes. Then turn off the oven and leave for 70 minutes until completely cool.
Enjoy!