Swiss meringue was one of the classic techniques I learned during week 3 of Pastry School, and it quickly became one of my favorite toppings to make for tarts. I still remember the soft, marshmallow-like texture we left on top of the lemon and lime tarts in class and how elegant it looked once torched! Since then, I’ve come back to this Swiss meringue recipe again and again. It’s smooth, glossy, and such a beautiful European-style topping. Today, I’m sharing exactly how to make Swiss meringue, along with tips and tricks I learned from pastry school and master pastry chefs.
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Table of Contents
What Is Swiss Meringue?
In class, we learned that Swiss Meringue is a classic European meringue made by gently heating fresh egg whites and granulated sugar together over a double boiler before whipping them into a glossy, airy topping. Unlike French meringue, which uses raw egg whites whipped with sugar, Swiss meringue involves cooking eggs gently until the sugar dissolves. This extra step creates a more stable meringue with a silky smooth texture, making it perfect for topping pies, tarts, cakes, and other desserts for special occasions. It can also be used as the base for Swiss meringue buttercream.
Ingredients
You can create this beautiful airy meringue in with just two or three ingredients:
- Egg whites (about 3 eggs) – Egg whites are the foundation of Swiss meringue. When whipped properly, they can trap air and create a light, fluffy structure that gives the meringue its signature volume and glossy silky texture.
- Granulated sugar – Granulated sugar sweetens the meringue while also helping stabilize the whipped egg whites. As the sugar slowly dissolves in the double boiler, it will result in a glossy finish Swiss meringue during the whipping process.
- Pinch of vanilla bean paste (optional) – In class, chef recommended we add vanilla bean paste (vs vanilla extract). So in this recipe, I added a pinch of vanilla bean paste for additional flavor. It gives the meringue a subtle warmth and a more bakery-style taste without overpowering the delicate sweetness.
How to Make Swiss Meringue
Below is my pastry-school-inspired method for how to make Swiss meringue at home:
STEP 1: Set up the double boiler – Allow eggs to come to room temperature. Then fill a saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. You want the water hot, but not aggressively boiling. Place a heat-safe mixing bowl (metal or glass) over the pan, making sure the bottom of the bowl does not touch the simmering water.
STEP 2:. Heat the egg whites and sugar – Add the 90 grams egg whites and 180 grams granulated sugar to the bowl. Whisk constantly while the mixture warms over the double boiler. Keep whisking until the sugar dissolves completely and the mixture feels smooth rather than grainy when rubbed between your fingers. This step is important because it gently starts cooking eggs while allowing the sugar to melt into the whites. The mixture should feel warm and look glossy.
STEP 3: Transfer to the mixer – Once the sugar dissolves, carefully pull the bowl towards you and off of the pot. Wipe the bottom of the bowl dry to avoid moisture from dripping into your meringue mixture. Transfer the mixture to your stand mixer bowl. Using a whisk attachment, beat the mixture on medium speed for a minute or two, then increase to medium-high speed until the meringue becomes thick and stiff peaks form. If you want a vanilla flavor, you can add vanilla bean paste on this step.
STEP 4: Finish whipping – Continue whipping until the bowl cools and feels closer to room temperature and the meringue becomes a fluffy, cloud-like texture. This can take a little bit of time, so don’t rush it. On your first time, it may feel like a long time, but this is what helps create that signature stiff meringue form. Swiss meringue is best used right away. So be sure to Transfer it to a piping bag or spoon it onto pies and serve immediately. Enjoy!
troubleshooting Tips
Swiss meringue is simple once you understand the method, but a few common issues can happen along the way. Here are my favorite troubleshooting tips I learned from chef:
I do not have a stand mixer: No worries! You can use a hand mixer, though it may take more effort and a little more mixing time to reach stiff peaks.
The sugar still feels grainy: During the double boiler step, if you can still feel sugar granules in between your fingers, keep whisking the mixture over the heat a little longer. The sugar must fully dissolve before whipping.
My meringue will not whip up: This usually means there was grease in the bowl or a little bit of egg yolks got into the whites. Always use clean equipment and separate your eggs carefully. Take care to also ensure the water condensation from the double boiler does not drip into the meringue accidentally during transfer.
My meringue looks loose: If the mixture is too warm, it may need more whipping time. Continue mixing until the bowl cools and the meringue forms stiff peaks.
My meringue collapsed: Over time, meringue can begin to lose structure if it sits too long. For best results, use it shortly after whipping. You cannot freeze this mixture.
Baking Tips from Pastry School on Making Swiss Meringue
Below you will find a few tips and tricks I learned in class about making Swiss meringue successfully:
Add Flare by Using a Torch – Swiss Meringue torches beautifully! You can use a blow torch for an extra special finish before serving.
Start with room temperature eggs – Slightly warm eggs or room temperature egg whites whip more efficiently than very cold ones.
Keep the heat gentle – your simmering water for the double-boiler should stay at medium-low heat. Too much heat can start scrambling the whites instead of gently heating them.
Rub the sugar and egg white mixture between your fingers -This is one of the easiest pastry-school checks. If you still feel sugar granules, keep heating and whisking until the mixture feels smooth.
Use Fresh Egg Whites – Unless you’re cooking for a huge crowd, chef strongly recommended we use fresh egg whites and not box egg whites.
Use a French Star Tip – Chef said her favorite pipping tip for tarts to use is the French Star tip. You can make beautiful, intricate designs with this tip.
Storage
Swiss meringue is best enjoyed the same day it is made, especially if you are using it as a topping. If you need to store it briefly, place it in an airtight container and refrigerate for a short period. Keep in mind that the texture is best fresh, and it may lose some volume over time. if your swiss meringue is already piped onto a dessert, store the dessert in the refrigerator and enjoy within 1 day for the best texture and appearance. Chef instructed us that this meringue cannot be frozen and reused.
More Dessert Recipes
If you enjoyed learning how to make Swiss meringue, here are a few more desserts and pastry basics to try next:
- Key Lime Tart
- Lime Curd
- Pâte Sucrée Recipe (French Style Sweet Tart Crust)
FAQ
Is Swiss meringue safe to eat?
Because the egg whites are gently heated during the process, Swiss meringue is different from recipes made with completely raw eggs or raw egg whites. With that said, exact food safety depends on temperature and handling, so you should use your best judgment and fresh ingredients.
Can I make Swiss meringue with a hand mixer?
Yes you can, but a hand mixer may take longer than using a stand mixer with a whisk attachment.
What are stiff peaks?
Stiff peaks mean the meringue stands upright when the whisk is lifted and holds its shape without folding over.
Can I add color to my Swiss meringue?
Yes, you can add food coloring if desired, especially for decorative toppings or intricate designs.
Can I use vanilla extract instead of vanilla bean paste?
Yes, you can substitute a small amount of tsp vanilla extract for vanilla bean paste, though vanilla bean paste has more flavor and gives a more speckled, bakery-style look.
What is the difference between meringue and Swiss meringue?
Meringue is a general term for whipped egg whites and sugar, while Swiss meringue is a specific type made by heating the egg whites and sugar together over a double boiler before whipping. This extra step gives Swiss meringue a smoother, glossier, and more stable texture with a soft marshmallow-like finish.
Recipe Card
Swiss Meringue
Equipment
- 1 Whisk
Ingredients
- 90 grams Egg Whites
- 180 grams Granulated Sugar
- 1/2 tsp Vanilla Bean Paste
Instructions
- Allow eggs to come to room temperature. Then fill a saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place a heat-safe mixing bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar fully dissolves and the mixture feels smooth, warm, and glossy.
- Remove the bowl from the heat, wipe the bottom dry, and transfer the mixture to the bowl of a stand mixer. Using the whisk attachment, beat on medium speed for 1 to 2 minutes, then increase to medium-high speed and whip until stiff peaks form. Add the vanilla bean paste, if using.
- Continue whipping until the bowl cools to near room temperature and the meringue is fluffy and cloud-like. Transfer to a piping bag or spoon onto pies, tarts, or other desserts and use right away.
Notes
- Whisk the egg whites and sugar over the double boiler until the sugar fully dissolves. To check, rub a small amount between your fingers, it should feel smooth, not grainy.
- Keep the heat gentle and do not let the bottom of the bowl touch the simmering water, or the egg whites may begin to cook too quickly.
- A stand mixer with a whisk attachment works best for creating a light, stable meringue with stiff peaks.
- Add a pinch of vanilla bean paste during mixing for a subtle vanilla bakery-style flavor.
- Swiss meringue is best used immediately after whipping for the fluffiest texture and prettiest finish.
- This recipe is perfect for topping tarts, pies, and other desserts, and it can also be lightly torched for a marshmallow-like finish.
- Store any leftover meringue in an airtight container in the refrigerator for a short time, though texture is best the day it is made.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
I’d love to see how you use this Swiss meringue recipe in your own kitchen! Be sure to tag me on Instagram at @elicitfolio, follow along on Pinterest, or leave a comment below and let me know what desserts you’d love to see me make with this Swiss meringue next.
