How to make Swiss meringue

How to make Swiss meringue

How to make Swiss meringue

Probably the least used of the three types of meringue, Swiss is actually the most stable. The protein structure of the egg white traps the air bubbles when it is whisked and the sugar serves to stabilise this (making it taste delicious in the process). Although it is possible to make Swiss meringue without a thermometer it is better to be precise. Swiss meringue can be stored in the fridge for up to 24 hours without weeping (when a pool of liquid begins to appear), a common issue with Italian meringue.


Bring a pan of water to a gentle simmer
Combine the egg whites and sugar in a metal or glass bowl and place over a pan of water, continue to whisk vigorously until ribbons begin to form
The temperature of the meringue should not exceed 50°C. When this temperature is reached, remove from the heat and continue to whisk until cooked, which will take about 10 minutes
The meringue is now ready to transfer to a piping bag to make it easier to use


To create a meringue that is crispy on the outside and sticky on the inside when baked, add a little cornflour and vinegar to the mixture whilst whisking.

You can flavour the meringue with ingredients such as coffee, hazelnut, ground almonds or vanilla.

Serving suggestions

Swiss meringue is most commonly used to make dense, glossy buttercream frosting for cake, but can also be used for pavlovas and to top pies, such as lemon meringue pie.