Culinary Institute of America

Vacherin

Swiss Meringue

Preparation info
  • Makes approximately

    60

    individual meringues
    • 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 5

Method

  1. Add a pinch of cream of tartar to the egg whites and stir in the granulated sugar.
  2. Immediately heat over a flame, seconds at a time, stirring constantly. Heat to 135°F/57°C.
  3. As soon as the whites are at temperature, whip on high speed to maximum volume to proceed with the following step.
  4. When full volume is reached and the resulting meringue