Swiss Meringue

Use this meringue to make Baked Meringue Bouquets.

  • Yield: Makes 4 cups, enough for 24 baked meringue bouquets

Source: Martha Stewart Living, February 2009


  • 4 large egg whites, room temperature
  • 1 cup sugar
  • Pinch of cream of tartar
  • 1 teaspoon pure vanilla extract


  1. Place whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Attach to mixer. Whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla. Use immediately.


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