Simple Swiss-style meringue makes a silky, fluffy topping for pavlovas, cookies, and pies.
– 4 large egg white– 220 g caster or fine granulated sugar– ¼ tsp fine sea salt– 1 vanilla bean scraped– 1 tsp pure vanilla extract– If making a pavlova add: 2 teaspoons corn or tapioca starch and 1 teaspoon vinegar.
You will need a heatproof bowl and a pot with ⅓ full water. The bowl should fit on top of the pan without touching the water. Don't put the bowl on the pot yet.
STEP 1 .
Simmer the water. Pour sugar into the bowl of egg whites while whisking. Mix well and place over simmering water. Whisk constantly, alternating slow and fast,
as the bowl and egg mix warm. Use a rubber spatula to scrape the bowl sides to get all the mix down. Drag the spatula to pour some egg down and pinch some that falls back into the pot between two fingers.
Check the sugar for granules. You should not see any sugar granules after 4-5 minutes, so remove it from the heat and pour it into a stand mixer.
Attach the whisk attachment and whip on low, gradually increasing speed to medium high. Whip for 10 minutes until meringue is thick and glossy.
While mixing, add vanilla and salt after 7 minutes. Remove the whisk and turn the meringue upside down. Does it droop or hold its shape? Finished when stiff.
Stop adding cocoa or berry powder before it's stiff and sift it in. Use a rubber spatula to gently fold it in until mostly incorporated.