Skip to content

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.

Source and licence

"Swiss Meringue" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Swiss_Meringue, revision 4515991), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Swiss_Meringue&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515991

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Switzerland. Associated with Switzerland by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 8 oz (250 g) egg whites
  • 1 lb (500 g) superfine sugar

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).
  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.