Brown Sugar Swiss Meringue
Made with just 4 ingredients, this brown sugar Swiss meringue topping is the perfect cheesecake topper. You need brown sugar, egg whites, cinnamon, and vanilla.
Servings: 9
Ingredients
- 3 large egg whites
- ⅔ cup light brown sugar packed
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon sea salt
Instructions
- Place the egg whites and brown sugar into a glass bowl and stir to combine.
- Bring a saucepan with 2-3 inches of water to a simmer. Place the bowl with the egg and sugar on top of the saucepan. It is important that the water is not touching the bowl.
- Stirring often, dissolve the brown sugar into the egg whites. This should take about 3 minutes. Test to see if the brown sugar is dissolved by dipping a finger into the egg whites and rubbing it between two fingers. You should not feel any sugar.
- Remove the bowl from the saucepan and transfer the egg whites into the bowl of the stand mixer. Add the vanilla, cinnamon, and salt. Mix on low for 1 minute. Then increase the speed to medium until stiff peaks form. About 3-4 minutes.
- Top your cake immediately and option to torch with a hand torch.
Video
Notes
- It is important the water not touch the bowl during the double boil bc that could cook the egg whites.
- If you do not have a kitchen torch, set the oven to broil high, and broil for 2-3 minutes.
Nutrition
Calories: 68kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.02g | Fiber: 0.01g | Sugar: 16g