Swiss meringue

For a Swiss meringue, or heavy meringue, the egg white is heated in a bain-marie to 40°C and then beaten until cold. It is often used to make decorations, floating islands, and in dessert bases.

Recipe for 400 grams.

Swiss meringue

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




egg whites



icing sugar

 As needed


lemon juice

Preparation method

  • Degrease a mixing bowl with a little lemon juice.
  • Mix the egg white and the icing sugar.
  • Beat in a bain-marie to 40°C.
  • Then continue beating the meringue until cold.
  • Put the meringue inside a piping bag and pipe into the desired shapes.
  • Dry in an oven at 100°C for 1.5 to 2 hours.

Serving suggestions

  • Add flavour to the meringue by folding in dried fruit or vegetable powders. 
  • Create floating islands by poaching quenelles or scoops of the meringue in milk. 
  • Serve with crème anglaise. 

Previous page