Meringue sometimes brings with it, a bad reputation, and I believe that’s because so many people think of meringue in one form only…that piled high meringue on top of a Lemon Meringue Pie. I have found, especially with the younger generation, that whipped cream is favored over meringue on top of pies. With that being said, that is not the only way to eat meringue. There are actually three types of meringue, Swiss, French and Italian, and each of them can be made into different delectable sweets and desserts.
Today, we’ll talk about Swiss Meringue. By itself, it tastes like the most delicious homemade marshmallow cream, but added to real butter and sugar, it becomes a delectable Swiss Meringue Buttercream. Therefore, if you’re not fond of the taste of marshmallow cream, you might actually love Swiss Meringue Buttercream. All I’m saying is please don’t be so quick to be a meringue snubber!!
Don’t be intimidated by Swiss Meringue, or any meringue for that matter. It is so easy to make. All you do to make this easy meringue is add egg whites, cream of tartar, salt and sugar to a heat proof bowl.
Then place the bowl over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. You only need 2-3 inches of water in the pan. You can use the bowl from your stand mixer if you like. You just want to whisk the mixture until the sugar has dissolved. To check to see if the sugar has dissolved, just rub a tiny bit of the mixture between your fingers. If it doesn’t feel grainy or gritty the sugar has dissolved and it’s ready to come off the heat.
Once you remove it from the heat, you’ll add some vanilla and add the mixture to the bowl of your stand mixer. (If you don’t have a stand mixer, an electric hand mixer is fine). All you do at this point is whisk the mixture on high until it’s completely cool and stiff, glossy and smooth. How easy!!
You can use Swiss Meringue to frost cupcakes and cakes, top pies, make Pavlova and Swiss Meringue Buttercream. You can even use it to make homemade Smores. The list is endless.
A silky, glossy and smooth textured meringue that pipes and decorates beautifully.
- 3 large egg whites, room temperature
- 3/4 cups sugar
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- Add the egg whites, sugar, salt and cream of tartar to a medium heatproof bowl, (or to the heatproof bowl of a stand mixer). Whisk to combine.
- Place bowl over a medium pan of simmering water. Make sure water does not touch the bottom of the bowl.
- Whisk egg white mixture constantly for up to 3-4 minutes until the sugar has completely dissolved. Check by rubbing a small amount of the mixture between two fingers. If it feel smooth and no longer grainy or gritty, it’s ready to be removed from the pan of water. Add the vanilla.
- Pour the mixture into the bowl of a stand mixer, if you don’t already have it in the mixer bowl. Whisk mixture on low speed for a few seconds, gradually increasing speed to high. Whisk until mixture becomes stiff, and looks glossy and satiny. Peaks should stand on their own.
- Keep refrigerated. Use within three days.
- *Yields enough meringue for 12 cupcakes or one nine inch cake layer. Recipe can be doubled for twenty four cupcakes or one double layer cake.
- The egg whites in this recipes are heated to a safe temperature for safe consumption.