Swiss Meringue
This is the best Swiss Meringue recipe I've used!
  • 2 cups egg whites
  • 4 cups (450g) sugar
  • 2 teaspoons vanilla extract (make your own)
  • Pinch salt
  1. To make the Swiss Meringue: Bring about an inch of water in a saucepan to a simmer. Combine the egg whites, sugar and salt in the bowl of a stand mixer. Place the bowl over the simmering water and stir the egg mixture with a rubber spatula until it is hot and all of the sugar has dissolved, about 5 minutes. Remove from heat and place the bowl onto the stand mixer, fit with a whisk attachment. Beat on high speed until very think, glossy and stiff peaks when you lift the beater.
Recipe by Seasons in Vermont at