![Swiss meringue Swiss meringue](https://cdn.cooklikemom.net/images/10683/05acb5c7673518fb6583829c943eda7b.jpg)
Swiss meringue is good because the proteins in it are pasteurized, and such a dessert can be given to children without fear. And you can get meringue of various colors with the help of food coloring.
Ingredients
- Egg whites - 100 g
- Sugar - 200 g
Step-by-step cooking recipe
Measure out the right amount of egg whites and sugar, pour all the ingredients into a bowl.
![Swiss meringue : photo of recipe preparation, step 1 Swiss meringue : photo of recipe preparation, step 1](https://cdn.cooklikemom.net/images/10683/71bd47a1050807fb0dd90149c207eb70.jpg)
Place the bowl on a water bath and heat the mixture, stirring. The task is to achieve maximum sugar dissolution and a temperature no higher than 55 degrees.
![Swiss meringue : photo of recipe preparation, step 2 Swiss meringue : photo of recipe preparation, step 2](https://cdn.cooklikemom.net/images/10683/867a592b9ea67e23f27ec1d995082b86.jpg)
Then pour the mass into a bowl and start beating with a mixer. Set the speed low first.
![Swiss meringue : photo of recipe preparation, step 3 Swiss meringue : photo of recipe preparation, step 3](https://cdn.cooklikemom.net/images/10683/3783c530e40a9a4d4cf77b7823147bbd.jpg)
When the mass begins to increase in size, then increase the speed and beat the meringue until a glossy dense mass with strong peaks forms.
![Swiss meringue : photo of recipe preparation, step 4 Swiss meringue : photo of recipe preparation, step 4](https://cdn.cooklikemom.net/images/10683/70d2caf34aa45a96184c7b673f9e29d9.jpg)
You can add a dye of any color.
![Swiss meringue : photo of recipe preparation, step 5 Swiss meringue : photo of recipe preparation, step 5](https://cdn.cooklikemom.net/images/10683/1600e5aee04b4386e1628eebf530386c.jpg)
Carefully transfer the lush mass into a pastry bag with a meringue nozzle. You can do without the nozzle by making round blanks.
![Swiss meringue : photo of recipe preparation, step 6 Swiss meringue : photo of recipe preparation, step 6](https://cdn.cooklikemom.net/images/10683/3f3dff05eed4c86bb213be9b9f98d02d.jpg)
Put small portions of meringue on the parchment, you can close to each other, since the meringue will not increase in size. Dry the meringue at 85 degrees. The drying time depends on the size of the portions. Also, if you want to get a completely dry meringue, you will have to dry it longer (3-4 hours). To check the degree of readiness of the meringue, you need to get one and break it in half.
![Swiss meringue : photo of recipe preparation, step 7 Swiss meringue : photo of recipe preparation, step 7](https://cdn.cooklikemom.net/images/10683/656b73186e1254238f33300d07c7c730.jpg)
You can store meringue in a jar with a lid, but no more than two weeks.
![Swiss meringue : photo of recipe preparation, step 8 Swiss meringue : photo of recipe preparation, step 8](https://cdn.cooklikemom.net/images/10683/24c9fc3e91ccee02476541dde8d90247.jpg)