Swiss Meringue
This Swiss meringue recipe creates a glossy, airy topping with a soft marshmallow-like texture by gently heating egg whites and sugar before whipping them into stiff peaks. It’s a simple yet elegant pastry-school classic that’s perfect for topping tarts, pies, and other beautiful desserts.
Servings: 8
Calories: 94kcal
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
Calories: 94kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.1g | Sodium: 19mg | Potassium: 19mg | Sugar: 23g | Calcium: 1mg | Iron: 0.02mg