Swiss Meringue
Ingredients
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- 1
Combine whites and sugar in a mixing bowl. Warm over a bain-marie, stirring, to 55-60°C (sugar dissolved).
- 2
Remove from the bain-marie. Whip on mixer speed 2 until fully cooled and you have a smooth, glossy meringue.
- 3
Use immediately with a piping bag or spatula.
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Per 100g
Allergens
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