Swiss Meringue

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Egg whites 8 oz (250 g)
Fine granulated sugar 1 lb (500 g)

Place the egg whites and sugar in a stainless steel bowl or in the top of a double boiler. Beat with a whisk (more near the end than at first) over hot water until the mixture is hot about 120°F. Transfer to the bowl of a mixer and whip at high speed until stiff peaks form. Turn down speed and continue whipping until cool.


  • I learned to test the temperature this way from my chef at pastry school: dip your finger in, and if you have to pull your finger out immediately because your cuticles feel like they’re on fire, it’s ready. The warmer the egg and sugar mixture gets, the more stable the meringue will be.