Baking & Pastry > Meringues > Types of Meringue > Swiss Meringue Recipe (Warmed Sugar)

Swiss Meringue: The Warmed Sugar Secret

Discover the Swiss Meringue method for a smooth, stable, and glossy meringue. This recipe utilizes the warmed sugar technique, ensuring the sugar dissolves completely, resulting in a superior meringue perfect for piping, topping, or baking.

Prep Time
10 minutes
Cook Time
60-90 minutes (depending on desired dryness)
Servings
Varies depending on use
Ingredients
  • 100 g Egg Whites
  • 200 g Granulated Sugar
  • 1 pinch Pinch of Salt
  • 1/2 teaspoon Vanilla Extract

Preparing the Egg White and Sugar Mixture

In a heatproof bowl (stainless steel or glass) combine the egg whites, granulated sugar, and a pinch of salt. Ensure the bowl is clean and free of any grease. Grease can prevent the egg whites from whipping properly.

Warming the Mixture

Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water (this creates a double boiler). Continuously whisk the mixture until the sugar is completely dissolved and the mixture feels warm to the touch. To test, rub a small amount between your fingers; you shouldn't feel any sugar granules. This usually takes about 5-7 minutes.

Whipping to Stiff Peaks

Remove the bowl from the heat and immediately transfer the mixture to a stand mixer fitted with the whisk attachment (or use a handheld electric mixer). Beat the mixture on medium-high speed until stiff, glossy peaks form. This can take 5-10 minutes. The meringue should be thick, billowy, and hold its shape.

Adding Flavor

Once the meringue has reached stiff peaks and the bowl feels cool to the touch, gently fold in the vanilla extract. Be careful not to overmix, as this can deflate the meringue.

Piping or Spreading

The Swiss meringue is now ready to be used. You can pipe it onto a baking sheet lined with parchment paper to make individual meringues, or spread it on top of a pie or tart. If piping, use a piping bag fitted with your desired tip.

Baking (Optional)

If you are baking the meringue, preheat your oven to a very low temperature (around 200°F or 95°C). Bake for 60-90 minutes, or until the meringues are dry and crisp. The exact baking time will depend on the size of your meringues and your oven. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.

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FAQ

  • Why do I need to warm the sugar and egg whites?

    Warming the sugar and egg whites ensures that the sugar dissolves completely. This creates a smoother, more stable meringue that is less likely to weep. It also helps to pasteurize the egg whites.
  • How do I know when the sugar is completely dissolved?

    Rub a small amount of the mixture between your fingers. If you don't feel any sugar granules, the sugar is dissolved.
  • My meringue is not forming stiff peaks. What could be the problem?

    Make sure your bowl and whisk are clean and free of grease. Even a tiny amount of grease can prevent egg whites from whipping properly. Also, ensure the egg whites are at room temperature.
  • How should I store baked meringues?

    Store baked meringues in an airtight container at room temperature. Avoid storing them in the refrigerator, as they can become sticky due to moisture.