How to Make Swiss Meringue
A glossy vanilla Swiss meringue with stable peaks, ideal for frosting cakes, topping pies or piping into crisp baked meringues.
Prep 10 min · Cook 9 min · Total 19 min · Makes about 3 cups
Ingredients
- 4 large egg whites
- 1 cup sugar
- Pinch of kosher salt
- 2 teaspoons vanilla extract
Directions
- Add the egg whites, sugar and salt to the bowl of a stand mixer. Fill a saucepan with a few inches of water and bring it to a simmer, then place the mixer bowl on top, checking that the water is not touching the bowl.
- Stir the mixture gently and constantly until it feels very warm and the sugar has melted into the egg whites, about 4 minutes. To check, dip in a finger and rub a little of the mixture between your fingertips; it should feel smooth, with no sugar grains remaining, and very warm.
- Move the bowl to the stand mixer and fit the mixer with the whisk attachment. Beat on medium-low until the mixture turns foamy, about 2 minutes.
- Raise the speed little by little and continue beating until the meringue forms stiff peaks that bend just a bit when the whisk is lifted, and the bowl no longer feels warm on the bottom or sides, about 4 minutes. Pour in the vanilla extract and beat briefly, just until incorporated.
- Use the Swiss meringue right away, ideally on the day it is made. Do not refrigerate it in a large batch, or it will deflate and turn watery.
- If needed, frost a cake or cupcakes and refrigerate them overnight; the meringue will not be quite as airy the next day, but it will still work.