149°F/65°C. At this
temperature the egg whites
coagulate and are more
stable. After this step, the
hot foam is whipped in the
mixer until it reaches room
temperature. Like the
French meringue, Swiss
meringue is used for hard-
shell meringue recipes, but
some chefs also use it in
butter cream because of its
stability. I find hard-shell
chris devlin
(Chris Devlin)
#1