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In a glass bowl is Swiss meringue, hand beater whisk attachments are coming out of the meringue revealing stiff peaks.
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Swiss Meringue - Tāhungahunga Swiss

This recipe shows you how to make Swiss Meringue. It creates a glossy meringue perfect for piping, decorating cakes, cupcakes and pies.
Course Baking
Cuisine Meringue
Keyword cake decorating ideas, cake decorating ideas nz, how to make swiss meringue, how to make swiss meringue nz, stable meringue, stable meringue for decorating cakes, stable meringue for decorating cakes nz, stable meringue recipe, stable meringue recipe nz, te reo Māori
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Swiss Meringue - Tāhungahunga Swiss

  • 3 kahu hēki (egg whites)
  • ¾ C (155 g) huka one (caster sugar)
  • ½ teaspoon kirīmi tāta (cream of tartar)

Instructions

Heat the Water:

  • Pour around 4cm of water in to the bottom of a medium pot.
    Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.

Add the Bowl:

  • Take a heatproof bowl and sit it on top of the pot of simmering water.
    Make sure the bottom of the bowl is not touching the water.

Heat the Egg Whites and Sugar:

  • Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl.
    Continuously whisk the mixture as it warms in the bowl from the steam.
  • If you are using a sugar thermometer bring the mixture to 45-50 °C.
    Otherwise you can keep it on the heat until it is warm to touch and the sugar is smooth when you rub it between your fingers.
    The mixture will be loose and runny.

Whip the Meringue:

  • Once it is ready, remove the heat and begin to whip on medium to high speed for 5-7 minutes or until you have reached stiff peaks.

Use the Meringue as you wish:

  • Enjoy it straight from the bowl with some fresh berries (not everyone's cup of tea but I am down) or use it to decorate.