Swiss Meringue

Fully whipped swiss meringue.

5 from 2 reviews

Fluffy and ethereal, Swiss Meringue is a versatile confection made up of cooked egg whites and sugar that's whipped up. It's a bit like a spreadable marshmallow and perfect for pies, cakes or baked into little cookies.


  • 3 large egg whites
  • Pinch kosher salt
  • 3/4 cups (150 grams) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 vanilla bean, scraped, or 2 teaspoons vanilla extract (optional)


  1. Fill a small sturdy pot with at least 1 1/2 inches of water and turn on the heat to medium-high. This is the bottom of your make-shift double boiler.
  2. Combine the egg whites, salt, sugar, and cream of tartar to a heat-proof bowl (the metal bowl from your electric mixer is perfect here) and whisk together until fully combined.
  3. Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until egg whites reach a temperature at 160°F, roughly between 8 and 10 minutes, and all the sugar has dissolved (see note for troubleshooting).
  4. Remove the mixture from the heat and attach the bowl to an electric stand mixer fitted with a whisk attachment. Turn the mixer on the lowest speed, and gradually increase the speed until it reaches medium-high speed. Add in the optional vanilla.
  5. Whip until the meringue is glossy and is beginning to pull away from the sides and the bowl, about 8 minutes. It should have stiff peaks and be cooled down significantly.
  6. Use immediately.


Alternating between a whisk and a spatula is useful during the cooking stage because it helps ensure all of the sugar melts. Generally speaking the egg whites should be consistently whisked while they're being heated, but occasionally scrape down the sides of the bowl with a spatula to make sure the sugar granules that naturally go up the sides are pushed down to melt. If any sugar granules get stuck to the side of the bowl they could crystalize and create hard granules in your finished meringue.

Meringue is best used immediately. But it can be re-whipped if you need to make it slightly in advance and it has begun to deflate.

Keywords: Swiss Meringue