Ingredients for Swiss Meringue
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- Vanilla Sugar
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How to Make Swiss Meringue
- Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper and secure it to the baking sheet using small dabs of meringue.
- In a large, grease-free mixing bowl, beat 4 large egg whites at a slow, steady speed until foamy.
- Add 1/2 teaspoon cream of tartar and beat until combined.
- Gradually add 1 cup (200g) granulated sugar, beating continuously on low speed.
- Once the meringue begins to form soft peaks, increase the speed to medium-high.
- Continue beating for 5-8 minutes, or until the meringue is thick, glossy, and forms stiff, glossy peaks.
- Transfer the meringue to a piping bag fitted with your desired tip.
- Pipe meringue onto the prepared baking sheet, keeping designs simple for best results. These cookies are delicate!
- Bake smaller pieces for 15 minutes, and thicker pieces for 15-20 minutes, or until crisp and dry.
- Let the cookies cool completely on the baking sheet before carefully removing them.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
