Foolproof Swiss Meringue

This recipe for Swiss meringue is relatively simple, with the egg white mixture whisked over the indirect heat of a bain-marie and finished in a stand mixer.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 157 Calories

Ingredients

• 6 large egg whites
• 1.5 cups white sugar
• 0.25 teaspoon kosher salt
• 0.25 teaspoon cream of tartar

Recipe Instructions

Step 1

Bring 2 cups of water to a simmer in a medium pot.

Step 2

Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.

Step 3

Reduce the heat under the simmering water and place the stand mixer bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from the heat immediately.

Step 4

Place the bowl onto the stand mixer and attach the whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes; the mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.

Step 5

Use meringue immediately.