Swiss Meringue
Swiss meringue is cooked before it is whipped. Egg whites and sugar are combined in a clean bowl set over simmering water and whisked continuously until the mixture reaches 71 degrees Celsius and the sugar has fully dissolved, which can be confirmed by rubbing a small amount between two fingers: no grit means ready. The bowl is transferred to a stand mixer and whipped at high speed until the meringue is stiff, glossy, and has cooled to room temperature. The heat during the water bath dissolves the sugar completely into the whites, producing a denser, more stable meringue than the French version, where sugar is added dry. The result holds its shape reliably at room temperature, which makes it the preferred choice for frosting cakes and filling macarons. The egg whites are the structural element. The sugar dissolves into them, the heat stabilizes the foam, and the whipping traps air in a matrix that stays put. No cream of tartar is needed because the heat does what acid does in French meringue.
Instructions
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Combine egg whites, sugar, and cream of tartar in a large heatproof bowl. Set the bowl over a pot of gently simmering water — the bottom of the bowl should not touch the water.
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Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F on an instant-read thermometer. This takes about 3 to 4 minutes. Rub a bit between your fingers — it should feel smooth, not gritty.
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Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until stiff, glossy peaks form and the bottom of the bowl is cool to the touch, about 8 to 10 minutes.
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Add vanilla and salt in the last minute of whipping.
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Use immediately for piping onto pies, topping tarts, or making meringue cookies. For baked meringue, pipe onto parchment-lined sheets and bake at 200°F for 90 minutes.
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