Ultimate Guide to Making Flawless Swiss Meringue at Home

Master the art of creating the perfect Swiss meringue – a versatile, stable, and deliciously light confection that will elevate your desserts to new heights.

Meringue is the secret ingredient in countless sweet treats, from airy soufflés to creamy buttercreams. While there are three main meringue types – French, Italian, and Swiss – this recipe focuses on perfecting the Swiss method for optimal results.

Unveiling the Secrets of Meringue Mastery

French meringue starts with raw egg whites and is prone to over-beating. Italian meringue uses hot sugar syrup for stability but can be tricky to prepare. Swiss meringue combines the best of both worlds, offering ease of preparation and impressive results.

Our perfected Swiss meringue technique takes things a step further. By heating the mixture to 175°F (79°C) and whipping at maximum speed, we achieve a meringue that’s as stable as Italian meringue yet even lighter than French.

Key Steps for Swiss Meringue Success

1. Use a spacious water bath to maintain steady heat without overcooking. 2. Opt for a flexible spatula instead of a whisk to prevent unwanted egg white films. 3. Heat the mixture to precisely 175°F for optimal protein coagulation. 4. Whip at high speed until glossy and thick, watching for peak volume. 5. Stop whipping as soon as the meringue stops growing to avoid deflation.

This Swiss meringue isn’t just about texture – it’s packed with flavor too. A touch of cream of tartar adds brightness, while a pinch of salt balances the sweetness. For an extra flavor boost, we incorporate vanilla seeds and use lightly toasted sugar for subtle caramel notes.

Ultimate Fluffy Swiss Meringue

Ingredients

• 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
• 9 ounces plain or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255g) (see notes)
• 1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
• 1/4 teaspoon cream of tartar
• Scraped seeds from 1 split vanilla bean (optional)

Directions

1. Create a water bath by filling a wide pot with 1 1/2 inches of water. Place a ring of crumpled tinfoil inside to elevate your mixing bowl. Bring water to a gentle simmer.
2. In your stand mixer bowl, combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using). Place over the simmering water, stirring constantly with a flexible spatula. Heat until the mixture reaches 175°F (79°C), about 8-10 minutes.
3. Transfer the bowl to your stand mixer fitted with a whisk attachment. Whip on high speed until the meringue becomes glossy and begins to ball up inside the whisk, approximately 5 minutes. Use immediately for best results.

Pro Tips

For the best flavor, try toasting your sugar. You can do this quickly in just 30 minutes using our ‘quick’ method, or let it toast passively while being used as a pie weight. If using the pie weight method, check for any grease on the foil lining after transferring the sugar. Even small amounts of fat can impact the meringue’s volume and stability.