With a light and fluffy, almost marshmallow-like consistency that is very stable, Swiss meringue is incredibly versatile. It is easy to spread and pipe, making it perfect for topping cakes, cupcakes and meringue pies, or creating individual baked meringues. It can also be combined with butter to make a silky-smooth meringue buttercream icing, which you can then flavour or colour.
In this article we’ll show you just how easy it is to whip up a featherlight Swiss meringue using your Titanium Chef Patissier XL, thanks to the handy Swiss meringue preset. Because it’s not too heavy and holds its shape so beautifully, Swiss meringue makes the perfect topping for a meringue pie, and we’ve got just the recipe to show it off. With a chocolate pastry case and brownie filling, and topped with a layer of Swiss meringue and a dusting of cocoa, our chocolate meringue pie gives the classic lemon meringue pie a truly decadent twist. We’ll take you through each stage of the recipe, showing you how to use your stand mixer to master the art of the perfect Swiss meringue.
Traditionally Swiss meringue is made by gently combining egg whites and sugar over simmering water before whipping the mixture up to form stiff peaks. Using a thermometer is recommended to ensure the egg whites are cooked enough and the sugar is dissolved.
As we take you through this recipe you’ll see how using your stand mixer to make Swiss meringue makes everything much easier, especially when you can rely on your Titanium Chef Patissier XL’s clever Swiss meringue preset to get your meringue mixture to the optimum temperature without overheating, and whisk your eggs to those signature glossy peaks. You simply add the ingredients to the stand mixer’s EasyWarm™ bowl and select the preset. Then just leave your mixer to do the job- it’s as easy as that.
Here’s what you’ll need to make one chocolate meringue pie, which serves 10.
Preparation time: 5 minutes
Processing time: 30 minutes
Cooking time: 55 minutes
Chilling time: 1 hour
Total time: 2 hrs 30 minutes
Ingredients
For the pastry:
125g butter
250g plain flour
100g icing sugar
30g cocoa powder
Salt, to taste
1 egg, beaten
½ tsp vanilla extract
For the filling:
200g dark chocolate
160g unsalted butter
90g golden caster sugar
2 eggs
3 egg yolks
1 tsp vanilla extract
80g plain flour
For the Swiss meringue:
3 egg whites
240g sugar
40g water
20g cocoa powder (10g for the meringue, 10g to sift over the tart)
Tools
Titanium Chef Patissier XL
K-Beater
Creaming beater
Whisk tool
25cm round tart tin
Large baking tray
Before you get started
Get ahead of the prep by cutting the butter for the pastry and filling into cubes, and leave out at room temperature to soften.
Break up the dark chocolate.
Grease your tart tin.
Fit the heat shield and K-Beater to your Titanium Chef Patissier XL
Start by making the chocolate pastry case. Attach the mixer bowl to your machine and add the butter, flour, sugar, cocoa and salt to the bowl. Fit the splash guard and mix on speed 1 for 2 minutes, until the mixture has a breadcrumb-like texture.
Next, add the beaten egg and vanilla extract. Mix on speed 1 for 1 minute to bring the mixture together.
Tip the dough out onto a lightly floured surface and lightly knead until smooth. Wrap in cling film and chill in the fridge for 30 minutes.
Gently roll the dough out into a circle about 30 cm in diameter. Use the rolling pin to lift and transfer it to line your tart tin. Use a piece of lightly floured excess pastry to gently push into the edges, taking care not to stretch or break the pastry.
Trim the excess pastry from around the edges and prick the base with a fork. Place on a baking tray and chill in the fridge for 30 minutes.
Remove the tart tin from the fridge. Line with parchment paper and fill with baking beans. Bake for 15 minutes.
Remove from the oven and reduce the temperature to 180°C. Remove the baking beans and parchment paper before returning to the oven for another 5 minutes.
Remove from the oven and set aside to cool. Reduce the oven temperature to 160°C.
Now it’s time to make the chocolate brownie filling. Remove the mixer bowl from the machine and replace with the EasyWarm™ bowl. Fit the creaming beater.
Add the chocolate and butter to the bowl and fit the splash guard. Select the chocolate melting preset, which will melt the chocolate evenly and at the optimum temperature, without risk of overheating.
Remove the EasyWarm™ bowl and attach the mixer bowl. Fit the whisk tool. Add the sugar, eggs, egg yolks and vanilla extract to the mixer bowl and whisk on speed Max for 2 minutes.
Add the chocolate mixture to the mixer bowl and whisk on speed 3 for 30 seconds to combine.
Next, add the flour and whisk on speed 3 for 30 seconds, until combined.
Spoon the mixture into the pastry case and level with a spatula. Bake at 160°C for 12 minutes. Allow to cool.
Leave the oven on at the same temperature ready for the meringue.
Clean the EasyWarm™ bowl and fit it to your stand mixer, along with the whisk tool.
Add the egg whites, sugar and water to the bowl and fit the splash guard. Select the Swiss meringue preset and leave to mix.
When the machine has finished, remove the EasyWarm™ bowl. Sift 10g cocoa into the meringue, using a metal spoon to gently fold it in.
Spoon the meringue on top of the filled pastry case, gently swirling as you go. Sift the remaining 10g cocoa over the meringue.
Return the tart to the oven for 20 minutes. Leave to cool completely before removing from the tin and serving.
