This post will walk you through how to make a Swiss Meringue. You may ask yourself why do I want to make Swiss version when it is more work than French meringue? There are two main reasons: stability and food safety.
By heating the eggs to 160F (71C) you will kill off most bacteria that may be present. For instance, salmonella enteritidis is a bacteria that is sometimes found in contaminated eggs. When it is present, it’s usually concentrated within the yolks so many claim it’s not an issue for egg whites. However, studies have shown bacteria to be present in whites in small amounts. Also, if you are cooking for those with a weak immune system, it is necessary to follow food safety guidelines and cook those whites. So when making a buttercream or a marshmallow filling, this is the safest route to take.
Secondly, remember how the French meringue collapses at the end and loses its sheen? This doesn’t happen with Swiss or even Italian meringues. The structure of the egg protein is more stable as heating the egg whites allows it to expand. This really lets the melted sugar coat those eggs.
So why would you not want to always use this method and forego the French method? Typically, you have to use more sugar as less than 2:1 ratio. Anything less can allow the egg whites to cook (you can work around this by adding another liquid such as water.)
Also, in some desserts such as a macaron, you’ll never get a good quality macaron with this method. The sugar content is just too much and throws off the texture. You’ll get a more stable one, sure, but the texture and taste suffers. Now that you know how to make Swiss meringue, what will you use it for?
Create a a double boiler using a heatproof dish over simmering water. 
Stir constantly, or those whites will cook into sweet scrambled eggs. 
Heat sugar and egg whites to 160F (71C.) 
Remove from heat and beat on low speed at first to avoid splattering hot egg on you. Transfer to a clean bowl if you want them to cool faster. 
It will foam up as the egg mixture starts cooling down. 
Continue to beat until you get the desired peak. 
This is a lovely stiff medium peak.
Swiss Meringue Basics
Ingredients
- ½ cup (120g) sugar
- 2 large (60g) egg white
Instructions
- In a double boiler, bring 1" water to a low simmer. Add the egg whites and sugar to the top.
- Constantly stir until mixture gets up to 160F (71C) and sugar melts.
- Carefully remove from heat, transfer mixture to a clean bowl. Beat on low speed for one minute. Turn mixer up to medium and continue to beat egg whites until the meringue cools and desired peak is achieved.
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