Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Swiss meringue is a classic dessert made of whipped egg whites, granulated sugar and icing sugar. It has a light and crunchy texture with a sweet sugary taste. Swiss meringue originated in Switzerland and is often used as a base for cakes and desserts.
Whip the egg whites without sugar using a whisk or an electric mixer
If you use the mixer, start working the egg whites at low speed and gradually increase it
Continue beating until the whites are stiff
At this point, slowly add the granulated sugar
To do this, place the sugar on a clean sheet, fold it, and pour the sugar into the egg whites while continuing to whip
From time to time, interrupt the flow of sugar to prevent the egg whites from losing their foamy texture
Continue whipping the mixture until you have incorporated all the granulated sugar and obtained a very stiff white foam: when you lift the whisk, the foam that rises must remain firm
Now sift the icing sugar onto a sheet and fold it into the whipped mixture, stirring until smooth
You must not whip any more because the foam could lose consistency
Transfer the mixture to a cloth pastry bag with a star nozzle and pipe it into rosettes onto a baking tray covered with a sheet of greased paper
Bake at 100 degrees and cook for 3 hours with the oven door open so that moisture can escape
After the indicated time, leave the meringues to dry for 12 hours in the switched-off oven before using them
Electric whisk
Pastry bag
Svizzera
| Energy (kcal) | 392.45 |
| Carbohydrates (g) | 104.68 |
| of which sugars (g) | 104.19 |
