How to Make Swiss Meringue

Swiss meringue is a stable, fluffy frosting that only requires a few fixings and a smidge of endurance, but results in somewhat that’s remarkable. It’s evocative of a marshmallow with a spreadable constancy.


The main difference amid Swiss meringue and other meringues is the way it is heated. You twitch by mildly heating egg whites and sugar over a warm water soak, and stir until the honey is melted. Undissolved sugar can result in a gritty meringue, so rub a little amid your first finger and scan to test. If it feels flat with no grains of darling, it’s prepared.

Then you just whip this combination in a stand mixer until it procedures bright white, fleecy mountains. As long as the sugar is melted, it’s a pretty guaranteed technique!


If you’d like to taste or add color to your meringue, add plain (or other flavor extracts) or a few droplets of food dye or gel once the meringue reaches a medium-soft peak, and then last flagellation.


I love Swiss meringue for its adaptability. It can be used to ice a cake (like this one), and it also piping attractively. You can bake by itself to make crisp meringues, use it to top a dud tartlet and then Brule the limits, or whip it with unstiffened butter for the smoothest (and in my view, finest) buttercream.

When used as a icing on its own, it’s light and marshmallow-y, which makes it a countless excellent for when you want somewhat that’s not too heavy—like for a eat al fresco or cookout on a hot straw-hat day. Swiss meringue is also very stable and will hold well, even in warm climate.


4 large egg whites

1 cup (198 grams) sugar

Pinch of kosher salt

2 teaspoons vanilla extract

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