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Stable Swiss Meringue Recipe

5 from 3 votes
prep 10 minutes
cook 10 minutes
total 20 minutes
Serves 12 servings
If you’re a marshmallow fluff lover, you’re in for a real treat with fresh homemade Swiss meringue! It’s mostly made of just egg whites and sugar with the help of a few ingredients, tips & tricks to make it stable and not weep for days (you can even freeze it!). 
Servings 12 servings

Equipment

  • 1 stand mixer with whisk attachment or bowl with high speed hand mixer
  • 1 Rubber Spatula
  • 1 Thermometer
  • 1 small pot

Ingredients

  • 200 grams granulated sugar
  • 1/2 tsp cream of tartar
  • 120 grams egg whites , room temperature
  • 1 Tbsp vanilla bean paste , or extract or beans from a vanilla pod
  • tiny pinch fine sea salt

Method

  1. Bring a small pot with a little water to a boil and then reduce the heat to simmer (keep it on very low heat).
  2. Wipe down your equipment with a tiny bit of vinegar or lemon juice (any edible acid) and then place the sugar and cream of tartar in the bowl of a stand mixer, whisking them together.
    200 grams granulated sugar, 1/2 tsp cream of tartar
  3. Add the egg whites to the bowl and whisk the egg whites into the sugar. Place the bowl of egg whites and sugar on top of the simmering water (making sure it doesn’t submerge into the water) - you want the steam to heat the egg whites.
    120 grams egg whites room temperature
  4. Whisk the egg whites frequently so they don’t coagulate around the edge of the bowl. Generally around 5 minutes, the sugar will feel like it’s dissolved in the egg whites but you want to take the egg whites to 175F (80C) in order to get that stable, marshmallowy texture, which is normally around 10 minutes for me. So make sure to check the temperature with a thermometer between the 5-10 minutes (it may take up to 15 minutes).
  5. Once it’s at 175F (80C), turn the stove off, remove the bowl from the simmering pot and place it on the stand mixer fit with the whisk attachment. Beat at medium speed for a minute and then increase to medium-high for about 10 minutes.
  6. Add in the vanilla extract and salt and mix, that just until it’s combined, making sure to scrape the edge of the bowl as well. The texture should be thick and marshmallow - not dry.
    1 Tbsp vanilla bean paste or extract or beans from a vanilla pod, tiny pinch fine sea salt
  7. Use as desired!
  8. If you’re adding gelatin to it, I just dissolve a ¼ tsp of gelatin in 1 tsp of cold water. Let it set for a few minutes and then microwave it for 5 seconds. Add it in with the vanilla and salt, mixing just until it’s well combined. It’ll set once it’s refrigerated.

Notes

This amount of meringue would generously top a 9x13" sheet cake, cover just the outside of a 6 inch cake and give you a nice height on a pie or cheesecake. 

Nutrition

Calories: 43kcalCarbohydrates: 9gProtein: 1gFat: 0.05gSodium: 18mgPotassium: 39mgSugar: 9gCalcium: 1mgIron: 0.02mg
Course: Dessert
Cuisine: Swiss
Keyword: marshmallow meringue, meringue, meringue topping, toasted meringue, vanilla meringue