Swiss Meringue
Prep time: 
Total time: 
If you're usually worried about salmonella, this meringue is your kind of meringue, because the cooking method allows you to pasteurize the egg whites. Makes enough to top 4 small tarts.
  • 95g (or ⅓ cup + 1 tablespoon) egg whites (about 3 egg whites)
  • 110g (or ½ cup + 1 tablespoon) granulated sugar
  • ½ teaspoon vanilla extract, optional
  1. In a medium-sized, heatproof bowl, whisk together the egg whites and sugar.
  2. Place the bowl over a small pan with simmering water, making sure the water doesn't touch the bowl.
  3. Keep whisking the mixture until the sugar has dissolved. You can easily check whether the sugar has dissolved by rubbing a bit of the mixture between your fingers; the mixture shouldn't feel grainy. If you're not worried about salmonella, you can take the mixture off the heat at this point.
  4. If you want to pasteurize the meringue, keep whisking until the mixture reaches a temperature of 71°C/160°F. Once the meringue reaches the desired temperature, take it off the heat.
  5. Using a hand held or a stand mixer, beat the warm mixture until the meringue holds the desired peak (soft, medium or stiff) and has cooled to room temperature.
  6. Use the meringue to pipe meringue kisses, cookies or nests, spoon it on top of a pie or cake or use it as a filling.
  7. As with all meringues, it is best made just before use, but you can also make this meringue a day in advance and keep it in an airtight container in the fridge.
Recipe by The Tough Cookie at