For best results, ensure your mixing bowl and whisk are grease-free. Wipe them down with lemon juice or vinegar before starting. Room temperature egg whites whip up to a greater volume than cold egg whites. The cream of tartar helps to stabilize the meringue, but can be omitted if unavailable. This meringue can be stored in an airtight container in the refrigerator for up to a week, although its texture may change slightly over time.
Foolproof Swiss Meringue
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING8 People
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VIEWS19
Achieve meringue mastery with this incredibly stable Swiss meringue recipe! Its silky texture and delightful sweetness make it the perfect crown for pies or the foundation for a luscious Swiss meringue buttercream. The gentle bain-marie method ensures a foolproof result, eliminating the need for baking. Prepare to be amazed by its long-lasting beauty and form!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Protein3 g
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Sodium102 mg
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Sugar38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, bring 2 cups of water to a gentle simmer. (Prep Time: 2 minutes)
02
StepIn the bowl of a stand mixer, combine the sugar, egg whites, salt, and cream of tartar. (Prep Time: 1 minute)
03
StepReduce the heat under the simmering water to low. Place the stand mixer bowl over the simmering water (bain-marie), ensuring the bottom of the bowl doesn't touch the water. Gently whisk the egg white mixture constantly until a digital thermometer inserted into the mixture registers 160°F (71°C). (Cook Time: 6-10 minutes)
04
StepRemove the bowl from the heat immediately. Attach the whisk attachment to the stand mixer. Whisk on high speed until the meringue is cool, glossy, and stiff peaks form. The meringue should hold its shape effortlessly and begin to ball up around the whisk. (Whip Time: 3-5 minutes)
05
StepUse the Swiss meringue immediately as desired.
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Dayne Pacocha
Jun 20, 2025I've made Swiss meringue buttercream with this recipe countless times, and it's always a hit!
Sean Ledner
Jun 6, 2025This recipe is a lifesaver! My meringues always used to weep, but this one is perfect every time.
Ford Baumbach
May 5, 2025The instructions are so clear and easy to follow, even for a beginner like me.
Clark Mccullough
May 2, 2025Make sure you don't skip the thermometer step – it's crucial for achieving the right consistency!