Swiss Meringue – a delicious recipe with egg whites, sugar, cream of tartar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Fill a medium saucepan one-quarter full with water.
2
Set the saucepan over medium heat, and bring the water to a simmer.
3
Combine the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer; place over the saucepan.
4
Whisk constantly until the sugar is dissolved and the whites are warm to the touch, 3 to 3 1/2 minutes.
5
Test by rubbing the mixture between your fingers to ensure that no sugar remains.
6
Attach the bowl to the electric mixer fitted with the whisk attachment, and beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 10 minutes.
7
Add the vanilla, and mix until combined.
8
Use the meringue according to the instructions in the recipes.
338
kcal
Calories
10
g
Fat
51
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 large egg whites, room temperature, 1 cup sugar, Pinch of cream of tartar, 1/2 teaspoon pure vanilla extract.
Yes, Swiss Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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