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Swiss Meringue


This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

  • Yield: Makes 4 cups

Source: The Martha Stewart Show, December 2000


  • 4 large egg whites, at room temperature
  • 1 cup sugar
  • 1 pinch cream of tartar
  • 1/2 teaspoon pure vanilla extract


  1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

  2. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

  3. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

Reviews Add a comment

    25 SEP, 2016
    I was wondering why this is called a Swiss Meringue Buttercream, when there's no butter in the recipe. Is this the same thing you would use on meringue cream pies?
    • Pagan22
      24 DEC, 2018
      This is Swiss Meringue not Swiss Meringue Buttercream.
  • lmyers80477
    21 OCT, 2017
    Recipe was perfect for my lemon tart
  • rainmfrances
    15 JAN, 2016
    Very Disappointing Martha et al. I followed this to a T and it just slid off my ice cream for the Baked Alaska even though I did achieve soft peaks.
  • Andrew Stoute
    10 AUG, 2013
    Great recipe used this to top a lemon meringue pie, rave reviews.