Swiss Meringue

Swiss Meringue

Swiss Meringue


  • Approximately 3 large egg whites (about 100 grams)
  • Approximately 3/4 cup of sugar (about 180 grams)
  • Water for the double boiler


  1. Boil enough water in a saucepan over medium heat to create a double boiler.
  2. In a heatproof bowl, combine the egg whites and sugar. Place the bowl over the double boiler and whisk until there are no sugar lumps.
  3. Remove the bowl from the double boiler and beat for 12-15 minutes until glossy and firm. You'll know it's ready when it forms stiff peaks or when you can flip the bowl upside down without the meringue falling out.
  4. To shape the meringues, you can use your favorite food coloring and flavorings.
  5. Bake them for 1 to 1.5 hours at 90 degrees Celsius. If your oven can't maintain such a low temperature, leave the door slightly open.



  • Always measure egg whites and sugar in a 1:2 ratio, meaning twice as much sugar as egg whites.
  • It's crucial that the egg whites don't exceed 60°C, as they could denature.
  • Ensure that the bowl and beaters of the mixer are clean, free from any grease or egg yolk residue.
  • Use egg whites at room temperature, as they whip up easier.
  • Begin beating while the mixture is still warm.
  • During the first half of beating, start at low speed and then increase to medium-high speed. This helps form smaller, more stable bubbles.
  • Adding a small amount of acid like vinegar, lemon juice, or cream of tartar can help make the meringue firmer and more stable.
  • On very humid days, it may take a bit longer to whip the egg whites, around 17 to 18 minutes.
  • Slightly warming the egg whites (for Italian and Swiss meringue) makes the protein structure looser, which aids in forming the meringue's protein network.

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