Swiss Meringue

Step 1

Set up a double boiler (a pot filled with water not all the way to the top) and bring the water to a simmer.

Step 2

In a very clean heatproof bowl (I use the bowl of my stand mixer) whisk together the egg whites and the sugar.

Step 3

Set the bowl over the double boiler, making sure the water is not touching the bottom of the bowl, and whisk while the mixture heats to 160F. You can check with a kitchen thermometer, or if you do not have one the mixture will become very liquid as the sugar melts and it should feel very smooth between your fingers. This will take about 5-7 minutes.

Step 4

Transfer the mixture to your stand mixer (or you can do it with a hand mixer but it will take much longer), whip at high speed with your whisk attachment to cool the mixture down.

Step 5

Continue whipping at high speed until stiff peaks are reached. The mixture will become very thick, glossy, and almost marshmallow like. This will take about 6-8 minutes of whipping.