Swiss Meringue

Out of the three types of meringue (French, Italian, and Swiss), I prefer Italian and Swiss. Swiss meringue is straightforward—made in one bowl with minimal effort. Since the egg whites are cooked as you make it, you don’t need to bake it again, making it perfect for gooey Lemon and White Chocolate Meringue Pie or Swiss Meringue Buttercream.

Swiss Meringue
Swiss Meringue

Makes approx. 200g

Hands-on Time 20 minutes

Ingredients

  • 75g egg whites

  • 140g caster sugar

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Equipment

  • Saucepan

  • Heatproof bowl

  • Spatula

  • Jam or electric thermometer

  • Tea towel

  • Electric or hand whisk

Method

1. Prepare the Bain-maire

  • Fill a saucepan with enough water so that a heatproof bowl placed on top doesn’t touch the water.

  • Bring the water to a simmer over medium heat.

2. Heat the egg whites and sugar

  • Place the egg whites and sugar in the heatproof bowl and set it over the simmering water.

  • Stir gently until combined, then heat until the mixture reaches 75°C/167°F, stirring occasionally. This should take about 5 minutes.

3. Make the meringue

  • Remove the bowl from the heat and place it on a tea towel.

  • Whisk the mixture on high speed until it forms a thick, glossy meringue with stiff peaks.

Enjoy!

Related Recipes:

Lemon & White Chocolate Meringue Pie

Swiss Meringue Buttercream

Swiss Meringue
Swiss Meringue