How To Make Swiss Meringue

 in Demos

Among the many ways to make meringue, the Swiss style is by far one of our favorites. Its light whippy texture and slightly sweet taste makes it the perfect topping for pies, tarts and cookies. Plus, it’s well known in the dessert world as the best meringue for shaping and molding so if you’re doing any creative pastry projects in the near future be sure to keep this recipe in mind. Where this meringue varies slightly from others is that the eggs are actually slightly cooked instead of just whipped. By using a double boiler over some simmering water, the meringue can gently cook before being transferred to another bowl to be finished off. The end result is a light and airy meringue that also holds shape and can be a great way to get creative with future baking endeavors.

In this online cooking class, we’re teaching you how to make the divine Swiss Meringue. A plethora of healthy baking treats are on the horizon!

Swiss Meringue

6 large egg whites
1 ½ cups sugar

1. Place the egg whites and sugar in a stainless steel bowl on top of a double boiler.
2. Warm until about 120F.
3. Transfer to a mixing machine and whip at medium speed until soft peaks form and the meringue cools.

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