How to make Swiss meringue

How to make Swiss meringue

How to make Swiss meringue

by Great British Chefs18 February 2016

How to make Swiss meringue

Probably the least used of the three types of meringue, Swiss is actually the most stable. The protein structure of the egg white traps the air bubbles when it is whisked and the sugar serves to stabilise this (making it taste delicious in the process). Although it is possible to make Swiss meringue without a thermometer it is better to be precise. Swiss meringue can be stored in the fridge for up to 24 hours without weeping (when a pool of liquid begins to appear), a common issue with Italian meringue.




Bring a pan of water to a gentle simmer
Combine the egg whites and sugar in a metal or glass bowl and place over a pan of water. Gently whisk until the sugar has dissolved or a temperature probe reads 80°C (about 8 minutes). If you don't have a thermometer, you can pinch some of the mixture between your fingers, if you can still feel grains of sugar, it needs a little longer
Remove the bowl from a heat and either transfer to a stand mixer with whisk attachment or use an electric whisk on medium setting to whip up the egg whites into a thick, glossy Swiss meringue
The meringue is now ready to transfer to a piping bag to make it easier to use


As it is so stable, Swiss meringue can easily be flavoured. Once the meringue is made, fold in vanilla essence, a little melted chocolate, puréed fruit, ground nuts or coffee, the options are endless.

You can of course use a variety of food colourings too for bold, bright results.

Serving suggestions

Swiss meringue is most commonly used to make dense, glossy buttercream frosting for cake, but can also be used for pavlovas and to top pies, such as lemon meringue pie.

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