Swiss Meringue

If you want really perfect meringue for your pies or puddings, this is the recipe for you. It's a little more trouble then ordinary meringue, but it will not produce the little sugar beads that annoy so many people, and it's absolutely gorgeous.

  • 4 egg whites, at room temperature
  • 1-1/3 cups sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  1. In the bowl of an electric mixer, beat together the egg whites, sugar, corn syrup and salt with a handheld whisk, just until combined, about 30 seconds.
  2. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.
  3. Set the bowl on the mixer (use the whisk attachment) and beat on medium speed for 3 minutes.
  4. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes.
  5. Be sure to put the meringue on the filling while the filling is still hot.
  6. Bake in a 350°F oven 12 to 15 minutes or until golden brown.


Ready in: 20 Min

Recipe editor Patricia Mitchell

Kitchen tools you'll need for Swiss Meringue:
Electric Mixer, Rubber Spatula, Saucepan