Marshmallow whip biscuits

Swiss meringue might sound fancy, but it’s actually pretty easy – the main difference is that you need to gently heat the sugar and egg whites, until the sugar has fully dissolved, before whipping. The result is a beautiful marshmallow-y meringue that’s much more stable (even in hot weather) and versatile than French meringue – and it pipes beautifully! Pipe onto biscuits and make mini snow-capped mountains or snowmen.

 

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1. To make the meringue, place the egg whites and sugar in a large, clean glass or metal bowl. Clean your bowl with paper towel dipped in vinegar or lemon juice to ensure it is free of grease for best results. Use a metal or glass bowl, not plastic as it holds onto grease. Mix well with spatula until combined and there are no lumps.

2. Place the bowl over a saucepan of simmering water (make sure the water doesn’t touch the base of the bowl). Continue mixing over the heat until you can no longer feel the grainy sugar between your fingers. Alternatively, mix until it reaches 70°C on a sugar thermometer.

3. Remove from the heat and pour the mixture into the bowl of an electric stand mixture fitted with a whisk attachment or use a good hand-beater. Whisk until the bowl is cool and the meringue mixture is shiny.

4. Spoon the meringue into a piping bag and pipe onto each biscuit. Sprinkle with your chosen sprinkles, or drizzle with melted chocolate.

Cook's note: This meringue can be eaten without baking it first as it has been cooked to a safe eating temperature over the water bath. Add 400 g room-temperature butter after the last step to make a Swiss meringue buttercream to ice your next cake.

Find more biscuit recipes here. 

Videography: Romy Wilson
Production: Hannah Lewry