149°F/65°C At this temperature the egg whites coagulate and are more stable After this step, the hot foam is whipped in the mixer until it reaches room temperature Like the French meringue, Swiss meringue is used for hardshell meringue recipes, but some chefs also use it in butter cream because of its stability I find hard-shell meringues made using the Swiss meringue method to be a little chalky, and prefer to use the French meringue technique for that No matter what kind of meringue you are making, you must be sure that the egg whites are free of fat Fat prevents the albumen from wrapping itself around the air bubbles The fat can come from the smallest trace of egg yolk or a greasy mixing bowl or whisk If you see that your egg whites are not expanding into a foam after 2 minutes, do not bother to continue whipping them, as they will not increase in volume even if you beat them for hours; just throw them out, wash and dry all your equipment thoroughly, and scale out a new batch The sugar used for meringue is granulated sugar or superfine sugar Other types like brown sugar are not used as the impurities would make the meringue and the syrup for Italian meringue crystallize Often you will see a type of acid added to the egg whites It could be a drop of lemon juice, a pinch of cream of tartar, or sea salt The acid helps with the coagulation by strengthening the egg whites and allowing them to hold more air METHOD Preheat the oven to 250°F/120°C with the rack positioned in the center ... crystallize Often you will see a type of acid added to the egg whites It could be a drop of lemon juice, a pinch of cream of tartar, or sea salt The acid helps with the coagulation by strengthening the egg... you must be sure that the egg whites are free of fat Fat prevents the albumen from wrapping itself around the air bubbles The fat can come from the smallest trace of egg yolk or a greasy mixing bowl or... expanding into a foam after 2 minutes, do not bother to continue whipping them, as they will not increase in volume even if you beat them for hours; just throw them out, wash and dry all your equipment thoroughly, and