Swiss Meringue

This version of swiss meringue is freeze/thaw stable.

150 - egg whites
150 - sugar
0.9 - Guar Gum
0.6 - Iota Carrageenan

In a small pot over medium heat, warm up the egg whites, 125 g of sugar. Remove from the heat. Mix the guar gum, iota carrageenan and remaining 25 g of sugar. This will help dispersion of the hydrocolloids and reduce the chances of forming lumps.

Over bain marie, whisk the egg whites and the sugar-hydrocolloid dry mix. Keep whisking until temperature reaches 55 °C (131 °F). Pour contents into the bowl of kitchen aid and whip until cool.

Freeze for later use. Remove it from the freezer, let it thaw and re-whip it.