Ah! A beautiful, airy crown for a rich cream or lemon pie. This version of meringue is less complicated than the Italian recipe and provides reliable results.
Baker's sugar has a finer crystalline structure than regular sugar, so it dissolves more easily, which is good. It's available at most grocery stores.
Swiss Meringue
Ingredients
7 large egg whites, at room temperature
¾ c. sugar or “baker’s sugar
1/8 t. salt
1/2 t. vanilla
Directions
- Place egg whites in the top of a double boiler over simmering water. (If you don’t have a double boiler, just use a heatproof bowl over a pan of simmering water.) Whisk until egg whites are warm and begin to become frothy.
- Transfer to mixer bowl and, using medium speed, very gradually add the sugar. You want it to dissolve completely.
- Add the salt and vanilla and whip at high speed until stiff peaks* form.
- Spread ½ of the meringue over the surface of the pie so that it covers the filling and touches the crust all around. Finish with the rest of the meringue, swirling with the bottom of a spoon to lift curls or make a design.
- Bake at 325° until golden, about 12-15 minutes (or more). Cool away from drafts.
*If you’re baking at high altitude (over 3,500’), stop beating when soft peaks form.
Baker’s Notes and Tips and Tricks
Make sure all of your meringue-making items are free of all traces of fat. Even a tiny bit of egg yolk, for example, will prevent the egg whites from holding air and becoming fluffy.
