Foolproof Swiss Meringue

4.2
(5)

This super stable Swiss meringue is delicious and easy to make. Use it as a base for Swiss meringue buttercream or as a topping for any kind of pie. 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. Precision is important, otherwise, this meringue is foolproof and will hold its shape without separating for about a week in the refrigerator.

2
2
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
8

Ingredients

  • 1 ½ cups white sugar

  • 6 large egg whites

  • ¼ teaspoon kosher salt

  • ¼ teaspoon cream of tartar

Directions

  1. Bring 2 cups of water to a simmer in a medium pot.

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

  3. Reduce the heat under the simmering water and place the stand mixer 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 the heat immediately.

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

  5. Use meringue immediately.

Nutrition Facts (per serving)

157 Calories
38g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 157
% Daily Value *
Sodium 102mg 4%
Total Carbohydrate 38g 14%
Total Sugars 38g
Protein 3g
Calcium 2mg 0%
Potassium 57mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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