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Swiss Meringue

150

This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.

  • Yield: Makes 4 cups

Photography: Johnny Miller

Source: Martha Stewart Living, December 2003

Ingredients

  • 4 large egg whites, at room temperature
  • 1 cup sugar
  • 1 pinch cream of tartar
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

  2. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

  3. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Reviews Add a comment

  • trmann55@aol.com
    25 SEP, 2016
    I was wondering why this is called a Swiss Meringue Buttercream, when there's no butter in the recipe. Is this the same thing you would use on meringue cream pies?
    Reply
  • rainmfrances
    15 JAN, 2016
    Very Disappointing Martha et al. I followed this to a T and it just slid off my ice cream for the Baked Alaska even though I did achieve soft peaks.
    Reply
  • Andrew Stoute
    10 AUG, 2013
    Great recipe used this to top a lemon meringue pie, rave reviews.
    Reply