Swiss Meringue
Swiss meringue is a variety of meringue made by heating egg whites and sugar over a double boiler before whipping to stiff peaks.
Ingredients
- 8 oz (250 g) egg whites
- 1 lb (500 g) superfine sugar
Steps
- Put the egg whites and sugar into a stainless steel bowl.
- Place the bowl over simmering water and whip with a wire whisk until the mixture is 120°F (50°C).
- Remove the bowl from the heat and continue whipping until the meringue is completely cool.
- Use as desired or as directed in your recipe.
More recipes with eggs
Adapted from “Swiss Meringue” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.