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Swiss Meringue Topping


Use this recipe when making our Chenille Panel Cake, Individual Baked Alaska, and Flower Power Cake.

  • Yield: Makes 6 cups

Photography: Grant Peterson

Source: Martha Stewart Weddings, Winter 2000


  • 9 large egg whites
  • 2 3/4 cups sugar


  1. In the bowl of an electric mixer, combine the egg whites and sugar. Place the bowl over a pot of gently simmering water, and whisk constantly until the mixture feels hot to the touch and the sugar is dissolved, about 3 minutes. Transfer the bowl to the mixer stand, and, using the whisk attachment, beat the mixture on medium-high speed until stiffened and cooler, about 20 minutes. Use immediately. If the meringue is overbeaten or is not used immediately, it will contain too many air bubbles, which will weaken its structure when baked.

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