All set to host a memorable spring meal. Shop Easter table.

Now on newsstands—and online too—Magnolia Journal Spring 2024. Get your copy.

Join us March 8-9 & 15-16 for Spring at the Silos. Learn more.

Zoe Francois' Swiss Meringue

Swiss Meringue

byZoë François
Total 30 mins, includes cooling time
Active 30 mins
Makes Enough to cover an 8-inch baked Alaska
  • 2 cups egg whites
  • 4 cups (800 grams) granulated sugar
  • 2 teaspoons vanilla extract
    1. Bring about an inch of water in a saucepan to a simmer. Combine the egg whites and sugar in the bowl of a stand mixer. Place the bowl over the simmering water and stir the egg mixture with a rubber spatula until it is hot and all of the sugar has dissolved, about 5 minutes.
    2. Remove from heat and place the bowl onto the stand mixer, fit with a whisk attachment. Beat on high speed until very thick, glossy and stiff peaks when you lift the beater. Add the vanilla, mix well.
    3. Use immediately.