Cookbook:Swiss Meringue

Cookbook | Ingredients | Recipes

Swiss meringue is a variety of meringue made by heating egg whites and sugar over a double boiler before whipping to stiff peaks.



  1. Put the egg whites and sugar into a stainless steel bowl.
  2. Place the bowl over simmering water and beat with a wire whisk until the mixture is 120°F (50°C).
  3. Remove the bowl from the heat and continue beating until the meringue is completely cool.
  4. Use as desired or as directed in your recipe.