baking

Swiss Meringue

Name: Swiss Meringue
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 4 large egg whites; 1 cup granulated sugar; Pinch of cream of tartar; 1 teaspoon pure vanilla extract; Pinch of kosher salt

Swiss meringue is the stable, sophisticated cousin of French meringue. The egg whites and sugar are heated together over a double boiler before whipping, which dissolves the sugar completely and partially cooks the whites — producing a glossy, dense, marshmallow-like meringue that holds its shape for piping and torching.

Prep: 10 min Cook: 5 min Total: 15 min Serves: 8

Ingredients

4 large egg whites
1 cup granulated sugar
Pinch of cream of tartar
1 teaspoon pure vanilla extract
Pinch of kosher salt

Instructions

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.
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.
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.
Add vanilla and salt in the last minute of whipping.
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.