Swiss meringue

Ingredients

• 300 gcaster sugar
• 160 gegg whites
• 1 tsp (5 ml)lemon juice

Instructions

1. 1

   Combine sugar and whites

   Put the sugar and egg whites in a heatproof bowl.

2. 2

   Heat and whip

   Whisk the mixture over a bain-marie until the sugar has dissolved. Take it off the heat, add the lemon juice and keep whisking until the whites look paler and firmer.

3. 3

   Check the peaks

   Lift the whisk: the meringue is ready when it holds formed peaks.

What is Swiss meringue?

Swiss meringue is made by warming egg whites and sugar together over a bain-marie, then whipping them until thick and glossy. The name distinguishes this method from meringues made by whisking sugar into uncooked whites or cooking sugar syrup separately.

This simple version relies on dissolving the sugar before whipping, which helps create a smooth mixture. Lemon juice adds a little acidity as the whites are beaten.

Nutrition and macros by portion

The nutrition label shows one serving as written: 321 calories, 4g protein, 75g carbs, 0g fat.

Most of the energy and carbohydrate in each serving comes from the sugar; the egg whites contribute most of the protein, while fat is negligible. Serve a smaller amount alongside fruit or a less-sweet dessert to balance its sweetness.

Choosing the ingredients

Sugar: The full 300 g sweetens and gives structure to the meringue. Fine sugar dissolves more readily, so check the mixture carefully while it warms.

Egg whites: Weigh out 160 g and take care that no yolk gets into them. Even a little yolk can make it harder to whip the whites to firm peaks.

Lemon juice: Add the 1 tsp after taking the bowl off the heat, as directed. It brings a slight tang to an otherwise very sweet mixture.

Dissolving the sugar

Gentle heat: Set the bowl over simmering water without letting its base touch the water. Whisk as the mixture warms so the whites heat evenly.

Sugar check: Rub a small amount between your fingers to see whether it feels smooth, taking care because the mixture is hot. Continue heating and whisking if you can still feel grains.

Whipping to the right texture

Colour: After adding the lemon juice, keep beating until the whites look paler and have thickened. The mixture should become more substantial as air is incorporated.

Peaks: Lift the whisk and look for peaks that hold their shape. Stop once they form; the recipe gives this as the sign that the meringue is ready.

Ways to use it

Topping: Spread the meringue over a pie or another dessert that needs a soft, lofty finish. Shape the surface with the back of a spoon or a spatula.

Shaping: Pipe or spoon it into mounds for baking as separate meringues. This recipe provides the mixture; follow the baking instructions for the dessert you are making.

Recipe notes & tips

• Use a clean, dry heatproof bowl for whipping the whites.
• Keep the bowl above, rather than in contact with, the simmering water.
• Whisk while the mixture heats to help the sugar dissolve evenly.
• Add the lemon juice after removing the bowl from the heat, as instructed.
• Use the formed peaks as the doneness cue rather than relying on a set whipping time.

Variations

• Vanilla: Add a little vanilla extract after removing the mixture from the heat.
• Citrus: Swap the lemon juice for the same amount of another citrus juice.
• Coloured meringue: Fold in a small amount of food colouring once the meringue is whipped.
• Dessert topping: Spread it over a tart or pie instead of piping individual mounds.

Common mistakes to avoid

• Sugar still grainy: Keep whisking over the bain-marie until the mixture feels smooth.
• Water touching the bowl: Lower the heat or use a smaller amount of water to keep the bowl above it.
• Yolk in the whites: Remove any yolk before whipping, since it can interfere with the whites becoming firm.
• Stopping too early: Continue beating until the mixture is paler, firmer and holds peaks.
• Overheating the mixture: Use gentle heat and whisk continuously while the sugar dissolves.

How to store

Keep Swiss meringue covered in the refrigerator and use it within 1 day for the best texture. Rewhisk briefly if it has softened before using; once baked into a dessert, store according to that dessert's requirements.

Frequently asked questions