I could easily title this easy Swiss meringue recipe "Creamy Marshmallowy Magic Deliciousness" but I thought others may not know what that means. Seriously guys, the first time I made Swiss Meringue, I fell in love! The creamy, billows of sweet, white peaks reminded me of the Marshmallow Fluff from my childhood. You know the store bought stuff in a jar, only this version is hands down better than the store bought type!
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Makes sure to check out how to make the best Swiss meringue buttercream frosting ever.
🔪 Instructions and Ingredients
Meringue may sound intimidating but I honestly find Swiss Meringue the easiest of all to execute. You'll see warnings online of making sure your bowl is completely free of any oil residue and tips to be extra careful of separating the eggs. This is all completely accurate information, as any fat at all will inhibit the egg whites from whipping properly. However, if you start with a clean bowl and separate your eggs one at a time into a separate bowl before adding to the group you can avoid a lot of heartache (not to mention lost eggs, because we all know how expensive those are these days).
💭 An Easy and Invaluable Tip
I learned an invaluable tip, from where I cannot recall, about separating eggs. If the egg yolk breaks and inadvertently mixes into the white, use an empty shell to scoop the yolk back out of the white. Of course, this won't work with a large amount of yolk but if you see just a dab of yolk has slithered its way into your yolk this trick work wonders. Go try this easy Swiss meringue recipe and leave me a comment!
Once all your whites are pristinely yolk free, simply add sugar and warm over a double boiler until all the sugar dissolves. This can be tested with a candy thermometer, but in my usual less-than-scientific baking style, I like to test with my fingers. I simply rub a bit of the mixture between my fingers; when it feels completely smooth with no graininess at all, I know it's done. From here all that is left is to transfer to a stand mixer and whip until stiff peaks form. That's it. Sounds too simple, right? It works, every time. I've never had this easy Swiss meringue recipe fail. The biggest challenge I find, is not eating all of the resulting meringue straight from the bowl!
Recipe
Easy Swiss Meringue Recipe
Equipment
- 1 double boiler
- 1 large mixing bowl
Ingredients
- 5 egg whites
- 2 cups sugar
- 1 teaspoon salt
Instructions
- Assemble double boiler and place water over medium heat.
- Meanwhile, separate egg whites from yolks, taking extra care not to get any yolk into the whites (this will prevent your meringue from whipping properly).
- Add sugar to egg whites and mix together over medium heat of double boiler.
- Cook egg, sugar mixture until the sugar is fully dissolved. You can check this by rubbing a small amount of the mixture between your fingers. It should feel completely smooth with no graininess remaining.
- Transfer bowl to stand mixer and whisk on high until stiff peaks form and mixture is billowy, white mounds of airy deliciousness!
- At this point you can eat it as is, or add to lemon meringue or various other pies, or add butter to create amazing Swiss Meringue Buttercream Frosting.
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