top of page

Swiss Meringue

A sweet, marshmallowy, vanilla meringue perfect for pies, cakes, or anything else deserving a cloud of toastable cream.


Large bowl or bowl of a standing mixer

1 cup (5-6 large eggs, 200g) egg whites

1 teaspoon vanilla extract

1 tiniest dash of almond extract

Pinch of cream of tartar

Pinch of salt

Small bowl

1 cup (198g) granulated sugar



Beat the egg whites, extracts, cream of tartar, and salt until frothy and bubbly- about a few minutes.


Slowly add in the granulated sugar, a little bit at a time, and keep beating until the egg whites are glossy and have stiff peaks. Voila. Use as desired.


Avaliado com 0 de 5 estrelas.
Ainda sem avaliações

Adicione uma avaliação
bottom of page