Serves 6
30 min
Perfect Swiss Meringue
Recipe GLPRcba026261c6bb2
A classic French Swiss meringue made by gently heating egg whites and sugar over a water bath to create a silky, stable meringue that holds its shape beautifully. This versatile base can be piped, dolloped, or used as a frosting. The gentle heat dissolves the sugar completely and pasteurizes the eggs, resulting in a smooth, glossy finish with stiff peaks.
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Ingredients
6 ounces egg whites (about 2/3 cup or 170g), from 5 to 6 large eggs
9 ounces granulated sugar (1 1/4 cups plus 1 tablespoon or 255g)
1/4 teaspoon Diamond Crystal kosher salt (use 1/8 teaspoon if using iodized salt)
1/4 teaspoon cream of tartar
1 Scraped seeds from 1 split vanilla bean, optional
Directions
Set up a water bath by filling a large pot with about 2 inches of water. Place a heat-safe bowl (preferably stainless steel) on top of the pot so that the bottom of the bowl does not touch the water. Bring the water to a gentle simmer.
Add the egg whites, sugar, salt, and cream of tartar to the bowl. Whisk gently and continuously, scraping the bottom and sides frequently, until the mixture reaches 160°F on an instant-read thermometer. This should take approximately 8-12 minutes. The mixture should feel warm to the touch and the sugar should be completely dissolved—test by rubbing a small amount between your fingers; it should feel smooth with no graininess.
Remove the bowl from the heat and transfer the warmed mixture to the bowl of a stand mixer fitted with the whisk attachment (or use a large mixing bowl and hand mixer).
Beat on medium speed for 2-3 minutes until the meringue thickens and becomes pale, then increase the speed to medium-high. Continue beating for 5-8 minutes, or until stiff peaks form and the meringue is smooth, glossy, and completely cooled. The meringue should hold its shape when the whisk is lifted.
If using vanilla bean, add the scraped seeds during the last minute of beating and fold or beat gently to incorporate evenly.
Use the meringue immediately for piping, spreading, or other applications, or cover with plastic wrap and refrigerate for up to 24 hours.
