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Swiss Meringue

Course Dessert
Cuisine American
Keyword egg whites, pie
Servings 16
Author stevens1951


  • 1 stainless steel mixing bowl
  • 1 saucepan
  • 1 wire whisk


  • 6 each egg whites no yolk or fat can be in whites
  • 12 tablespoons sugar
  • dash cream of tartar


  • Add 1 inch of water to saucepan and bring to a simmer.
  • Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
  • Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
  • Remove from saucepan and beat with an electric mixer until soft peaks form.
  • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.


"Weeping" is the watery liquid that often collects under the meringue and causes the pie to be soggy.  This is caused by the sugar not dissolving completely.  High humidity also does not help.  The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping.