Foolproof Swiss meringue

    20 min

    This is a really stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for lemon meringue pie! Because it's whipped over a bain marie, it doesn't need to be baked. Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.

    11 people made this

    Serves: 8 

    • 300g caster sugar
    • 6 egg whites
    • 1/4 teaspoon coarse sea salt
    • 1/4 teaspoon cream of tartar

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Simmer 500ml of water in a medium pot.
    2. Combine sugar, egg whites, salt and cream of tartar in the bowl of a stand mixer.
    3. Reduce the heat and place the stand mixer bowl over the steam. Whisk egg whites lightly until mixture reads 71 C, 6 to 10 minutes. Remove from heat immediately.
    4. Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny and pure white.
    5. Use meringue immediately. It will hold its shape without separating for about a week in the fridge.


    To effortlessly slice your meringue pie: Run a sharp knife under hot water, wipe clean, run both sides over butter and slice pie. Repeat before cutting each slice.

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