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How to Make the Best Swiss Meringue: Lighter, Fluffier, and More Stable

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How to Make the Best Swiss Meringue: Lighter, Fluffier, and More Stable

850,131 views November 6, 2017 2:27

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ChannelSerious Eats

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Learn more and get the recipe: seriouseats.com/2016/11/how-to-make-the-perfect…

With the right technique, Swiss meringue is fluffier than a French meringue made with the same ratio of ingredients, and every bit as stable as its Italian cousin. The trick is to warm the egg whites and sugar over a gently simmering water bath. With toasted sugar, cream of tartar, plenty of salt, and a little vanilla, the finished meringue whips up with lots of flavor, aroma, and a well-balanced sweetness, too. Use it in your favorite recipes for meringue cookies, Swiss buttercream, pavlova, and any meringue-topped pie.

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Serious Eats published this 2:27 video tutorial on November 6, 2017. It has been watched 850,131 times on YouTube.

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2:27
Published
November 6, 2017
Views
850,131
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10,582

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