Swiss Meringue
Swiss meringue is a variety of meringue made by heating egg whites and sugar over a double boiler before whipping to stiff peaks.
Ingredients
- 8 oz (250 g) egg whites
- 1 lb (500 g) superfine sugar
Ingredients for 7 servings (680 g) · the original recipe
Method
- 1
Put the egg whites and sugar into a stainless steel bowl.
- 2
Place the bowl over simmering water and whip with a wire whisk until the mixture is 120°F (50°C).
Stovetop - 3
Remove the bowl from the heat and continue whipping until the meringue is completely cool.
- 4
Use as desired or as directed in your recipe.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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