Today I want to show you how to make Swiss Meringue using a hand mixer. I already have a post on my blog on how to make Swiss Meringue using a stand mixer and I thought that it will be useful to show how to make it with a hand mixer.
Using this method, it’s very easy to make meringue with a small amount of egg whites and get stable and glossy meringue for a number of different desserts.
Ingredients:
90g egg whites
180g sugar
Step 1
We’ll start by preparing the tools to make the meringue. A mixing bowls, hand mixer whisks or anything else that will touch the egg whites has to be very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
Step 2
To make the meringue we’ll need egg whites and sugar. The proportion ratio of egg whites to sugar is 1:2. Also, make sure that no drop of water, fat or yolk gets into the egg whites, otherwise they will not beat.
In a large mixing bowl combine the sugar and egg whites. Give it a quick whisk to combine them well.
Step 3
Bring a saucepan with a few inches of water to a simmer, reduce the heat to medium low and place the bowl on top. Make sure that the water doesn’t touches the bottom of the bowl. Using one whisk attachment start whisking the mixture on the lowest speed of your mixer until the sugar has dissolved, the mixture has increased in volume and turned slightly white. This should take about 8-10 minutes. You can rub a bit of the meringue between your fingers to make sure there are no undissolved sugar crystals left.
Next, add the second whisk attachment and keep whisking the meringue on the highest speed of your mixture for about 6-8 minutes or until it turns out very dense and glossy. When the meringue begins to wrap around the whisk attachment and gather in a lump it’s time to stop.
As you can see, the process of making swiss meringue using a hand mixer is very easy.
Notes:
The proportion ratio of egg whites to sugar is 1:2.
You can rub a bit of the meringue between your fingers to make sure there are no undissolved sugar crystals left.
You can use a thermometer and bring the mixture to 150-155 degrees Fahrenheit.
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How to Make Swiss Meringue Using a Hand Mixer
Using this method, it’s very easy to make meringue with a small amount of egg whites and get stable and glossy meringue for a number of different desserts.
- 90 g egg whites
- 180 g sugar
-
We’ll start by preparing the tools to make the meringue. A mixing bowls, hand mixer whisks or anything else that will touch the egg whites has to be very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
-
To make the meringue we’ll need egg whites and sugar. The proportion ratio of egg whites to sugar is 1:2. Also, make sure that no drop of water, fat or yolk gets into the egg whites, otherwise they will not beat.
In a large mixing bowl combine the sugar and egg whites. Give it a quick whisk to combine them well.
-
Bring a saucepan with a few inches of water to a simmer, reduce the heat to medium low and place the bowl on top. Make sure that the water doesn’t touches the bottom of the bowl. Using one whisk attachment start whisking the mixture on the lowest speed of your mixer until the sugar has dissolved, the mixture has increased in volume and turned slightly white. This should take about 8-10 minutes. You can rub a bit of the meringue between your fingers to make sure there are no undissolved sugar crystals left.
Next, add the second whisk attachment and keep whisking the meringue on the highest speed of your mixture for about 6-8 minutes or until it turns out very dense and glossy. When the meringue begins to wrap around the whisk attachment and gather in a lump it’s time to stop.
The proportion ratio of egg whites to sugar is 1:2.
You can rub a bit of the meringue between your fingers to make sure there are no undissolved sugar crystals left.
You can use a thermometer and bring the mixture to 150-155 degrees Fahrenheit.
Make sure that no drop of water, fat or yolk gets into the egg whites, otherwise they will not beat.
You may also like:
Swiss Meringue
Italian Meringue
French Meringue
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