Swiss Egg Meringue

The bowl should be clean, dry and completely fat-free so that the protein is well whipped. Carefully separate the protein so that not a drop of yolk gets into the bowl. We also pour out the sugar and put everything in a water bath. Moreover, the water in the pan should not touch the bottom of the bowl. Stirring continuously, heat until the sugar is completely dissolved.

I keep the cream in a water bath for about 5-7 minutes (because it has been proven that salmonella can penetrate into eggs through the shell, but dies when heated to 77 degrees.) Remove the bowl from the bath and whisk the protein to firm peaks. In a separate container, beat the butter at room temperature until fluffy. Back to the squirrels. Whipping, add oil to them by spoonful. At the end we put vanilla and a couple of drops of lemon juice. You should get a smooth homogeneous mass. If the temperature of the oil is much lower than the protein, then the cream may curdle (grains form). This is fixable, just whisk a little longer until you get a nice homogeneous consistency and the cream starts to shine (about 10 minutes).