This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.

Zaya

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups of water to a simmer in a medium pot.

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  • Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.

  • Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.

  • Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.

  • Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

Cook's Note:

To effortlessly cut your piled on, torched meringue pie: Run a sharp knife under hot water, wipe clean, run both sides over butter... repeat before each slice.

Nutrition Facts

157 calories; protein 2.7g 6% DV; carbohydrates 37.7g 12% DV; fat 0g; cholesterol 0mg; sodium 101.6mg 4% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
01/05/2020
This meringue was delicious. I had never made one before. I always wondered what some Restaurants did to their meringue to make it so creamy. This was it. Easy to make and family members who did not like meringue loved this. Read More

Most helpful critical review

Rating: 1 stars
07/03/2019
I followed recipe exactly and ended up with some type of meringue pudding wish I could find the recipe I used before. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/07/2018
I was looking for a way to use my left over egg whites after making key lime pie. This is the perfect choice to top it with. Mine was still a little grainy when using granulated sugar. I may try powdered next time and see how it turns out. Kids liked it but they were asking for a pinch of vanilla. We'll see next time. Thanks for the easy and quick recipe. Update: Spending the night in the refrigerator it ended up more the consistency of marshmallow. Not sure what I did wrong but still tasty. Read More
Rating: 5 stars
06/01/2019
Wonderful recipe! Goes perfectly with my Lemon meringue pie. No doubt my family's new favorite. Read More
Rating: 5 stars
01/05/2020
This meringue was delicious. I had never made one before. I always wondered what some Restaurants did to their meringue to make it so creamy. This was it. Easy to make and family members who did not like meringue loved this. Read More
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Rating: 5 stars
06/16/2018
It isn't whipped over a bain marie. It is heated stirring over hot water then whipped in the mixer. Read More
Rating: 1 stars
07/03/2019
I followed recipe exactly and ended up with some type of meringue pudding wish I could find the recipe I used before. Read More
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