Swiss Meringue

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    1
  • Calories icon
    Calories
    842
based on 3 ratings

Swiss Meringue is made by whisking egg whites and sugar over heat, once the sugar has dissolved the mixture is then whisked without heat to increase the volume. Swiss meringue is commonly used to make dense, glossy buttercream for icing cakes, but it can also be used for pavlovas and to top pies and patisserie. This can be stored in the fridge for 24 hours without weeping (when a pool of liquid begins to appear), a common issue with Italian meringue.

recipe updated Jun 17, 2025

Ingredients

  • Egg white icon
    Egg white
    4
  • Caster sugar icon
    Caster sugar
    200 g
  • Salt icon
    Salt
    1 pinch

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Piping bag

Step preview

  1. Fit the Whisk Tool
  2. Add the ingredients into the appliance bowl
  3. Whisk until thickened – 8 minutes, 100ºC, speed 3
  4. Whisk until glossy – 5 minutes, speed Max
  5. Transfer the meringue to a piping bag
  6. Use as desired
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