A mini Swiss meringue recipe that Benja leaves in a remark to the lemon pie recipe:
Components
300 grams of sugar
150 grams of whites (4 eggs, every white weighs roughly 35 grams)
Preparation
– In a bowl, combine each substances and put in an oblique water bathtub (taking care that the water doesn’t contact the bowl).
– Beat till the sugar has dissolved while you contact the combination.
– Then take away from the warmth and beat with a mixer for a couple of minutes till the contents of the bowl are agency.
