How to make your Swiss meringue

When making Swiss meringue, place egg whites and sugar in a bowl and set it over a bain-marie. Beat the egg whites and sugar with a hand mixer at medium speed for 10-15 minutes until it has reached a glossy white color and a fluffy consistency.

Adding color

You can also color your Swiss meringue. If you are using powder, fold it in after the meringue has been whipped. If you are using food coloring, it should be added while the meringue is being whipped over the bain-marie.

Swiss meringue can be used for:

Swiss meringue can be used for almost all types of baked goods and desserts. Swiss meringue is perfect to use for topping or decorating cakes that will be eaten within a few hours or where the meringue is to be torched with a kitchen blowtorch, for example on a lemon tart. If Swiss meringue is left out for many hours, the edges may become slightly dry, but it will hold its shape well – unlike French meringue.

Swiss meringue can also be used for baking, for example meringue cookies.

Here, it is important to bake at a low temperature for a longer period of time, as this achieves the best results for the color and consistency of the meringue. The meringue cookies should be baked at around 100 degrees Celsius for approx. 3 hours, depending on size and oven. Avoid opening the oven during baking, as the meringue may collapse due to temperature fluctuations.