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Swiss Meringue

Swiss Meringue (The Art of Fine Baking, Paula Peck, 1961 recipe image
This classic Swiss Meringue recipe yields cookies that are impossibly light, crisp on the outside, and tenderly chewy within. Unlike French meringue, the egg whites and sugar are gently heated together before whipping, resulting in a stable, glossy structure that is less prone to collapsing. The addition of cream of tartar ensures firm peaks, while a slow drying process in the oven preserves the pristine white color and delicate texture. Perfect for topping fruit tarts, serving alongside coffee, or enjoying as a standalone sweet treat, these meringues are a timeless dessert staple. They store beautifully in an airtight container, making them ideal for baking ahead of time for parties or special occasions.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 326.4
Dietary: Gluten-free, Vegetarian
Description
This classic Swiss Meringue recipe yields cookies that are impossibly light, crisp on the outside, and tenderly chewy within. Unlike French meringue, the egg whites and sugar are gently heated together before whipping, resulting in a stable, glossy structure that is less prone to collapsing. The addition of cream of tartar ensures firm peaks, while a slow drying process in the oven preserves the pristine white color and delicate texture. Perfect for topping fruit tarts, serving alongside coffee, or enjoying as a standalone sweet treat, these meringues are a timeless dessert staple. They store beautifully in an airtight container, making them ideal for baking ahead of time for parties or special occasions.
Ingredients
  • 5 Egg Whites @ room temp
  • 1/4 teaspoon Cream of tartar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla
  • 1 1/4 cup Sugar
Directions
  1. 1
    Preheat the oven to 200 degrees F (95 degrees C). Line baking sheets with parchment paper.
  2. 2
    Place egg whites and sugar in the heatproof bowl of a stand mixer.
  3. 3
    Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
  4. 4
    Whisk constantly until the sugar is dissolved and the mixture feels warm to the touch, approximately 110-120 degrees F.
  5. 5
    Remove the bowl from the heat. Add cream of tartar and salt.
  6. 6
    Beat on medium speed until soft peaks form.
  7. 7
    Increase speed to high and beat until the meringue is very stiff, glossy, and holds its shape firmly.
  8. 8
    Fold in the vanilla extract gently until just combined.
  9. 9
    Transfer the meringue to a pastry bag fitted with a plain tip, or use a large spoon to drop mounds onto the prepared baking sheets.
  10. 10
    Bake for 1 hour at 200 degrees F (93&# 194;°C), then turn off the oven.
  11. 11
    Leave the meringues in the turned-off oven for at least 1 hour, or until completely dry to the touch.
  12. 12
    Allow meringues to cool completely on the baking sheet before removing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 326.4kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1323.3mg56%
Total Carbohydrate 76.2g26%
Dietary Fiber 0.4g2%
Sugars 75.6g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: meringue, cookies, egg whites, sugar, dessert, pastry, baking, vanilla, cream of tartar, gluten free, vegetarian, classic, swiss meringue, light, crisp
Read it online: https://www.chefs-mate.com/recipe/swiss-meringue-the-art-of-fine-baking-paula-peck-1961/