Swiss Meringue

Recipe by Lasheeda Perry
Not Yet Reviewed

Swiss meringue is a true workhorse in the kitchen: sturdy enough to bake into crisp cookies, yet soft and marshmallowy when used as a topping. This version from Lasheeda Perry is perfectly sweet with a vanilla-forward flavor. The addition of cream of tartar helps keep it extra stable, whether you’re spooning it over a pie, swooping it onto a cake, or piping it into decorative shapes. Torch or broil it for a toasted finish, bake it into light, crunchy meringues, or even use it to make charming meringue mushrooms (see “tips,” below).  

Prep
5 mins
Bake
2 hrs to 3 hrs
Total
2 hrs 5 mins
Yield
about 3 cups (240g) Swiss meringue
Swiss Meringue piped as a spiky and textured element on baked Alaska with browned edges. - select to zoom
Swiss Meringue piped as a spiky and textured element on baked Alaska with browned edges. - select to zoom
Swiss Meringue piped into round balls on sheet trays atop parchment paper ready for the oven. - select to zoom
Faux meringue mushrooms showing gorgeous chocolate styling and porcini like visuals. - select to zoom
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Instructions

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  1. To make the Swiss meringue: In the bowl of a stand mixer, whisk the egg whites and sugar to combine. Place the bowl over a saucepan of barely simmering water and whisk frequently until the sugar is dissolved and the mixture measures at least 160°F (and no more than 180°F) on a digital or candy thermometer, 5 to 7 minutes. 

  2. Transfer the bowl to the stand mixer, fit with the whisk attachment, add the cream of tartar, and whip on high speed until medium-stiff peaks form, about 3 to 5 minutes.  

  3. Add the vanilla extract and whisk until evenly incorporated. The Swiss meringue is now ready to use as desired. If not using immediately, store Swiss meringue in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature and then briefly re-whip before using.  

  4. To use the meringue as a topping: Spoon, spread, or pipe the meringue decoratively over the top of a baked pie or cake, like Baked Alaska or Lemon Meringue Pie.  

  5. Use a baker’s torch to toast the meringue, if desired: Hold the torch about 6" away from the surface and ignite it. Continuously move the torch in small circles as you work your way over the surface of the meringue, toasting it as you go. (Continuous movement will help prevent any one place from taking on too much color.)  

  6. Alternatively, you can toast the meringue using an oven’s broiler. To do so, set the broiler to high and place a rack at least 8" to 10" away from the oven’s heating element. Place your cake or pie on a baking sheet and transfer to the oven. Keep a constant watch on the meringue until it begins to take on color. Every broiling element differs, and this step can happen very fast, so don’t walk away.  

  7. To bake the meringue: Preheat the oven to 200°F with racks in the upper and lower thirds. Line two baking sheets with parchment or a reusable nonstick liner. Pipe the meringue into the designs of your choice onto parchment-lined baking sheets. You can also scoop or dollop the meringues into more rustic shapes; 2-tablespoon portions work nicely. (Meringues can be piped close together on the baking sheets; they won’t spread during baking.) 

  8. Bake the meringues for 2 to 3 hours, or until firm and dry to the touch. If the meringues are still tacky after 3 hours, turn off the oven, leaving the meringues inside, and let them dry out overnight. 

  9. Storage information: Store baked meringues in an airtight container for up to 2 weeks; freeze for longer storage. 

Tips from our Bakers

  • To make meringue mushrooms: Prepare the Swiss meringue as described until fully whipped (step 3). Transfer the meringue to two pastry bags, each fitted with a small round tip: 1/4", 1/2", and 5/8" all work well. Use the larger of the two tips to pipe dome-shaped rounds ranging in size from 1/2" to 2" in diameter onto a parchment-lined baking sheet. (These are the mushroom caps.) Use the remaining meringue to pipe upright cylinders with flat tops, about 3/4" wide and 1 1/2" tall. Use a damp fingertip to smooth any peaks. (These are the mushroom stems.) Bake as directed above (step 8). To assemble, brush the caps and stems with cocoa powder, then brush or pipe a little melted chocolate over the bottom of each cap and dip the top of each stem in chocolate. Join the pieces together. (For extra insurance, create a small hole in the cap with a toothpick, then brush or pipe melted chocolate in and around the hole and plug it with a stem.) Allow the chocolate to set, then use the meringue mushrooms to decorate as desired. 

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