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Swiss Meringue
Credit:
Johnny Miller
Recipe Summary
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
4 large egg whites, at room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Gallery
Swiss Meringue
Credit:
Johnny Miller
Recipe Summary
Yield: Makes 4 cups
Gallery
Swiss Meringue
Credit:
Johnny Miller
Swiss Meringue
Credit:
Johnny Miller
Swiss Meringue
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 4 large egg whites, at room temperature
- 1 cup sugar
- 1 pinch cream of tartar
- 1/2 teaspoon pure vanilla extract
Directions
Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook’s Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Reviews (4)
Add Rating & Review
150 Ratings
5 star values:
30
4 star values:
48
3 star values:
40
2 star values:
26
1 star values:
6
Reviews (4)
Add Rating & Review
150 Ratings
5 star values:
30
4 star values:
48
3 star values:
40
2 star values:
26
1 star values:
6
Add Rating & Review
150 Ratings
5 star values:
30
4 star values:
48
3 star values:
40
2 star values:
26
1 star values:
6
150 Ratings
5 star values:
30
4 star values:
48
3 star values:
40
2 star values:
26
1 star values:
6
150 Ratings
5 star values:
30
4 star values:
48
3 star values:
40
2 star values:
26
1 star values:
6
- 5 star values:
- 30
- 4 star values:
- 48
- 3 star values:
- 40
- 2 star values:
- 26
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
10/21/2017
Recipe was perfect for my lemon tart
Martha Stewart Member
Rating: Unrated
09/25/2016
I was wondering why this is called a Swiss Meringue Buttercream, when there's no butter in the recipe. Is this the same thing you would use on meringue cream pies?
Martha Stewart Member
Rating: 1 stars
01/15/2016
Very Disappointing Martha et al. I followed this to a T and it just slid off my ice cream for the Baked Alaska even though I did achieve soft peaks.
Martha Stewart Member
Rating: 4 stars
08/10/2013
Great recipe used this to top a lemon meringue pie, rave reviews.
Martha Stewart Member
Rating: 5 stars
10/21/2017
Recipe was perfect for my lemon tart
Rating: 5 stars
Rating: Unrated
09/25/2016
I was wondering why this is called a Swiss Meringue Buttercream, when there's no butter in the recipe. Is this the same thing you would use on meringue cream pies?
Rating: Unrated
Rating: 1 stars
01/15/2016
Very Disappointing Martha et al. I followed this to a T and it just slid off my ice cream for the Baked Alaska even though I did achieve soft peaks.
Rating: 1 stars
Rating: 4 stars
08/10/2013
Great recipe used this to top a lemon meringue pie, rave reviews.
Rating: 4 stars
All Reviews for Swiss Meringue
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Swiss Meringue
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
