Swiss Meringue

Swiss Meringue

Glossy, stable meringue made by warming egg whites and sugar before whipping to soft peaks.

Total 17 min Makes 48 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

Egg whites and sugar are gently heated over a water bath until the sugar dissolves, then whipped into a dense, satiny foam. This method produces a sturdier, more stable meringue than the raw-whip approach, ideal for topping pies, piping onto cakes, or folding into buttercream.

Ingredients

  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Method

  1. Fill a saucepan with about 2 inches of water and bring to a gentle simmer over medium heat.

  2. In a large heatproof bowl that fits snugly over the saucepan without touching the water, whisk together the egg whites, sugar, and salt.

  3. Set the bowl over the simmering water and whisk constantly until the sugar fully dissolves and the mixture is hot to the touch, about 5 to 7 minutes. Rub a small amount between your fingers to confirm no sugar granules remain.

  4. Remove the bowl from the heat and add the cream of tartar.

  5. Using a stand mixer fitted with the whisk attachment, beat the mixture on medium-low speed for 1 minute, then increase to medium-high and whip until glossy, stiff peaks form and the outside of the bowl cools to room temperature, about 8 to 10 minutes.

  6. Add the vanilla extract and whip on low speed for 30 seconds to incorporate.

  7. Use the meringue immediately for piping, topping pies, or as a base for buttercream.

Rate this recipe

★ 4.6 (1)

Swiss Meringue

Egg whites and sugar are gently heated over a water bath until the sugar dissolves, then whipped into a dense, satiny foam. This method produces a sturdier, more stable meringue than the raw-whip approach, ideal for topping pies, piping onto cakes, or folding into buttercream.

17 min 48 oz 95 cal

Ingredients

  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Method

  1. 1

    Fill a saucepan with about 2 inches of water and bring to a gentle simmer over medium heat.

  2. 2

    In a large heatproof bowl that fits snugly over the saucepan without touching the water, whisk together the egg whites, sugar, and salt.

  3. 3

    Set the bowl over the simmering water and whisk constantly until the sugar fully dissolves and the mixture is hot to the touch, about 5 to 7 minutes. Rub a small amount between your fingers to confirm no sugar granules remain.

  4. 4

    Remove the bowl from the heat and add the cream of tartar.

  5. 5

    Using a stand mixer fitted with the whisk attachment, beat the mixture on medium-low speed for 1 minute, then increase to medium-high and whip until glossy, stiff peaks form and the outside of the bowl cools to room temperature, about 8 to 10 minutes.

  6. 6

    Add the vanilla extract and whip on low speed for 30 seconds to incorporate.

  7. 7

    Use the meringue immediately for piping, topping pies, or as a base for buttercream.