Makes about 6 cups

With this meringue method, warming the egg whites and sugar dissolves the sugar to create a smooth texture and heats the eggs for a food-safe and stable meringue. For a common (or French) meringue, use the same ingredients and whip without heating. Add 1/8 teaspoon of cream of tartar to help stabilize the meringue.

Ingredients

  • 4 egg whites
  • 1 cup granulated or super-fine sugar

Directions

  1. Fill a medium saucepan halfway with water and bring to a simmer.
  2. In the heatproof bowl of a stand mixer fitted with the whip attachment, whip the egg whites on low speed for 1 to 2 minutes, or until frothy and soft peaks begin to form. With the mixer off, add the sugar, and then whip for 1 minute until the sugar is blended into the whites.
  3. Remove the bowl from the stand mixer and place it over the pan of simmering water. Using a whisk, foam the eggs by hand until the mixture registers 140°F on a candy thermometer.
  4. Transfer the bowl back to the stand mixer and whisk on high speed until thick and glossy and the desired peak is reached. Use as directed or desired.

CIA FOODIES

Swiss Meringue

Makes about 6 cups With this meringue method, warming the egg whites and sugar dissolves the sugar to create a smooth texture and heats the eggs for a food-safe and stable meringue. For a common (or French) meringue, use the same ingredients and whip without heating. Add 1/8 teaspoon of cream of tartar to help stabilize the meringue.

Ingredients

  • 4 egg whites
  • 1 cup granulated or super-fine sugar

Directions

  1. Fill a medium saucepan halfway with water and bring to a simmer.
  2. In the heatproof bowl of a stand mixer fitted with the whip attachment, whip the egg whites on low speed for 1 to 2 minutes, or until frothy and soft peaks begin to form. With the mixer off, add the sugar, and then whip for 1 minute until the sugar is blended into the whites.
  3. Remove the bowl from the stand mixer and place it over the pan of simmering water. Using a whisk, foam the eggs by hand until the mixture registers 140°F on a candy thermometer.
  4. Transfer the bowl back to the stand mixer and whisk on high speed until thick and glossy and the desired peak is reached. Use as directed or desired.

Copyright © 2023 The Culinary Institute of America