Start by preparing a pot with some water and heat until it boils. Put a bowl that adjusts to the pot’s outline on top, with the egg whites and sugar. Stir with a spatula or rod and heat in a bain-marie, controlling the temperature until you see the sugar has dissolved. Keep stirring constantly, without letting it heat too much, as high temperatures will cause the whites to solidify.
Once the sugar has dissolved in the whites, transfer the preparation to a mixer bowl with a wire whisk (you can also do it manually, but it takes longer), and allow to cool for a bit. Add some drops of lemon juice and beat at medium speed until the whites form stiff peaks and increase the speed, beating until the meringue is completely cold, firm and shiny.
If the meringue forms a peak at the tip of the whisk or doesn’t fall when you turn the bowl upside down, it’s proof that it’s done. Now you have your Swiss meringue, ready to use.
Decorate with strawberries.
Recipe by: @lacocinadeangelesalamos
