Swiss Meringue

[The Edifying Conscience]

Swiss Meringue (Frosting)
This meringue is cooked to 120 degrees F. It works great for 'frosting' a cake. It would even be good for making Baked Alaskas

Per egg white add 1 1/2 tablespoon white sugar.

Note: To frost a 2 layer 9-inch square cake I used 6 egg whites and 9 tablespoons of sugar. I would suggest you beat the egg whites for 2 1/2 minutes at medium-low and another 2 minutes at high. I used a blow torch to toast the meringue.

Beat (with mixer) eggs and sugar in a non-reactive bowl over boiling water but not touching until the egg/sugar mixture hits 120 degrees F. Take meringues off of stove and beat for 5 minutes at medium-low and another 5 minutes at high.

Cookwise - Shirley Corriher