Hi. I’m looking for a Swiss meringue in bulk recipe ? Is there a way to make a 30 or 40 qt batch that doesn’t require a double boiler method? My bakery doesn’t have a stove top but I do have electric counter top burners... just not sure if there’s a way around that boiler part or if not how can it be made in large bulk amounts?
duff goldman just uses raw egg whites — i’ve made it before for a dummy cake — it was a little shinier than the usual cooked kind — needs to be pasteurized I guess and it sounds scary to me but that’s how he made his on tv once —
idk the sanitation part of this but there you go
what I would do is rig up a double boiler on an induction burner — for a 30 qt mixer — you only need about four dozen egg whites — maybe more if you fill your mixer fuller than I would fill mine — but I think that’s perfectly doable on an induction burner — or even if you figured it out for a 40 qt mixer and had to cook two batches of egg whites per batch of icing — in order for the quantity to be a bit smaller to fit your equipment — making two batches of meringue is perfectly doable — that really ain’t that big a deal —
I can go from egg whites to meringue In five minutes to icing in ten minutes total if necessary— if all your equipment is proportionate in size — you can’t crowd the egg pan — but you could use a large deep stainless steel bowl for the whites to sit on top of a 20/24 qt pot or whatever — just make sure the pot is magnetized on the bottom so you can get it going on the induction burner— ib’s are fast and hot — use shallow water — make sure the bowl sits tight —
you ramp up the heat on the water — stand on a stool so your arms don’t fall off — beat the egg whites mercilessly with a large enough whisk and voila —
I would also make sure my set up was secure —
one large egg white is one fluid ounce so let’s say you need 48 eggs per batch of icing that’s 48 ounces volume — let’s see how much is that — that’s about one and a half quarts — less than a gallon — ver ver doable yes? a quart and a pint no worries —
Here is Liz Marek's recipe which she calls Easy Buttercream. It is a Swiss Meringue type icing made with pastureized egg whites and does not require heating.
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