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Culinary Institute of America

Swiss Meringue

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Preparation info
  • Makes

    1 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Egg whites 8

Method

  1. Place the egg whites, vanilla, salt, and sugar in the mixer bowl and stir until thoroughly combined.
  2. Place the bowl over barely simmering water and slowly stir the mixture until it reaches between 115° and 165°F/46° and 74°C, depending on use.
  3. Transfer the mixture to the mixer and whip with the whip attachment on high speed until the meringue is the d

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