Swiss Meringue (on a cream filling) by jej

[S_Wirth]

SWISS MERINGUE (on a cream filling)

Submitted by: jej
Last Updated: 4/20/2005

Yesterday I baked one of the best meringues ever, and wanted to share with you what I did...

Used these ingredients:

3 egg whites
6 T. sugar
1/4 t. salt
1/4 t. cream of tarter

I followed the Swiss Meringue method. Had it all ready to go in this manner:

1) Whites in the top of the d. boiler and sitting nearby with a plate over the pan as a cover; the sugar, salt and cream/tartar were all measured out into a little custard cup, plus a pot holder was put within reach (that metal pan will be hot when it needs to come out of the bottom part), as well as the instant-read thermometer.

2) There was hot water in the bottom of the d. boiler, waiting to heat the egg whites; the hand mixer was put together and plugged in, ready to use, too.

3) Then the cream filling was made in another pan. Soon as it was done, I put the plate that had covered the whites over the filling, and left it right in the pan it was cooked in, placing it in the sink with very hot water in. (Idea was/is to keep filling as hot as possible to receive meringue when ready to bake pie with the fresh meringue on it.)

4) On to the Meringue! Preheated the oven to 325 and put the bottom of the d. boiler over the heat so the water could come to a simmer/very light boil. Added the sugar, etc., grad. beating it into the whites in the top of the d. boiler. At this point, still on the counter, NOT YET over the hot water.

5) As soon as the sugar, salt and cr./tartar were beaten in, THEN it went over the simmering water. The burner was kept very low so the water was ONLY at the simmer. Left hand held instant-read thermometer while right hand kept the little mixer going over the complete surface area of the pan, being VERY, VERY careful not NOT get the therm. caught in the mixer. As soon as the reading of the thermom. read about 36-37, I removed the meringue from over the simmering water and continued beating it until it appeared to be the consistency I wanted. I believe I timed it, but don't recall the number of minutes. The d. boiler top was cool enough not to require the pot holder at that point, though it was still somewhat warm.

6) The filling pan was wiped off (from being in the sink in hot water) and the filling put into the pie.

7) The meringue was spooned on top of the filling, in "thin slices" with a large flat spoon, and joined by pushing together slightly or lightly with the back of the spoon in an effort to not leave a bunch of air pockets. It was also smoothed against the crust very well in the same manner. I worried more about having it 'connect' well, or touch very well, in the little fluted edges than in leaving a lot of the fluted edge showing. In other words, I let it cover more of the fluted edge than usual, and this turned out to be good.

8) When I slipped this into the oven, I increased the heat to 350 and set the timer to 15 minutes. Usually I've had the oven at 350 (which was 350 and up) for 12 minutes. I believe the meringue was more tender baked this way. It stayed in for just a minute or two beyond the 15 min.

Results: Not the least hint of shrinkage (pulling away from the crust) or weeping. Very, very tender, easily cut. I still run a knife under the tap water to cut pieces, just as insurance for nice clean cuts with no filling left on the knife, etc.

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