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Swiss Meringue

Recipe photo courtesy of Johnny Miller

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

Source: Martha Stewart Living, December 2003



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.

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How would you rate this recipe?
    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?
    • Pagan22
      24 DEC, 2018
      This is Swiss Meringue not Swiss Meringue Buttercream.
  • lmyers80477
    21 OCT, 2017
    Recipe was perfect for my lemon tart
  • 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.
  • Andrew Stoute
    10 AUG, 2013
    Great recipe used this to top a lemon meringue pie, rave reviews.

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