Swiss Meringue

This recipe for Swiss meringue uses fructose instead of the traditional caster sugar.

Today’s inspirational recipe from Lavender and Lime ♥ Swiss Meringue ♥ #LavenderAndLime Click To Tweet

It is quite amazing how the same situation can be experienced in two completely different ways. About 4 years ago I went in to our local Foschini department store, which is nationwide, to purchase some perfume. They were selling off all their stock of Cacharel perfume and as this is the only brand I wear, I bought all the bottles that they had. It was only when I got home and unpacked the 5 bottles did I realize that I should have asked them for the tester bottle, which was quite full, as it would no longer serve any purpose. Last month, before we left for overseas I went to a local department store, Friedman and Cohen, to price perfume. They had one bottle left of the Tentation and it worked out to €40 for 100mls. In France, this same bottle cost €80! Last time I bought perfume in France it was way cheaper than what I could get at home, and it came with lovely gifts and a bag full of samples that I am still using when we travel. However, at double the price I was not going to splurge out. I happened to be at Friedman and Cohen for something else this past week, and they still had the one bottle left. Not wanting to lose out on a bargain, I bought it. And, the lovely sales lady gave me the tester bottle (which I had not even seen), without me saying a word! The bottle is nearly full and so I doubt I will have to purchase perfume again in a hurry as my old bottle is still about half full. I was so impressed with the service and from now on, all my perfume will be purchased at this store.

Another thing which impressed me was the Swiss Meringue I made with fructose. Meringues themselves do not work with fructose, but Swiss meringue which is prepared in a different manner worked perfectly, and I was able to indulge in these amazing grapefruit curd tarts.

Grapefruit Curd Topped With Swiss Meringue
Grapefruit Curd Topped With Swiss Meringue
Print Recipe
No ratings yet

Swiss Meringue

Swiss meringue is made by first dissolving the sugar over a bain marie, and then whisking it into the egg whites until glossy.
Recipe Category: Baking
Makes enough for: 1 batch meringue
All Rights Reserved: An original recipe from Lavender and Lime


  • 2 egg whites
  • 85 g fructose


  • Put the eggs whites and fructose into the bowl of your stand mixer
  • Place this bowl over a bain-marie
  • Whisk by hand until the fructose has completely dissolved
  • Remove from the heat and using the balloon whisk attachment on your stand mixer, beat for 2 minutes on the lowest speed
  • Increase to a medium speed and continue beating for 4 minutes
  • Use to top a lemon meringue pie, key lime pie etc.
  • Place under the grill for 2 minutes to scorch or use a blow torch if you have one


Click on the links for conversions and notes.

Swiss Meringue
Swiss Meringue

What I blogged:

Lavender and Lime Signature

Top of Page

39 thoughts on “Swiss Meringue

  1. I love your swiss meringues. I confess in the past my meringue falls a little flat, so it’s a treat I order out to be safe =) But I’m eager to try again, I would love to be successful!

    And your perfume story is so fun, I read something like 90% of French women wear perfume. No wonder with the great selection they have.

    1. I am so sure you can be successful Laura! I have worn perfume every day since I was in my twenties, and mostly the same fragrance 🙂

  2. Oh, that’s so lucky. Maybe I should start buying perfumes that aren’t going to be sold anymore 🙂

  3. I love meringue, but never made Swiss meringue, always afraid of this technique…I sure should give a try…specially small quantity like yours…thanks for the inspiration Tandy.
    So cute your lemon meringue pies…
    Hope you are enjoying your day 😀

  4. I love that you got more (perfume) than you bargained for in France. I made strawberry swiss meringue for Zoe’s birthday cake the year before last and topped a fresh strawberry cake with it. I love how light and delicious it is. Not super sweet. 🙂 xx

  5. Tandy, your method of making SM is nearly correct, however, is is quite important to whisk over the bainmarie until the temperature reaches 71°C. This magic temperature ensures that all bacteria, including salmonella, is killed and makes your meringue a safe product. Just trying to ensure a bit of food safety. Otherwise you have a great site, which I pop-in to read every now and then.

  6. Tandy, what great buys! The customer service really does make the difference to whether or not you’ll come back though, doesn’t it! Lovely meringue pie, it looks mouthwatering! 🙂

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.