A Swiss Meringue is perfect for topping any pie calling for a meringue. It's made by heating egg whites and sugar slowly over a double boiler, and then whipping it up in an electric mixer until it's fluffy! It's a stable meringue and perfect for piping.
- 3 large egg whites
- Pinch salt
- 150 grams (3/4 cup) sugar
- 1/4 teaspoon cream of tartar
- 1 vanilla bean, scraped, or 2 teaspoons vanilla extract (optional)
Special Tools Needed:
- Electric Mixer (Stand Mixer preferred)
- Thermometer (not totally essential, but useful)
- Fill a small pot with at least 1 1/2 inches of water and turn on the heat to medium-high.
- In a large bowl combine the egg whites, salt, sugar, and cream of tartar and whisk together until fully combined.
- 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.
- Transfer to a stand mixer fitted with a whisk attachment, and add optional vanilla bean. Then whip at medium high speed until the meringue is glossy and beginning to pull away from the sides and the bowl has cooled down significantly, about 8 minutes.
- Use immediately.
Keywords: Swiss Meringue