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Baking and Pastry

Swiss Meringue

meringue suisse

Swiss meringue is a dense, smooth meringue made by heating and whipping egg whites and sugar over a bain-marie until the sugar dissolves. The heating gives it a stability close to Italian meringue and a firmer texture than French meringue. It is used for meringue decorations and buttercream; if it will be eaten without baking, heat the mixture to 71°C / 160°F or use pasteurized egg whites.

Where It’s Used

“Keep whisking the Swiss meringue over a double boiler until the sugar has completely dissolved.”

Glossary

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Turev

Meringue

Meringue is a light foam obtained by whipping egg whites and sugar until stiff peaks form. It can be dried at low heat and used crisp, raw, or lightly baked. It is the base and garnish of many desserts; it is known in French as meringue.
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Turev

Swiss Meringue Buttercream

Swiss meringue buttercream is made by adding butter to Swiss meringue, prepared by heating egg whites and sugar over a double boiler to 71°C / 160°F, checked with a thermometer, and whipping them; pasteurized egg whites can also be used. It has a silkier, smoother texture than the Italian method. Because it requires less technique to make, it is common in home baking.
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