THE RECIPE OF IGINIO MASSARI
MIXING BOWLS, SPRING-BEATER, GRADUATED PITCHER, BAIN-MARIE, MARISA
(flexible spatula), ICING BAG WITH PLAIN AND WAVY NOZZLE, DOUGH
SCRAPER, GLOVE, SILICONE MATT
g 100 egg albumen (albumen of 3 e ½ eggs)
g 100 granulated sugar
g 100 powdered sugar
In a bowl mix the egg whites with the sugar then warm the mix in the Bain-Marie or directly on the fire, stirring with a whisk in order to prevent burning the mixture. When it reaches 60-65 °C, immediately move the blend into a planetary mixer's bowl and process it at speed 3 with a light whisk (or whip up manually in a bowl with a whisk) until it gets stable, lukewarm and glossy. Finally, blend in the powdered sugar (previously sifted), gently stirring it with a spatula. Usually, the Swiss meringue is used for decoration; baking here is always moderate: 100/120 degrees for 2 hours without any steam. The Swiss Meringue is also used in many creams and chilled desserts or, additioned of fresh fruit, as a primary compound of shortcrusts, puff pastries or sponge cakes. Utilizing the Swiss Meringue, you can create half-shells for stuffing. In that case, the meringue is modelled with the icing bag's plain nozzle directly on the silicone matt. Once cooked, the half-shells can be stored in sealed boxes kept away from humidity. For the filling, use whipped cream (whip the cream with 30 g of sugar every 500 g of cream) creating rose-shaped decorations making use of the icing bag with the wavy nozzle; after filling the shells with cream, pair the shells.