How to Make Meringue Transfer Sheets Uk

Meringue Buttercream

Make the meringue, transfer to a parchment lined baking sheet and bake for about 1 hour at 225f degrees.

Recipe Summary Meringue Buttercream

Smooth, silky, and delicious! If you prefer your Swiss meringue buttercream frosting less sweet, this is it! Not too buttery and not too 'meringue-y.' Bonus: It pipes beautifully!

Ingredients | Meringue Transfer Sheets Uk

8 egg whites

1 ½ cups white sugar

1 ¼ pounds unsalted butter, at room temperature

2 teaspoons vanilla extract

Directions

Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.

Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.

Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

Info | Meringue Transfer Sheets Uk

prep: 10 mins cook: 10 mins total: 20 mins Servings: 30 Yield: 30 servings

TAG : Meringue Buttercream

Desserts, Frostings and Icings,