Swiss merengue recipe

Swiss meringue step by step

How to make homemade meringue Preparation time30 minCooking time5 min  


  • 2 egg whites (about 90g)
  • 180 g of refined sugar 
  • 1 dash of vanilla



  • Glass or stainless steel bowl
  • manual wands
  • electric mixer
  • Pan

If you are wondering how meringue is made, you should know that there are three basic types of meringues in confectionery, with different preparation techniques, but which are very versatile and can be used in countless recipes. These are: Italian, French and Swiss.

Swiss meringue is the one made in a bain-marie, completely dissolving the sugar in the egg whites and beating until it reaches the point where its volume doubles and peaks are formed. 

This meringue has many advantages because lightly cooking the egg whites reduces the risk of contracting salmonella. In addition, its consistency is denser, so it is used to fill cakes or decorate cakes.

Next we will show you how to make homemade meringue with our step-by-step Swiss meringue recipe. But first we are going to give you some tips:

1. The bowl and the rods must be completely dry and free of grease residue. You can rinse them with a mixture of water and vinegar to remove the grease and dry very well before using.

2. By separating the egg whites, prevent any piece of shell or yolk from falling. It is also advisable to separate each egg white individually in a small container before taking it to the bowl. 

3. It is preferable that the eggs are at room temperature.


To start you must put water in the saucepan and bring it to the fire. The bowl in which the sugar will dissolve with the egg whites should not touch the surface of the hot water, since it is the vapors that should heat the base of it.

Next, place the egg whites and sugar in the glass or stainless steel bowl and mix with the manual whisk to integrate them. Once this is done, the water in the saucepan should already be hot, without exceeding 60°C, so it is time to place the bowl in a bain-marie.

At this point you should continue to vigorously beat the egg whites and sugar with the hand mixer until there are no grains of sugar left. To know if it is ready, just touch a little of the mixture with your clean fingers and check if you feel the sugar granules. 

When it has completely dissolved, it is time to take the bowl to a stand mixer, add several drops of vanilla essence and turn it on at medium-high speed for about 8 or 10 minutes. You can also do it with electric wands. In this sense, what is not recommended is to use the manual ones, because the desired consistency will not be obtained. 

The mixing time can vary depending on the power of your mixer, so it is better to be patient and let the appliance do its job. In the meantime, you can listen to music if you have a digital radio, tune in to your favorite station, and sit back to enjoy making this easy meringue. 

If the meringue has a very liquid consistency, you should let it beat for a few more minutes, until it reaches its point, that is, when you lift the rods or the whisk, firm peaks are obtained. In addition, the mixture should acquire a dense consistency and a bright white color.

Finally, you will be able to place the meringue in a pastry bag, and voila, you will be able to decorate different types of desserts, decorate cakes, cupcakes, lemon or passion fruit pie and even prepare baked sighs. 

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