Swiss MeringueRecipe requires free-range eggs


    Tops 4 Small Tarts

  • TIME

    15 Minutes


  • 3 Rolling Meadow Dairy™ Free-Range Egg whites
  • ½ cup granulated sugar
  • ½ teaspoon of vanilla extract or a squeeze of lemon juice, optional flavours


  1. Fill a medium saucepan a quarter way full with water. Over medium heat, bring water to a simmer.
  2. In a medium and heatproof bowl, combine the egg whites and sugar then place on top of the simmering saucepan. Make sure the water doesn’t touch the bowl.
  3. Whisk constantly until sugar is dissolved and whites are warm to the touch
  4. Using a mixer, beat the mixture until the meringue holds the desired peak (soft, medium or stiff) and has cooled to room temperature.
  5. Use the meringue immediately, for cookies, or spoon it on top of a pie or cake, or use it for a filling.