Description
This is the meringue recipe you need. Use it as a meringue for pies, cakes, and bars - it is perfect toasted! The best part? No Raw Eggs. My Swiss Meringue recipe and is super stable and fluffy, making it perfect for piping and swooping. It is made with a ratio rather than a set amount of egg whites, so can be made with whatever you have on hand!
Ingredients
Scale
- 150g egg whites, at room temperature (see notes for scaling the recipe)
- 225g granulated sugar
- vanilla bean paste (optional)
Instructions
- Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 160°f / 70°c on a thermometer.
- Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla bean paste. Whip on high speed until stiff peaks just start to form - you do not want the meringue to dry out too much or it will not shape nicely. It should be glossy and slightly stiff. This step can also be done with a handheld electric mixer but it may take a little longer.
- Use immediately as desired.
Notes
The great thing about my meringue recipe is that it is done by ratio - so you just weigh the amount of egg whites, multiply by 1.5 to get the quantity of sugar that you need, and then go from there. I use this amount to make a generous meringue to top a pie, but you can scale as needed.