Swiss Meringue

Method of Preparation

1. In the bowl of a stand mixer, combine all of the ingredients.
2. Place the bowl over a hot water bath (bain marie) and whisk constantly by hand until the mixture reaches 55°C/131°F.
3. Transfer the bowl to the mixer and whip at medium-high speed until the meringue achieves full volume. Once full volume has been achieved, turn the speed to medium-low and continue to whip until the meringue cools completely.
4. Use as need.