Swiss Meringue Recipe
Use this Swiss meringue recipe as a topping for cakes and pies, fold it into Swiss meringue buttercream, or bake it into crisp, delicious meringue cookies.
Servings: 300 grams
Ingredients
- 3 egg whites about 115 g
- 200 grams granulated sugar
Equipment
- piping bag
- Piping tip
Instructions
Make the Swiss Meringue
- Combine the egg whites and granulated sugar in a heatproof bowl set over a pan of gently simmering water (a double boiler). Stir regularly until the sugar has completely dissolved.
- Remove the bowl from the heat. If desired, transfer the mixture to the bowl of a stand mixer. Beat until the meringue has cooled to room temperature and forms stiff, glossy peaks.
- The Swiss meringue is now ready to use as a cake topping, to make Swiss meringue buttercream, or to bake into meringue cookies.
Bake Meringue Cookies
- Transfer the meringue to a piping bag fitted with your favorite piping tip and pipe any shapes you like onto a parchment-lined baking sheet. The meringues will hold their shape during baking, so you can pipe them fairly close together.
- Bake in a preheated oven at 100°C/212°F (conventional oven). Small meringue kisses will be ready after about 1 hour, while larger meringues will need approximately 2 hours.
Tips
Are your 3 egg whites slightly lighter or heavier than 115 grams/ 4 oz.? As long as they weigh somewhere between 100-130 grams/ 3.5-4.5 oz., you don't need to adjust the recipe. If there's a larger difference, it's best to scale the other ingredients proportionally.
How to store
Swiss meringue is best used immediately after it's made.Once baked, store the meringue cookies in an airtight container in a cool, dry place for 1-2 weeks.