Swiss Meringue
Ingredients
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Liquid egg whitesg
Caster sugarg
Total900 g
Preparation steps
- 1
Combine whites and sugar in heatproof bowl.
- 2
Heat over bain-marie, whisking constantly, until 55-60°C (sugar dissolved).
- 3
Transfer to mixer, whip on high until stiff, glossy and cooled.
- 4
Use for piping, baking or Swiss meringue buttercream.
Nutritional values
Per 100g
Calories
282.3 kcalProtein
3.7 gCarbs
66.9 gSugars
66.9 gFat
0.0 gSaturated fat
0.0 gFibre
0.0 gSalt
0.1 gAllergens
Eggs
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