There are 3 types of meringue: French, Italian, and Swiss. Out of the 3 I generally prefer making Italian and Swiss. Whilst Italian is the best for making macarons, it can be fiddly to make whereas Swiss meringue is a bit more straight forward. It's all made in one bowl and doesn't require a lot of effort, just a thermometer and patience. Added to the fact that you are cooking the egg whites as you make it, you don't need to bake it again before you eat it, making it perfect for gooey Lemon and White Chocolate Meringue Pie or Swiss Meringue Buttercream.
Makes approx. 200g
Hands-on Time 20 minutes
75g Egg whites
140g Caster Sugar
Jam or electric thermometer
Electric or hand whisk
Fill the saucepan with enough water so that when you place the bowl over the pan it doesn’t touch the bottom.
Put the saucepan over a medium heat and bring the water to a simmer.
Add the egg whites and sugar to the bowl and place over the saucepan.
Gently stir until combined and leave to sit, stirring occasionally until the mixture has reached a temperature of at least 75°C/167°F. This may take 5 or so minutes.
As soon as the mixture has reached this temperature remove the bowl from the pan and place on top of a tea towel.
Whisk on a high speed until you have a thick glossy meringue with stiff peaks.