Swiss Meringue Ingredients castor sugar 300 gm egg whites 150 gm Method 1. Combine the whites and sugar in a mixing bowl 2. Stand over a bain marie and whisk until mixture reaches 38 °C (100ºF) this will feel just barely warm to the touch 3. Remove from heat and continue whisking until completely cold 4. Place into a piping bag and pipe into desired shapes on a silicon mat, silicon paper or a very lightly oiled baking tray 5. Bake at 100°C for 100 minutes.  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe