Swiss Meringue

The uncooked French meringue is probably familiar to most of us: just whip sugar and egg whites together. The Swiss meringue is heated enough to pasteurize the egg whites, making them safer for consumption. The resulting meringue is also denser, more stable, and won’t weep as much as a French meringue can.

In a medium heat-proof bowl, whisk together egg whites and sugar. Place the bowl over a saucepan of simmering water (water should not touch the bowl). Whisk constantly until the sugar has dissolved and the temperature reaches 160° F to pasteurize. Then remove from the heat and whip egg whites to stiff consistency.