Name: Basic Swiss Meringue Recipe
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 2
Ingredients: 3 large egg whites; 150g granulated sugar; ½ teaspoon vanilla paste or extract; Pinch of salt

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This basic Swiss meringue recipe makes the perfect topping for tarts and sweet pies or delicious baked meringues. It’s easy to make at home!

Swiss meringue is known for its stability and silky texture. This billowy meringue is the perfect choice for topping pies and tarts. It involves warming egg whites and sugar over a hot water bath, then whipping to perfection.

The great thing about Swiss meringue is how versatile it is. Bake it like a French meringue (which is made with raw egg whites), or don’t! The egg whites get heated before they’re whipped, so it doesn’t need extra cooking.

My favorite way to eat Swiss meringue is when the top has been torched and caramelized, but the inner is still marshmallowy soft and billowy (like in these little lemon meringue tartlets). It’s also easier to make than Italian meringue (which uses a hot sugar syrup.)

This fluffy meringue is ideal for Swiss buttercream, meringue kisses, or toasted meringue toppings. This one is my personal preference and I use it on this strawberry pie and this baked Alaska.

Ingredients

Here’s what you need for a basic Swiss meringue recipe.

Fresh egg whites from large eggs. You can use carton egg whites, too. In that case, you can skip the heating stage and go right to whipping since they have already been pasteurized.
Granulated sugar. This makes a pure white meringue and doesn’t bring any extra flavor. If you want a richer flavor and color, you can use soft brown sugar instead.
Vanilla extract or vanilla paste (optional but delicious)
A pinch of salt

Equipment

A stand mixer with a whisk attachment or an electric mixer.

Instructions

Prepare a double boiler by bringing a few inches of water to a gentle simmer in a pot. Ensure the bottom of the mixing bowl you’ll use does not touch the water.

In the metal bowl of a stand mixer or metal bowl combine egg whites and granulated sugar.

Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar dissolves. You can test this by rubbing the mixture between your fingers; it should be free from grains of sugar.

This process of cooking egg whites ensures we don’t have raw eggs in the meringue. You can also use a candy thermometer to ensure the right temperature. Aim for about 160°F (70°C).

Remove from the heat and add the vanilla extract and salt. Place the stand mixer bowl in your stand mixer fitted with a whisk attachment. Beat at high speed until stiff glossy peaks form.

They should be thick and glossy with just a bit of a bend. You’re aiming for a silky, smooth, and really thick texture.

Swiss meringue is best used as soon as it is made. Transfer it to a piping bag or dollop it on your baked goods.

Notes

Always use clean, grease-free equipment. Any fat or oil can prevent egg whites from whipping to their fullest.
For a colored meringue, add a drop or two of gel food coloring when whipping.
Use Swiss meringue when it’s made. Once it has been used, then it can store in the refrigerator for a couple of days. It will thicken up a bit and lose some of its airiness.

Uses

Here are some great ways to use this basic meringue recipe.

Baking. Pipe into shapes, such as nests or rounds, and then bake in a low-temperature oven until dry and crisp. Fill the baked shells with whipped cream, fruit, or other fillings to create desserts like Pavlova or Eton Mess. It is best to bake Swiss meringue at a low temperature (around 230°F or 110°C) to ensure even drying without browning too quickly. Store baked Swiss meringue in a cool, dry place. Otherwise, excessive moisture can cause the meringue to become soft and lose its texture.
Meringue Topping. Use it as a topping for pies and tarts. Use a kitchen torch to caramelize the outer of the meringue. You can also toast it under a broiler for a few minutes. I use it in this lemon meringue pie.
Meringue Frosting. This meringue base is perfect for easy Swiss meringue buttercream! I have a few meringue buttercreams on the blog, like dark or white chocolate, brown butter, or espresso Swiss meringue frosting.