Swiss Meringue in a Creamy Bain-Marie

Name: Swiss Meringue in a Creamy Bain-Marie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 3 cucharadas soperas Sugar; 1 piece Egg white

Sweet dessert

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Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Swiss Meringue in a Creamy Bain-Marie is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Swiss meringue in a bain-marie is a classic dessert that always triumphs. The key is patience and beating the egg whites well until a firm and shiny consistency is obtained. I often prepare it to decorate cakes or simply to enjoy it alone. It is perfect for a winter afternoon or to celebrate a birthday. The texture is smooth and creamy, and the sweet taste is simply irresistible. Furthermore, it is a very simple recipe to make with the Thermomix®, so there is no excuse not to try it! You can add a few drops of lemon juice to give it an acidic touch.

Ingredients (2 ingredients)

3 cucharadas soperas Sugar
1 piece Egg white

Preparation (5 steps)

Prepare the egg whites and sugar

Place 3 tablespoons of sugar and 1 egg white in a heat-resistant bowl.

Bain-Marie

Place the bowl in a bain-marie, making sure the bowl does not touch the boiling water.

Dissolve the sugar

Thermomix® Setting

5 min/122°F/Speed 2 50

With the water boiling, place the bowl in the Thermomix. Program 5 Min./50°C/Stufe 2. Stir with the spatula until the sugar crystals are completely dissolved.

300

Beat the meringue

Thermomix® Setting

5 min/Speed 3.5

Remove the bowl from the bain-marie. Place the contents in the Thermomix glass. Insert the butterfly. Beat 5 Min./Stufe 3.5 until desired consistency is achieved.

300