Preparation time: 10 minutes
Cooking time: 5 minutes
 

1. Place the egg whites into a bowl set over simmering water (double boiler).
2. Add the sugar.
3. Whisk the mixture, lifting the whisk in an even motion to incorporate the maximum amount of air.
4. Remove the meringue from the double boiler when it is very light and reaches a temperature of 50° C: if you don't have a thermometer, it should feel slightly viscous and just warm to the touch.
5. You can finish beating the meringue off the heat with a whisk or with an electric mixer.
6. If using a mixer, beat until snowy and the mixture forms peaks when lifted with the whisk. Stop whisking once the whites are no longer increasing in volume so that you do not break down the air bubbles and deflate the meringue.

Swiss meringue is not as light as French meringue and can be used easily for decorating cakes and other desserts.