Swiss Meringue

Method

1. Prepare a double boiler (bain-marie) and add egg whites and sugar. Mix and heat to about 60°C, stirring until the sugar dissolves.
2. Remove from heat and whip with electric beaters until the meringue is glossy, has a shaving foam-like consistency, and forms a stiff peak (becco).
3. Fill a piping bag fitted with your preferred nozzle with the meringue.
4. Decorate tartlets with the meringue, or pipe shapes onto a baking sheet lined with parchment paper.
5. For baked meringues, bake in a static oven at 90°C for about 2 hours, until dry, light, and hollow inside.
6. Optionally, use a kitchen torch to brown the meringue for a flambé effect.