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Swiss Meringue

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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
Yield

Ingredients

Directions

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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Reviews

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How would you rate this recipe?
151
  • 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
    • Pagan22
      24 DEC, 2018
      This is Swiss Meringue not Swiss Meringue Buttercream.
  • lmyers80477
    21 OCT, 2017
    Recipe was perfect for my lemon tart
    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

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