Meringue(Swiss)
Swiss meringue is a light, airy dessert with crisp exterior and soft interior, made from whipped egg whites and sugar. Its delicate sweetness and subtle vanilla flavor make it perfect for elegant treats or as a topping for pies and cakes. Suitable for those seeking a simple yet impressive dessert.
Ingredients
Instructions
- Beat egg whites until soft peaks form.
- While beating, heat water, cornstarch, and sugar on the stove until it boils.
- Pour the hot sugar mixture slowly into the beaten egg whites while continuing to beat.
- Add vanilla extract and continue beating until the meringue is glossy and stiff.
- Optional: Brown the meringue if desired.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and free of grease, as this can prevent the egg whites from achieving their full volume. If you don't have cornstarch, you can substitute with a similar amount of powdered sugar for added stability. For flavor variations, consider adding a touch of almond extract or citrus zest alongside the vanilla.
Serving Suggestions
Serve this Swiss meringue as a delightful topping for pies or cakes. It pairs beautifully with Lemon Custard or can be created into meringue cookies for a light treat. Consider adding fresh fruit on top or incorporating it into a trifle for an elegant dessert presentation.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature for up to 2 days. If you need to reheat a meringue-topped dessert, do so gently in a low oven (around 200°F) for a few minutes to refresh the texture without melting it.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue(Swiss) contains roughly 184 calories, with 13g protein, 15g carbohydrates, and 0g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What causes meringue to weep or become runny?
Meringue can weep if it is not cooked or dried properly. Ensure to beat the mixture until it reaches stiff peaks and bake it at a low temperature to dry out, preventing moisture from seeping out during storage.
Can I make meringue ahead of time?
Yes, you can prepare meringue ahead of time. Store it in an airtight container at room temperature for up to 2 days. If you need to keep it longer, consider baking it into meringue cookies, which can last for weeks when stored properly.
Why is my meringue not holding its shape?
If your meringue isn't holding its shape, it may be due to under-beating or the presence of grease in your mixing bowl. Make sure to beat until glossy and stiff peaks form, and ensure all utensils are clean and dry before use.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).