Swiss Meringue
Light and airy Swiss meringue shells with crisp exteriors and soft interiors, perfect for elegant desserts or as a sweet treat for special occasions.
Ingredients
Instructions
- Beat the egg whites until frothy.
- Add the salt and cream of tartar and beat well.
- Gradually add the sugar while continuing to beat.
- Add the vanilla and beat until the mixture is glossy and stiff, but not dry.
- Cover baking sheets with waxed paper and shape the meringue into desired forms with a spoon.
- Bake in a very slow oven (225°F) for 45 to 60 minutes until firm and dry, but still white.
- Remove the meringues from the paper while warm.
- Serve at room temperature, filled with cold fruit, ice cream, or frozen yogurt.
Tips & Substitutions
To achieve the best texture, ensure your mixing bowl and beaters are completely clean and free of grease. For a sweeter meringue, you can substitute half of the granulated sugar with powdered sugar. If you prefer flavored meringues, consider adding almond or lemon extract instead of vanilla. Remember, humidity can affect meringue, so it's best made on a dry day.
Serving Suggestions
Serve Swiss meringues alongside fresh fruits, ice cream, or frozen yogurt for a delightful dessert. They also pair beautifully with Vickie'S Pineapple Cake for a tropical twist. Consider using them as toppings for pies or as components in layered desserts for added texture and sweetness.
Storage & Reheating
Store leftover meringues in an airtight container at room temperature to keep them crisp. Avoid refrigerating, as moisture can make them chewy. If you need to reheat, place them in a low oven (around 200°F) for a few minutes to restore their texture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Meringue contains roughly 135 calories, with 1g protein, 33g carbohydrates, and 0g fat. It is an excellent source of potassium (106% 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
Why is my meringue weeping or releasing liquid?
Weeping meringue often results from too much humidity or overbeating. Ensure your egg whites are at room temperature and that you're beating them to stiff peaks without going too far. Using a sugar thermometer to ensure gradual incorporation of sugar can also help achieve a stable meringue.
Can I make meringues ahead of time?
Absolutely! Meringues can be made several days in advance and stored in an airtight container. They will maintain their texture if kept away from humidity. Just make sure to let them cool completely before storing.
What can I do with leftover egg yolks?
Leftover egg yolks can be used in many recipes like custards, sauces, or even in rich baked goods. Consider making a delicious custard sauce to drizzle over your meringues or use them in a recipe like 1-2-3-4 Dumplings for a delightful treat.
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).