Swiss Meringue
A delightful confection perfect for topping desserts, Swiss Meringue adds a creamy sweetness and elevates presentation with its stunning appearance.
Ingredients
Main Ingredients
- 4 large large egg whites Fresh and at room temperature for best results.
- 1 cup granulated sugar Adds sweetness and balances the light texture.
- 1/4 teaspoon cream of tartar Helps to stabilize the meringue.
Instructions
Preparation
- Prepare the double boiler by setting up a heatproof bowl over a pot of gently simmering water.
- In the heatproof bowl, add the egg whites and granulated sugar. Stir gently to combine as the mixture heats.
Cooking
- Continuously whisk the mixture until the sugar is completely dissolved and the mixture reaches 160°F (70°C).
- Remove from heat, add the cream of tartar, and beat on high speed until glossy, stiff peaks form, approximately 5-10 minutes.
Serving
- Use the Swiss Meringue immediately to top desserts or store in an airtight container for up to a week.
Notes
For best results, ensure clean bowls and beaters before use. Room temperature egg whites whip better than cold ones. Can be flavored with vanilla or cocoa powder for variations.