Swiss Meringue

150 Ratings
  • 5 30
  • 4 48
  • 3 40
  • 2 26
  • 1 6

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

Martha Stewart Living, December 2003

Gallery

Credit: Johnny Miller

Recipe Summary

Yield:
Makes 4 cups
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (4)

150 Ratings
  • 5 30
  • 4 48
  • 3 40
  • 2 26
  • 1 6
Martha Stewart Member
10/21/2017
Recipe was perfect for my lemon tart
Martha Stewart Member
09/25/2016
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?
Martha Stewart Member
01/15/2016
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.
Advertisement
Martha Stewart Member
08/10/2013
Great recipe used this to top a lemon meringue pie, rave reviews.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 09/29/2022