meringue

<em>This is vanilla Swiss Meringue Buttercream perfection. It's the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.</em>

Swiss Meringue Buttercream

(400 grams) granulated sugar

vanilla extract

salt

Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.

Separate the eggs

If you haven&#8217;t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.

Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it&#8217;s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it&#8217;s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn&#8217;t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

No need to let it cool down to start this next step&#8211; it&#8217;s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren&#8217;t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it&#8217;s still not reaching stiff peaks, stop the mixer, place the bowl&#8211;uncovered&#8211;in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it&#8217;s taking forever to reach stiff peaks.)

If the bowl and meringue still feel warm, wait until both cool to room temperature before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.

Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.

Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.

Too Thick or Too Thin

If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn&#8217;t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it&#8217;s still soupy, place back in the refrigerator for longer before re-whipping again. More troubleshooting tips in the post above.

Thank you for this lovely recipe and all the thoughtful suggestions.  I am so happy to have a foolproof guide to SMB!  So refreshing in a world of “American Buttercream”.  There is a place for the powdered sugar kind SMB is an elegant way to go!

Great taste but was not stable at all.  Not worth it, I'll stick to American buttercream

Absolutely love this recipe, have used it numerous times. Was wondering if I could add cocoa powder to make it chocolate flavored?

I made this tonight, and WOW!! This is the one of the best frostings I’ve ever tasted. My family loves American buttercream, but I’m always looking for something more marshmallowy in texture, but not as sweet. I ended up using the full butter in the end and so glad I did. It was perfect. Thank you so much for this recipe!

So, I added half a cup of peanut butter to the finished product and I beat it on high for a minute or so. It turned out to be delightful. The consistency did not change, which was a relief. I highly recommend using this peanut butter version of this recipe with sally's banana cake. Divine.

I made 3 batches of this for my little girls 2nd Birthday cake.  Your instructions, accompanied with possible problems that I might encounter, were everything I needed!  Everyone thought it was the best icing they ever had.  The only issue I encountered was cooling the meringue down when adding he butter.  I struggled with batch 1 and 2, but by batch 3 I had it figured out.  I put the meringue and my paddle in the fridge for 10 minutes then started whipping and adding butter.  The meringue was warm enough that the butter incorporated perfectly.  When I was almost done adding the butter, I put some frozen veggies around my mixing bowl and the icing thickened up.  It was not ideal, but it worked.  Thanks again for your delicious recipe.

im not sure if it turned out the way it was suppose to....it tasted pretty light, but sweet and a bit greasy tbh...i feel like i followed all the steps and even saved it after it curdled...maybe SMBC just isnt the icing for me....i prefer a cooked flour buttercream to this personally

This is a delightful recipe. Made it today for a friend's birthday cupcakes and need to make another cake next week, was wondering if you think adding cooled caramel sauce (probably salted ) would work after incorporating all the butter. I'm hoping it won't change the consistency too much?

I’ve just made my first ever batch of SMBC following your recipe and it’s amazing, I added lemon essence and it tastes delicious. It’s a very stable medium to work with and although it’s time consuming to make its well worth the effort. This will be my new go to in future.

Tried making this for cupcakes, made sure i followed directions read the recipe multiple times, watched the video multiple times but it didn't whip up after a hour. It tasted really good but it didn't whip even after resting in the fridge.

https://www.youtube.com/watch?v=PQ5_DSXv89Y

This is vanilla Swiss Meringue Buttercream perfection. It’s the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.

Ingredients
6 large egg whites (240g)
2 cups (400g) granulated sugar
1 and 1/2 cups (3 sticks; 350g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
2 teaspoons pure vanilla extract
1/8 teaspoon salt

Get the full recipe: https://sallysbakingaddiction.com/swiss-meringue-buttercream/

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#baking #recipes #buttercream

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Swiss Meringue Buttercream | Sally's Baking Addiction

A classic recipe for meringue cookies! These light and airy meringues make for a great treat any time of the year, but I especially love them as a Christmas dessert!If this is your first time making meringues I recommend reading over the tips in the post and watching the video before beginning.

Meringue Cookies

cream of tartar

sugar (200 grams)

vanilla extract¹

Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper.  Set aside.

Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².

Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.

Increase speed to high.

With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).

Beat until mixture is thick, shiny, and has increased in volume.  Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).

Stir in vanilla extract and any other extract you may like to use.&nbsp; If using food coloring, add the food coloring at this stage, too.

Fit a large disposable piping bag with a large tip (I used Ateco 846, but any large star tip will work or you can just snip the edge of the piping bag for a “kiss” formation) and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet.  The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.

Bake on 225F (105C) for 1 hour.  Turn off the oven once the baking time has passed, and do not open the oven.  Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.

Meringue cookies should be crisp and can be stored in an airtight container.  Keep away from heat and moisture as it can soften your meringues.

https://embed.mediavine.com/videos/au5tdjxn110qbhuztrlw

A classic recipe for meringue cookies! These little meringues only call for 5 ingredients, and at under 25 calories a pop they are easily the lightest recipe on my blog!

Keto Cheese Meringue "Popcorn"

tsp cream of tartar

salt (up

cheddar cheese, shredded

KetoDiet Blog

apple cider vinegar

+ 1 tbsp

Erythritol

Swerve

(60 g/ 2.1 oz)

vanilla powder

sugar-free

make your own

Savoury Keto Meringue Bites

tsp sea salt (I used flower of sea salt)

almond flour

220 g (1 cup) goat bitter (you can use grass-fed cow's butter)

olive oil (extra virgin)

110 g (1/2 cup) cream cheese

tsp sea salt

tsp white pepper (freshly ground)

Beat the egg whites with salt and citric acid (or ACV) using an electric mixer at a high speed for at least 10 minutes or until you get a stiff peak. Add the almond flour and reduce the mixer speed. Mix just a bit more to unify.&nbsp;

Line a baking sheet with parchment paper.&nbsp;Scoop up a heaped teaspoon of the mixture. Using another spoon, place it on to the paper. This mixture will give you approximately&nbsp;40 cookies.

Preheat the oven to 150ºC and bake the meringue for 60 minutes. Let them cool down before assembling them.

Using an electric mixer, beat the butter (room temperature), cheese, olive oil, salt and white pepper. You can use any spice of your choice, I wanted the filling to stay white in colour.

Using a teaspoon, scoop the filling and press it gently between the two meringue cookies. Enjoy them as a meal on-the-go or finish your meal with this salty treat!&nbsp;

With a hint of caramel from toasted sugar, Belgian cassonade, or light brown sugar, this Swiss meringue–based chocolate frosting is rich, complex, and none too sweet.

Chocolate Swiss Buttercream Recipe

egg eggs

unsalted butter (4 sticks; 455 grams), softened to about 65°F (18°C)

(5 grams) vanilla extract (plus more if needed)

espresso powder (optional),

Fill a wide pot with at least 1 1/2 inches water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 185°F (85°C). This should take only 10 to 12 minutes, so if the mixture seems to be moving slowly, simply turn up the heat. Once ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed for about 10 minutes, until meringue is glossy, stiff, and cool to the touch, around 90°F (32°C).

With mixer still running, add butter, 1 or 2 tablespoons at a time. Initially, the volume of the meringue will decrease dramatically; it may even seem soupy along the way, but as the cool butter is added, the mixture will begin to thicken and cool. In the end, the buttercream should be thick, creamy, and soft but not runny, around 72°F (22°C). Mix in vanilla extract on low speed until well combined.

Melt chocolate, either in a microwave or over a water bath, until fluid and warm; start at the lower end of the suggested quantity range for a "milk" chocolate profile, or use the maximum amount for the deepest chocolate flavor. Scrape all of the warm chocolate into stand mixer bowl at once, then immediately begin whipping on medium-high until fully incorporated. Scrape bowl with a flexible spatula to ensure there is no unincorporated chocolate lurking around sides of bowl, then continue mixing until homogeneous. If you like, adjust to taste with additional salt, vanilla, or dissolved espresso powder to add depth of flavor.

Use buttercream right away, or transfer to a large zipper-lock bag, press out air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Rewarm to approximately 73°F (23°C) and re-whip before using.

Troubleshooting: If warmer than 76°F (24°C), the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool. If colder than 70°F (21°C), the buttercream will be firm and dense, making it difficult to spread over cakes and slow to melt on the tongue, creating a greasy mouthfeel. To warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip to homogenize. Full troubleshooting guide and video here.

Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue!

Lemon Meringue Pie

pre-baked pie crust

sugar

Tablespoons all-purpose flour

cornstarch

water

lemon juice

lemon

unsalted butter

egg yolks (, beaten)

egg whites (, room temperature*)

Separate egg yolks and whites and set aside.

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.&nbsp;

Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.&nbsp;

In a small bowl, beat the egg yolks.&nbsp; Add a spoonful of the hot sugar mixture into the egg yolk mixture and whisk together.&nbsp; (The idea is to temper the egg mixture by adding a little bit of the hot mixture at a time so that the eggs yolks don't start to cook).

&nbsp;Repeat, adding a few more spoonfuls at a time. Whisk the egg yolk mixture back into remaining sugar mixture in the pot.&nbsp;

Bring to a boil and continue to cook while stirring constantly, until thick. Remove from heat. Pour filling into baked pie shell.

For the Lemon Filling:

Preheat oven to 350 degrees F.

In a small saucepan, whisk together cornstarch and water.

Cook over medium heat, stirring constantly as the mixture thickens, until it begins to simmer. Remove from heat and set aside.

In a small bowl stir together cream of tarter and sugar. In a large bowl beat the egg whites with electric mixers until frothy.&nbsp;

With the mixtures running, add the sugar, a spoonful at a time, until fully incorporated. Continue beating until soft peaks.&nbsp;

Add the cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes.

Pour the meringue onto the hot lemon filling in the pie shell.&nbsp;Spoon the meringue around the edge of the pie first, and then add spoonfuls to the center until the entire surface is covered.&nbsp;

Make sure the meringue is touching the outer pie crust so that it doesn't shrink away while baking. Use the back of your spoon to create decorative peaks in the meringue.

Bake in preheated oven for 10 minutes or until the meringue is lightly browned.&nbsp;

Transfer to a wire rack and cool to room temperature. This pie is best served the same day.

Store leftover lemon meringue pie in the refrigerator for 2-3 days, covered with aluminum foil.

For the Meringue:

https://content.jwplatform.com/videos/doa6wuDk.mp4

Mimi&#x27;s best macaron recipe for making non-hollow macarons successfully. Perfect for beginner or professional use.

Best Macaron Recipe by Mimi

Electronic scale

Hand mixer

Sifter

Flexible spatula

Piping bag

Round piping tip*

Good quality baking pan

Template with macaron outline

Oven thermometer

Parchment paper or Silpat mat*

Dehumidifier

– almond flour*

– powdered sugar

– castor sugar (a.k.a “berry” sugar

– egg whites aged*

cream of tartar OR 1 teaspoon of lemon juice

GEL color of your choice*

Complete all the PREP WORK as listed in...

Complete all the PREP WORK as listed in post. These include: aging egg whites (done 24 hours in advance), wiping down the bowls with lemon juice, smoothing out parchment paper, printing out templates, setting out the piping bag, sifting the almond flour/sugar mixture and setting the humidifier.

Set aged egg whites out on counter until...

Set aged egg whites out on counter until it reaches  room temperature.

Whip egg whites with a handheld mixer until...

Whip egg whites with a handheld mixer until foamy, add cream of tartar. (Further reading: How to make perfect meringue for macarons.)

Once the beater starts leaving tracks in the...

Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.

Once all the sugar has been fully incorporated...

Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel colour to your liking. Whip until Stiff Peaks.

Test meringue stiffness. It should have pointed peaks...

Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.

Pour a third of the almond/powdered sugar mixture...

Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.

Stop folding once the dry ingredients have been...

Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. (Watch video: How to Macaronage for No Hollows)

On parchment paper or silicone mats, pipe the...

On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. You can sign up to my newsletter to get free templates of various sizes. (Further reading: Proper macaron batter consistency while piping.)

Remove the paper template from underneath the parchment...

Remove the paper template from underneath the parchment paper or mat.

Rap the tray several times on the counter...

Rap the tray several times on the counter to rid of excess bubbles.

Before the batter dries, pop any remaining bubbles...

Before the batter dries, pop any remaining bubbles with a toothpick.

Let it rest on the counter for 30...

Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking. (Further reading: Resting the macaron shell.)

Preheat oven to 320 F. (Further reading: How...

Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.)

Place the tray on the middle shelf and...

Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.

Take them out and test doneness. The feet...

Take them out and test doneness. The feet should not push back and the shell should not be wobbly.

Let them cool off on the pan (or...

Let them cool off on the pan (or off if they are overdone).

Fill with your favorite filling. (Further reading: Yummy...

Fill with your favorite filling. (Further reading: Yummy Macaron Filling Ideas)

Leave them in the fridge in an airtight...

Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)

After 24 hours of maturation in the fridge,...

After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/chsknzuzzs16yelid819.mp4

Mimi's best macaron recipe for making non-hollow macarons successfully for beginners at home or in a commercial kitchen. Step-by-step, troubleshooting guide, free template and a video is provided.

Recette de Ricardo: Meringue italienne faite en moins de 10 minutes. Idéal pour glacer un gâteau. Ingrédients: sucre, sirop de maïs, blancs d'oeufs, crème de tartre, eau.

Meringue italienne

250 ml (1 tasse) de sucre

60 ml (1/4 tasse) d'eau

ml (2 c. à soupe) de sirop de maïs clair

blancs d'oeufs

ml (1/4 c. à thé) de crème de tartre

Dans une petite casserole, mélanger le sucre, l'eau et le sirop de maïs. Porter à ébullition jusqu'à ce que le thermomètre à bonbons indique 116 °C (240 °F). Retirer du feu le temps de fouetter les blancs d'oeufs.

Dans un bol, fouetter les blancs d'oeufs et la crème de tartre au batteur électrique jusqu'à l'obtention des pics mous. Verser le sirop sur les blancs d'oeufs en fouettant continuellement jusqu'à ce que la meringue soit tiède et forme des pics fermes.

J'ai remplacé le sirop de maïs par du sirop d'érable. C'est encore meilleure!

J’ai remplacé le sucre blanc par du sucre d’érable, c’était vraiment délicieux.

Elle est excellente, moi j'y ajoute de l'essence d'érable en plus des autres ingrédients quand je me fais un gâteau à l'orange.

Bonjour! Quelle est l'importance de la crème de tarte et comment de temps la meringue résistera-t-elle sur des cupcakes? Merci!

Depuis que j'ai découvert cette recette de meringue, je ne fais plus jamais de meringue régulière. 
Je remplace le sirop de maïs par du sirop d'érable et  c'est DÉLICIEUX ! 
Je la surnomme désormais la "Meringue québécoise" !  :-)

Excellente meringue ! Ma première et pas la dernière !Moi fait avec du sirop foncé et aucun problème. Merci !!

pas de thermomètre à bonbon comment je fait ????

Est-il possible de faire la meringue 3 jours d'avance? Sinon, combien de temps se conservera-t-elle? Peut-on congeler les gâteau recouverts de meringue italienne?

jai manque de sirop clair, jai comble la difference avec du fonce (1/4 env.) et le resultat est parfait, un beau blanc!

A delicious rich espresso topped with a meringue like fluff made with whipped sweetened condensed milk and egg yolk.

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