Full Recipe
Author
Lasheeda Perry | 2025-10-07
Description
Swiss meringue is a true workhorse in the kitchen: sturdy enough to bake into crisp cookies, yet soft and marshmallowy when used as a topping. This version from Lasheeda Perry is perfectly sweet with a vanilla-forward flavor. The addition of cream of tartar helps keep it extra stable, whether you're spooning it over a pie, swooping it onto a cake, or piping it into decorative shapes. Torch or broil it for a toasted finish, bake it into light, crunchy meringues, or even use it to make charming meringue mushrooms (see “tips,” below).
