Real Recipes From Real Home Cooks ®

swiss meringue

Recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

The pasteurized Swiss meringue is the satin of meringues – the softest and glossiest. It won't incorporate quite as much air as the two other meringues so it'll remain more condensed but it's strong enough to hold together the soft peaks. If it's made to be eaten as it is then the sugar amount should be 1,5 times the weight of the egg whites. If it has too much or too little of it then the texture of the meringue may not remain ideal over time. I have also written the recipe in Finnish, here:

yield 15 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For swiss meringue

  • 100 g
    egg whites, from about 172 grams of eggs (around 3)
  • 1 pinch
    cream of tartar or a few drops of lemon juice or vinegar (opt.)
  • 150 g
  • flavoring (opt.)
  • food coloring (opt.)

How To Make swiss meringue

  • 1
    Assemble a bain-marie, a gentle double boiler where only the steam touches the bowl to be heated, not the boiling water. An ordinary kettle is needed along with a bowl of steel without a heat isolating material. If the bowl is wider than the kettle then it may rest on it easier.
  • 2
    1. Put the egg whites and sugar into the bowl and mix them even with a whisk. Add the texture improving sour ingredient in this point (if desired). When the water in the kettle brings to a boil lower the heat to medium and lay the bowl over the kettle. 2. Keep the egg white mixture in motion but do not whisk it as a foam yet. It should be allowed to heat evenly so it won't curdle. 3. Heat the mix to about 70-80°C. If you don't have a thermometer then touch the mix. If you still feel the sugar crystals between your fingers keep going for a moment more; when it's ready the sugar has dissolved into the egg whites entirely. It has also become slightly more opaque.
  • 3
    1. Move the mix into the mixing bowl and start whisking it into a meringue at once. It will cool down slightly while incorporating air and remains somewhat soft but strong. 2. Add the food coloring if desired as well as the flavoring which can be powder, extract or oil.
  • 4
    If you intend to use the meringue as a base for cremes, wait until it has cooled all the way to the room temperature (touch the bowl).
  • 5
    Basic things to know about meringue making: – While making meringue the egg whites should be fresh and room temperature which improves their elasticity. The tools should be as clean as possible, especially out of fat. A quick wipe with a small amount of lemon juice or vinegar may help. – While separating the eggs the whites should have zero egg yolk; besides fat it also prevents the fluffiness. Sometimes you may get an egg in which the yolk breaks easily and so it's recommendable to separate each egg in a separate bowl, one at a time. – Adding a small amount of sour ingredient before whisking such as a pinch of cream of tartar or a few drops of lemon juice or vinegar helps in reaching the more stable texture. It's voluntary and barely affects the taste. Avoid adding salt too early. – Do not pipe the meringues too closely for the oven, they need air even if they don't grow in size. – You may also dab a small amount of meringue between the corners of baking sheet and baking paper to make the work easier.